The vinegar market and what does it have in common with kombucha?

The normal duration of the fermentation of kombucha is 7 to 14 days.

During this period, there is a balance between the presence of residual simple sugars after yeast production and the amount of organic acids.

The process passes through sweet tea, sweet-sour, sour-sweet and at the end reaches a sour drink.

At this point, instead of a good kombucha drink with a pleasant taste, you have almost ready vinegar.

There is a way back, but here I will discuss the vinegar.

Leave it to stay for 30 to 40 more days and you’ll get natural, perfectly balanced and slightly acidic vinegar in which the acetic acid is about 3%.

The global market for vinegar in recent years is growing with some impressive and steady rates of about 6-7%.

Analysts believe this is due to several factors:

• Increased interest in the consumption of fermented foods – for the fermentation process we mainly need quality vinegar. The culture of the consumption of ferments increases, the possible combinations of such foods and their production – too. Fermented foods are a natural supplier of lactic acid bacteria, and people who are responsible to their health and tonus are becoming more and more conscious. Fermented foods are the only natural source of probiotic bacteria for vegetarians.
• A new market niche – natural vinegars. The market for organic, 100% natural, farm and handmade vinegar opened another niche for vinegar. Almost all major manufacturers have their own brands. Thousands of small producers are now targeting their products to customers who are looking for foods and beverages made of materials with so-called clean records.
• Increased supply of flavored vinegars – hundreds of combinations in small bottles of vinegar with herbs, fruits and spices. Flavors and capabilities have no limits. Everyone can make or buy their favorite flavor.

It is clear that the vinegar market is growing and it is very gratifying, because it accepts every new taste, packaging and personal history.

Producers of kombucha must also offer vinegar.

The good thing is that a few years ago the regulation changed and vinegar does not have a shelf life. Logically – the more it matures – the more acidulous it gets!

So do not be afraid to make kombucha vinegar – it is great for flavoring salads and for preparing delicious marinades.

You can use it in pure form or pre-seasoned with herb or other spices.

If, after a few attempts to make a kombucha, it turns out that you have more vinegar, then do not worry.

You can use it as a natural cleaning product for floors, countertops, sinks, stains and more.

Due to relatively low acidity of the kombucha vinegar I do not recommend to make fermented vegetables and fruits with it (pickles).

Make kombucha vinegar at home and discover the difference in flavoring with ordinary wine and
apple vinegar.

Kombucha vinegar contains much more acids and strains than traditional two variants, which makes it much more beneficial for your health.

There are dozens of recipes for weight loss with apple vinegar.

Replace it with kombucha vinegar and increase the effectiveness of this natural weight reducer.

You can use the recipe for production of kombucha vinegar by prolonging the process up to 2 months.

Write to me about your culinary results or send me some of your recipes for dressings.