Answers.Body: <p>Yes, you can get [vinegar] from [kombucha]. As long as there are are acetobacteria present and sugars/alcohols and oxygen available to the acetobacter, they will continue to produce acetic acid.
  Vinegar is just a high concentration of a acetic acid (above 5-10%), along with some other flavor compounds like fruits or herbs. The SCOBY culture of a kombucha is the equivalent to what is sometimes called the 'mother of vinegar', just with a difference balance of organisms in the culture due to the difference in pH and other factors.</p>
  <p>Note though, that the USDA doesn't recommend consumption of lengthy home fermentations for health reasons, mostly due to the sanitation issue and the risk of contamination by unwanted organisms.</p>
  <p>They have a nice little writeup on herbal vinegars[1], which is essentially what you are describing.</p>
  <p>This little post from the Institute of Culinary Education[2] also lays out a reliable process for vinegar fermentation.</p>
  <p>Finally, and perhaps the best source to your specific kombucha question, is the <em>Noma Guide to Fermentation</em>, which has some specifically kombucha-derived suggestions, including  a mango kombucha vinegarette[3].</p>
  <p>[1] <a href="https://www.nifa.usda.gov/sites/default/files/resource/Food%20Safety%20Herbal%20Vinegars508.pdf" rel="nofollow noreferrer">https://www.nifa.usda.gov/sites/default/files/resource/Food%20Safety%20Herbal%20Vinegars508.pdf</a></p>
  <p>[2] <a href="https://www.ice.edu/blog/making-vinegars" rel="nofollow noreferrer">https://www.ice.edu/blog/making-vinegars</a></p>
  <p>[3] Redzepe &amp; Zilber. (2018). <em>The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables</em> <a href="https://rads.stackoverflow.com/amzn/click/com/1579657184" rel="nofollow noreferrer" rel="nofollow noreferrer">https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184</a></p>
  
Answers.ContentLicense: CC BY-SA 4.0
Answers.CreationDate: 2024-07-06T21:12:32.810Z
Answers.LastActivityDate: 2024-07-08T14:30:26.440Z
Answers.LastEditDate: 2024-07-08T14:30:26.440Z
Answers.UserDisplayName: Eric
Body: <p>In an open vessel, by letting the second fermentation of Kombucha continue, is it possible to get vinegar? Would it be safe to use it for dressing?</p>
  <p>I am new to the universe of fermentations.</p>
  
Tags: <fermentation>
Title: Possible to produce Kombucha vinegar?
UserDisplayName: cards
ThreadText: # Possible to produce Kombucha vinegar?
  
  (Asked by: username_0 on 2023-10-19)
  
  In an open vessel, by letting the second fermentation of Kombucha continue, is it possible to get vinegar? Would it be safe to use it for dressing?
  
  I am new to the universe of fermentations.
  
  **Tags:** fermentation
  
  
  ---
  
  ## 1 answers
  
  ### Answer by username_1 on 2024-07-06. Score: 2
  
  Yes, you can get [vinegar] from [kombucha]. As long as there are are acetobacteria present and sugars/alcohols and oxygen available to the acetobacter, they will continue to produce acetic acid.
  Vinegar is just a high concentration of a acetic acid (above 5-10%), along with some other flavor compounds like fruits or herbs. The SCOBY culture of a kombucha is the equivalent to what is sometimes called the 'mother of vinegar', just with a difference balance of organisms in the culture due to the difference in pH and other factors.
  
  Note though, that the USDA doesn't recommend consumption of lengthy home fermentations for health reasons, mostly due to the sanitation issue and the risk of contamination by unwanted organisms.
  
  They have a nice little writeup on herbal vinegars[1], which is essentially what you are describing.
  
  This little post from the Institute of Culinary Education[2] also lays out a reliable process for vinegar fermentation.
  
  Finally, and perhaps the best source to your specific kombucha question, is the *Noma Guide to Fermentation*, which has some specifically kombucha-derived suggestions, including a mango kombucha vinegarette[3].
  
  [1] <https://www.nifa.usda.gov/sites/default/files/resource/Food%20Safety%20Herbal%20Vinegars508.pdf>
  
  [2] <https://www.ice.edu/blog/making-vinegars>
  
  [3] Redzepe & Zilber. (2018). *The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables* [https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184](https://rads.stackoverflow.com/amzn/click/com/1579657184)
  
  
  ---
  
  