Have you heard this one before? While
many first time drinkers say that Kombucha has a distinct vinegar-like
flavor, the taste buds of long-time drinkers are often recalibrated to
barely register the tartness of properly fermented Kombucha.
However, if allowed to ferment aerobically for a long time (at least
30-60 days or more in a small batch), the resulting liquid will grow
more and more sharply sour until it can rightly be classified as Kombucha Vinegar, almost definitely too sour a flavor for sipping by even the most iron-stomached of Kombucha connoisseurs.
If you brew Kombucha for any length of time, at some point you will
forget about a batch or just end up leaving a few Kombucha mothers in
fermented tea for longer than normal.
Don’t worry, it’s not ruined…In fact, it now has even more uses
around the house and can help you brew up quick batch of booch too!
What is Vinegar?
Vinegar has been in use as a flavoring agent, preservative and health tonic for over 10,000 years and can be fermented from nearly any sugar containing fruit. The word vinegar comes from the French “vin aigre,” literally
sour wine, and was likely discovered by accident when wine was allowed
to go bad in the vat. Sour refers not only to the taste but to the fact
that it is fermented.
Not unlike Kombucha, the naturally occuring sugars of the grapes,
malt, rice or other base ingredient for the vinegar is fermented into
alcohol by yeast. Then bacteria consume the alcohol and convert it to
healthy acids including acetic acid. Kombucha, like vinegar, is an acetic acid ferment.
Vinegar is well known to have many uses: from treating wounds, to cleaning, to salad dressing, it’s versatile and useful.
Kombucha and Vinegar: Similar but Different
"THE
THREE VINEGAR TASTERS" - Three men dip their finger in a vat of
vinegar and taste it; one man reacts with a sour expression (Confucius),
one with a bitter expression (Buddha), and one with a sweet expression
(Laozi). Their expression is interpreted to represent the predominant
attitude of their respective ethos: Confucianism saw life as sour, in
need of rules to correct the degeneration of people; Buddhism saw life
as bitter, dominated by pain and suffering; and Taoism saw life as
fundamentally good in its natural state. Another interpretation is that
since they are sharing the same pot, they are one.
The typical drinkable Kombucha ferment contains about 1% acetic acid.
Compare that to the average vinegar (apple cider or white), which is
quite potent in its original state and is diluted to around 5% acetic
acid, and it’s clear that Kombucha is much less acidic and less concentrated.
Acetic acid, created by our bacteria the acetobacter, is responsible
for Kombucha’s “bite” as well as some benefits. Kombucha vinegar will
range higher in acetic acid concentration than regular Kombucha
depending on many factors including the time of ferment, amount of
sugar, amount of culture used, etc. A typical Kombucha vinegar is
estimated to contain around 2% acetic acid concentration.
In addition to being easier to drink and containing a wide variety of
healthful acids and vitamins, what sets Kombucha apart from vinegar is
gluconic acid. Gluconic acid is a highly effective chelator which pulls heavy metals and other toxins from the body. It also imparts a sweet/sour flavor and inhibits bitterness.
If you don’t already have some very old Kombucha fermenting away, Kombucha vinegar is easy to make.
Simply allow a batch of Kombucha to ferment until all of the sugar is
consumed. You will know that all the sugar has been converted when the
Kombucha tastes really sour. Once it has turned to vinegar, then use it
according to the recipes below.
Here are some of the most popular ways to use Kombucha vinegar:
1. Hair Wash/Tonic/Rinse
A beauty secret of many celebrities is to remove built-up residue
from artificial products using a natural vinegar hair rinse . The acetic
acid cuts through the gunk, stripping the dull hair and returning a
natural sheen. Kombucha is gentler on the hair than vinegar but just as effective. Some use Kombucha as a hair tonic after every shampoo.
