Did you know that you can make kombucha vinegar cheaply and easily? This kombucha vinegar is a gentle vinegar that can easily be used as an addition to soaking grains, a “detox bath” ingredient, or used in a homemade salad dressing! The below recipe for a Homemade Kombucha Dressing, is a super simple, very frugal, probiotic salad dressing.
If you are already making kombucha on a regular basis, brewing up a batch of kombucha vinegar here and there can definitely help you save money considering the price of organic vinegars. (This post is part of the 52 ways to save money on a healthy diet series).
As many of you will remember, I have become a real fan of continuous kombucha brewing. I LOVE this method. But I did kind of lose track of it this summer, and I literally have a kombucha scoby that has grown to become a massive couple inch thick scoby. This is exciting to see, but it has also made my brew, brew too quickly, making it vinegar instead of kombucha tea! I need to take the scoby out and thin it down, but meanwhile I have this beautiful kombucha vinegar to use!
So how to make kombucha vinegar? It’s simple; you just allow it to continue brewing until it is quite sour. I find that I can get it to taste pretty similarly to raw apple cider vinegar. If you are doing single batches, this could take 30-60 days. With the continuous brew, it will be much shorter. Just keep tasting it until it has consumed all of the sugar, and converted it to vinegar. That’s it!
- ¾ cup extra virgin olive oil
- ¼ cup homemade kombucha vinegar
- 1 tablespoon Dijon style mustard
- ¾ teaspoon unrefined salt
- 1-3 garlic cloves, peeled and finely minced
- Pinch of dried basil, thyme, or oregano (or minced fresh herbs)
- Combine all of the ingredients in a mason jar. Lid and shake vigorously. Toss with a green salad, legume or grain based salads, or even pasta salads!
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When I attempted to click on the links you provided I received this note:
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You have asked Firefox to connect securely to http://www.thenourishinggourmet.com, but we can’t confirm that your connection is secure. Normally, when you try to connect securely, sites will present trusted identification to prove that you are going to the right place. However, this site’s identity can’t be verified.
Also, thank you for the recipe for the salad dressing, but I am unable to find the recipe for the Kombucha Vinegar….
What Should I Do?
If you usually connect to
this site without problems, this error could mean that someone is
trying to impersonate the site, and you shouldn’t continue.
Oops! So sorry! Don’t worry, you weren’t going to an un-trusty worthy site, I just accidentally linked to the “secure” version of it – which is where I can edit it. You need a password to get in. I think it should be fixed now.
I got similar warning on Google Chrome on the links.
Here is the link to continuous kombucha brewing:
Thanks for sharing the right link! That was my bad. I gave the “https” secure link instead of the regular “http” one.
How long will the dressing keep in the fridge?
It should keep at least a week, but I’ve kept it longer then that. 🙂
“Did you know that you can make kombucha vinegar cheaply and easily? This kombucha vinegar is a gently vinegar that can easily be used as an addition to soaking grains, a “detox bath” ingredient, …”
Is a “gently” vinegar. ???
Love your site!
Oh dear. Can you tell I wasn’t feeling well when I wrote this post?! That should read, “gentle”, and it is a gentle vinegar in that it’s not as harsh and strong as many others. 🙂 I would say that it is most similar to raw apple cider vinegar.
Hi, i was wondering. I am bottling kombucha vinegar that has been fermenting for 30 days pretty soon. How do i store this? do the bottles go straight to the fridge?
Can the vinegar be kept at room temperature or does it need to be refrigerated?
I would keep it refrigerated.
I love kombucha…at least I did while I was able to drink it. I am sending you this comment just as a soft caution to those with mold or yeast allergies…I had health issues for a long time, that’s how I came to making my own kombucha, I did everything right, ate whole foods, mostly home grown, worked out, you name it I did it….but I still felt terrible. Turns out that after testing, the doc told me that I am allergic to several things, among them: yeast and mold of any kind. Thus, I should not be eating anything fermented or aged as it was making me very very sick. While kombucha is a great drink for most, I just wanted to put it out there that some of us should definitely stay away from it, regardless of how much we enjoy it. Hope this helps someone out there 😉
Oh, Pam, I am right there with you! 🙁
I am so missing my ferments and really, really, really hope to heal up to the point where I can have them again. I can do without cheese (although it’s hard) but I’m so missing kefir and kombucha, dried fruit, vinegar, mushrooms…sigh. It’s hard, but hopefully, in the long run, it will prove worth it.
With those of you with allergies or food sensitivities, usually there is an underlying gut issue that is giving you an intolerance to certain foods. Once the gut is healed from dysbiosis or leaky gut you are able to return to a healthy whole foods diet without triggering an allergic response. Please do yourself a favor and read on leaky gut, make the necessary adjustments and begin to enjoy cultured foods and ferments again!!!!
Not if you have Histamine Intolerance. I have leaky gut and SIBO, started doing lots of ferments and ended up feeling much worse (more systemic neurological symptoms). After having genetic testing done and seeing a functional medicine doctor, I realize most of my longstanding issues are due to HIT. And fermented foods top the list as histamine producers! There is a chance that one day I can have these forbidden drinks again, but I have a long road of healing to go first!
Hello. I have only been making Kombucha for about 6 months, and loving it! Living here on Kaua’i…even with a commercial booch brewer, it is very expensive…as is Organic Apple Cider VInegar, so I decided to let some my brew turn to vinegar. I really like it. It IS much gentler! I am currently trying to make an immune boosting tonic. I used my booch vinegar versus the ACV. I am wondering if anyone has any idea whether the full health benefits will be the same?
Thank you for such a wonderful site. joanne