Kombucha Vinegar Natural – Pure, authentic, unadulterated
Kombucha Vinegar Natural – Pure, honest, powerful
Our natural kombucha vinegar is carefully handcrafted directly on our farm – without additives, without colorings, simply authentic.
Mild, fruity, balanced
Made from fermented kombucha, this vinegar impresses with its gentle acidity and delicate flavor. Ideal for salads, drinks, or as a daily ritual.
Regionally produced, with respect for nature
Each bottle is homegrown and sustainably produced. An honest product for those who truly embrace naturalness.
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Diverse experiences with Kombucha vinegar – production & application
Kombucha vinegar impresses with its natural versatility and is no longer just a bottle, but is used in many kitchens. Many find that making it is straightforward: The kombucha is simply fermented for longer than usual – usually between 15 and 30 days. The flavor develops slowly, allowing each individual to determine when the right acidity is reached – the result is often reminiscent of classic apple cider vinegar.
Tips for using kombucha vinegar in the kitchen
Did you make too much kombucha? No problem—the drink doesn't have to end up in a glass. With its mild, fruity acidity, kombucha is a real insider tip as a vinegar substitute and brings a fresh twist to your kitchen. Whether in salads, dressings, marinades, stews, or even baking—kombucha works everywhere traditional vinegar would normally be used.
Compared to apple or wine vinegar, kombucha is often gentler and less overpowering. This makes it ideal if you prefer harmonious flavors. Additionally, like raw apple cider vinegar, it contains live enzymes, making it a great addition to a fresh, natural kitchen. Another plus: kombucha is perfect for reusing a batch that has become too acidic. Simply ferment it longer, and you'll have a natural, sustainable vinegar substitute. Pay attention to the acidity : if it's mild, feel free to add a little more. If the kombucha still has residual sweetness , it's recommended to use sugar more sparingly in the recipe.
Tip: It's best to use pure kombucha without any additives—this way, the flavor remains flexible and can be customized. Start with small amounts and taste—this way, you'll quickly find the perfect balance for your dishes. With a little sensitivity, kombucha vinegar will become a staple in your kitchen—giving every recipe an extra dose of depth and character.
Versatile in everyday life: How to use kombucha vinegar
Versatile in everyday life: How to use kombucha vinegar
Kombucha vinegar isn't just a culinary delight—it can also be extremely useful in everyday life: Natural cleaner: Diluted with water, kombucha vinegar becomes a gentle, versatile cleaning agent—perfect for the kitchen, bathroom, or for keeping kitchen utensils fresh. Nourishing hair conditioner: Use it as a balancing conditioner after washing. It provides natural shine—especially for untreated hair. This makes every bottle of kombucha vinegar a sustainable everyday helper for you—for household, personal care, and more.
More exciting facts about vinegar
Versatile in everyday life: How to use kombucha vinegar
Kombucha vinegar isn't just a culinary delight—it can also be extremely useful in everyday life: Natural cleaner: Diluted with water, kombucha vinegar becomes a gentle, versatile cleaning agent—perfect for the kitchen, bathroom, or for keeping kitchen utensils fresh. Nourishing hair conditioner: Use it as a balancing conditioner after washing. It provides natural shine—especially for untreated hair. This makes every bottle of kombucha vinegar a sustainable everyday helper for you—for household, personal care, and more.
How long should kombucha ferment to serve as a vinegar substitute?
To develop its typical vinegary character, kombucha needs a little more time than a regular beverage. Fermentation times of 15 to 30 days have proven successful. Starting on day 15, you should taste it regularly—this way, you'll find the exact point where the acidity and flavor are right for you. The longer you let it ferment, the stronger the flavor will become—to your liking!
Make your own kombucha vinegar easily
Want to make your own kombucha vinegar? It's easy: Simply let your classic kombucha ferment for significantly longer than usual—ideally several weeks. Over time, the natural sugars will continue to transform until a pleasantly tart, almost apple cider vinegar-like flavor emerges.
Here's how:
Prepare your kombucha as usual. After the normal fermentation time, remove the tea fungus (SCOBY) and let the kombucha stand in a sealed container. Patience pays off: After about 3–5 weeks, your kombucha will have turned into a mild, aromatic vinegar, perfect for enhancing salads, dressings, or as a healthy addition to everyday life. Completely additive-free and with the full flavor of fermentation – it's that easy to bring the pure pleasure of vinegar into your home.