I use the Kombucha vinegar straight on my hair. I still use shampoo but gave up conditioner ages ago(though after reading up on my brand at EWG,
I’m considering no-poo (see below)) After rinsing out the shampoo, I
apply the Kombucha hair tonic straight to my scalp starting with the top
of my head and work my way down until it wets every surface. I squeeze
out the excess and then leave it in to dry. The aroma quickly dissipates
when your hair dries. Alex finds it a bit too intense for his scalp so
he dilutes his hair tonic with half filtered water. I like to add herbs for a nice aroma and hair beautifing benefits.
Kombucha Mamma Sez: “Kombucha Vinegar Hair Tonic makes
a wonderfully unique gift for eco-minded friends and family. Fill a
pretty recycled bottle, wrap with a special label and bow for a
personalized, DIY gift sure to impress.”
A growing number of people are moving away from chemical laden shampoos altogether by trying out the “No-Poo”
lifestyle. Alex stopped using dandruff shampoo several months ago and
instead uses Kombucha hair tonic with organic herbs we add from our
garden. After a brief adjustment period, his scalp and hair are
healthier without the constant chemical bombardment and he is completely dandruff free after 22 years of using stinky blue shampoo. The Kombucha hair rinse leaves his hair soft, shiny and controls oil.
RECIPES – Herbal Infusions for Hair Tonic
Check out the table below for a variety of herbs to use for different hair types and problems:
There are a couple of different ways to utilize the herbs. I usually add them straight to very old Kombucha, then let them sit for 1-2 weeks
breaking down the plant and soaking up the herbal goodness. From there,
strain out the flower pieces so they don’t get stuck in hair. Once
strained, I choose to store the hair tonic in a glass bottle in the
shower.
**WARNING**
**USE CAUTION & YOUR BEST JUDGEMENT
WHEN STORING OR USING GLASS BOTTLES IN YOUR SHOWER OR TUB**
Another way to infuse the herbs is to steep them in hot water for 20 mins or in cold filtered water for 24 hours.
Strain and add the liquid to your Kombucha vinegar – this has the added
benefit of diluting the old KT. A 50/50 Kombucha to water mix is a good
starting point for experimentation.
2. Facial Toner
Vinegar used on the skin has a tonifying effect,
inspiring cellular regeneration by stimulating the small capillaries
under the skin. The weak acid gently dissolves the bonds that hold dead
skin cells together and creates a mild, completely natural acid peel which exfoliates.
Because Kombucha Vinegar is at a lower concentration than regular
vinegar, this toner can be used daily. Its mild antiseptic properties
rebalance the skin’s natural pH, preventing an imbalance of bacteria
that can lead to acne.
Kombucha Mamma Sez:
“Those with sensitive skin may find this treatment irritating. If you
are concerned, test first on a small square of skin on your hand before
applying to your face.”
RECIPE – Lavender Rose Facial Toner
Add 1 Tbl Lavender flowers & 1 Tbl
Rose petals to 2 cups of Kombucha vinegar. Allow to steep for 2 weeks.
Strain flowers. Apply toner to cotton ball and gently swab face. May be
used daily.
BONUS TIP
Regular drinkers of Kombucha report that drinking 4-8oz of KT daily helps curb sugar cravings, which in turn helps clear up acne from the inside!
Regular drinkers of Kombucha report that drinking 4-8oz of KT daily helps curb sugar cravings, which in turn helps clear up acne from the inside!
3. Cleaning Fluid
Most
commercially produced cleaners carry a skull and crossbones – if they
are so toxic, then do you really want them on your countertops?
Vinegar has a long history as a cleaning fluid. Here are just a few of the ways in which you can use Kombucha vinegar in your household cleansing routine. For loads more cleaning tips, check out this site.
RECIPE/USES – Kombucha Kleaner
- Use full strength in a spray bottle on all surfaces. Wipe clean with a soft cloth – no rinsing needed. Add a drop or two of tea tree oil or lavender oil for anti microbial properties and a pleasant scent.
