Guest guest Posted January 18, 2004 Report Share Posted January 18, 2004 I think I have made some kombucha vinegar (not sure when it stops being a drink and becomes vinegar!) Is it possible to ferment vegetables with this? Or is it too sweet? Are there any health benefits as with lacto fermented veggies? Does the vinegar still have the same cleansing effect as the drink? When I have brewed my kombucha, I have put it in the cellar which is cool, but not cold. I have got what looks like a new scoby at the top of each bottle. Will this be good enough to brew a new batch? I have stuck it in the bowl with the full size scobys to see how it develops Jo ________________________________________________________________________ Messenger - Communicate instantly... " Ping " your friends today! Download Messenger Now http://uk.messenger./download/index.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2004 Report Share Posted February 6, 2004 > I think I have made some kombucha vinegar (not sure > when it stops being a drink and becomes vinegar!) > > Is it possible to ferment vegetables with this? Or is > it too sweet? Are there any health benefits as with > lacto fermented veggies? Does the vinegar still have > the same cleansing effect as the drink? I've also done the same. It's far too acidic to drink, yet much pleasanter than vinegar. I'd be interested to know what people have used it successfully for. Pickling? Salad dressings? Marinades? Is it basically the same as vinegar - ie, tea-gar - because it doesn't seem that similar. If I've missed replies to Jo's original question, sorry - I can't see any. Thanks, Helen Quote Link to comment Share on other sites More sharing options...
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