Think you messed up because your kombucha brewed too long? You are in luck, with this recipe you can turn your tart bucha into delicious, spicy kombucha vinegar. We love how versatile this vinegar is and how it adds a tangy heat to meats and veggies as a marinade or drizzled over a salad or wrap. Feeling extra at your oyster fest over the summer? Add this to your next oyster shooter and get everyone talking about this spicy fermented vinegar.
Turkey + Feta Wrap with Cayenne Kick Kombucha Vinegar
sunflower and broccoli microgreens, tomato, EBTB Seasoning
Cayenne Kick Kombucha Vinegar
2 inch nob of ginger root
1 lemon, juiced
1 tsp salt
1/2 tsp cayenne pepper
3 cups of over brewed kombucha
Quart sized mason jar
* Pour kombucha over all ingredients. Seal with a tight lid and store in a dark cabinet for a minimum of 6 weeks, up to 6 months. The longer you let the vinegar infuse, the more flavor packed it will be! Kombucha is a raw vinegar similar to apple cider vinegar. Once happy with the flavor, strain herbs and pour vinegar into a bottle or return to mason jar. Use for dressings, marinades, soups, and sauces. Does not need to be refrigerated.
Interested in other flavors? Check out more of our kombucha vinegar recipes.