📖 Instructions

1. 1. Start with a SCOBY hotel. If you're making kombucha at home, you already have a culture thriving. You should already have a SCOBY mother and a bottle of live kombucha. The SCOBY is what will continue to create kombucha. I suggest you take care of your SCOBY.
2. 2. Brew your kombucha. In a large glass jar, combine 8 cups of filtered water, 1 cup of sugar, and 1/2 cup of black tea. Stir until the sugar dissolves completely. Allow to cool completely to prevent killing your SCOBY mother.
3. 3. Introduce your SCOBY: Gently lower your SCOBY mother into the cooled tea. Cover loosely with a clean cloth or cheesecloth secured with a rubber band. Make sure that it allows air circulation while keeping out debris and fruit flies.
4. 4. The fermentation period: Allow the kombucha to ferment at room temperature for 7-14 days. The exact timing depends on your desired level of tartness and how active your SCOBY is. Taste-test it every few days; the longer it ferments, the tarter it gets. When it reaches your desired tang, move to the next step!
5. 5. Strain and prepare for vinegar transformation: Once the fermentation is complete, carefully remove the SCOBY mother and discard. Strain the kombucha through cheesecloth or a fine-mesh strainer to remove any solids or sediment. This gets rid of the tea sediment and other bits in your kombucha.
6. 6. The Mother of Vinegar. At this point, you want to introduce what is called a 'mother of vinegar.' This is essentially what kicks off the vinegar conversion. Some people simply leave their kombucha out for another few weeks to allow it to convert naturally. You're welcome to do this, though you should be aware that the vinegar created this way will be less consistent in acidity and quality.
7. 7. Introducing Acetobacter. Alternatively, you can introduce acetobacter bacteria. Acetobacter is a specific bacteria that helps in the process of creating vinegar. You can buy Acetobacter online or in stores that specialize in fermentation or homebrewing. It speeds up the process while also ensuring the quality of your vinegar.
8. 8. Convert to Vinegar: Once your Acetobacter is added or you have let your kombucha sit out for a few weeks, allow the mixture to sit for 2–6 weeks, or until the kombucha completely transforms into vinegar.
9. 9. Filter and bottle: Once the conversion is complete, the kombucha will have changed; it will smell slightly of vinegar and have a sharper tang than before. Filter the vinegar again using cheesecloth or a fine-mesh strainer to remove any remaining sediment. Then, transfer the vinegar to clean, airtight bottles or containers.
10. 10. Enjoy or use in recipes. It's ready for your culinary creations! Store the vinegar in a cool, dark place. It'll maintain its deliciousness and beneficial properties for months to come. I have personally used mine for a vinaigrette, which tasted unbelievably good with my steak.
11. 11. Note that depending on your environment and SCOBY, the kombucha will be sourer or less sour. Always make sure you check your kombucha regularly and taste it before adding it to your food or giving it to your friends. I once served my friend some super sour kombucha on accident. I felt so bad!