When Kombucha Goes Too Far
When I discovered the benefits of Kombucha a few years ago I instantly realized that I needed to make my own as it wasn't as popular or readily available, and rather expensive to buy organically.
A couple of online videos, the purchase of a scoby and my Kombucha making days began.
What nobody mentioned however was that if the Kombucha was left for too long it turned rather sharp. Generally it's not a problem. I decanter it into glass bottles and store it in the fridge, or we drink it in time and make the next batch.
Occasionally however there's a batch that is left a bit too long and we end up with a very sharp tasting drink.
As someone who regularly puts a cap full of organic apple cider vinegar into my water, I realized that I could bottle this Kombucha vinegar style drink and use it in the same way. It contained a bit of the 'mother' in it as the good apple cider vinegars did, I knew exactly what went into it, and unlike the store bought organic vinegar, this was very cheap.
Has anyone else found a great use for their Kombucha if it's been left to ferment a bit too long?
I'd love to hear about it. 🥤