- Spray down showers and tubs to reduce soap scum.
- Add ½ cup of Kombucha vinegar to the wash to brighten colors and soften clothes.
- Remove mineral deposits from your coffee maker or dishwasher – run 1 cup of Kombucha vinegar through a cycle.
- Add ½ Kombucha and ½ water to a bowl. Boil in microwave. Wipe microwave clean.
- To keep the drain running – Pour baking soda down a drain, follow with Kombucha vinegar. When foaming stops, rinse with hot water. Repeat until clog is loosened.
Kombucha Mamma Sez: “The
added benefit to having Kombucha hair tonic in the shower is that you
can also use it to keep the shower fresh and mildew free.”4. Salad Dressing
Kombucha vinegar can be infused with any number of herbs, garlic or savory spices to create unique, flavorful dressings.
Greens are often bitter – adding salt makes the greens taste more
palatable. Several vitamins found in vegetables are fat soluble so the
olive oil aids in delivering them to the body. Plus you get a small dose
of beneficial bacteria to help digest your food more efficiently.
Add your favorite herbs to old Kombucha. Allow to infuse for 2 weeks. Strain and combine with your favorite oil, salt and spices.
RECIPE – Hannah’s Mustard Vinagrette
Ingredients
- ½ cup of old Kombucha
- 2 Tb of rosemary, oregano, sage, parsely and mint – fresh herbs, chopped fine
- 1 tsp ground mustard
- 1 clove garlic (or 1 tsp garlic powder)
Instructions
After the herbs have infused then combine ¼ cup of Kombucha vinegar
with ¾ cup of extra virgin olive oil, 1 tsp ground mustard, 1 tsp garlic
powder (or 1 clove of fresh garlic finely chopped), salt & pepper
to taste. If the mixture is too tart, add a pinch of sugar. Whisk all
ingredients together until combined. Pour over salad.
BONUS TIP
This Kombucha Vinaigrette Recipe from my friend Jenny at Nourished Kitchen is another great option.
This Kombucha Vinaigrette Recipe from my friend Jenny at Nourished Kitchen is another great option.
5. Marinade
Marinades not only add flavor to meat or tofu dishes but also break down the meats tough fibers.
Weak acids like lemon juice, vinegar or wine work best at accomplishing
both of these tasks. For less expensive cuts of meat that are known to
be tougher, marinating is essential.
Beef and tougher cuts can be marinated for several hours or
overnight. For tender meats like pork, only a few hours is needed. I use
Kombucha vinegar when I brine a chicken for roasting.
RECIPE – Kombucha Chicken Brine for Roast Whole Chicken
I like to get whole organic, free range chicken at the local co-op. My favorite way to get a moist, juicy bird every time is to brine it first.
Ingredients
- 1 orange, 2 limes, 1 lemon – cut in half & juiced
- 1 cup of quality sea salt
- 1 cup of Kombucha vinegar
- 2 T sugar
- sprigs of rosemary, thyme, oregano, lavender
Herb butter
Friend Hella D does a Kombucha marinated Chicken too - looks yummy!
Chop fresh herbs – rosemary, thyme, oregano and combine with ½ cup of
softened butter. Apply liberally to exterior of chicken for delicious
flavor and crispy skin.
Add the whole chicken to a deep pot or bowl. Cover the chicken with
filtered or fresh water. Add all ingredients. Make sure the chicken
remains submerged in the liquid. Store in the fridge overnight.
Instructions
Preheat the oven to 350F. Drain liquid from the chicken. Rinse
chicken and pat dry. Gently loosen the skin of the chicken using your
fingers. Insert pieces of garlic and herbed butter/ghee/coconut oil
under the skin. Place in roasting pan and bake for 30 minutes. Every 10
minutes, baste the chicken with herb butter. Broil on high for 2-3
minutes to crisp up the skin. Remove from oven when thermometer reads
165F and juices run clear.
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