Hello my dears,
The gardening season is here and we love it.
With a lot of veggies left overs you can prepare amazing canning adventures.
Did you know that this even works with kombucha and that it is even possible to make a tasty vinegar out of your scoby drink?
For this kombucha vinegar recipe you just have to start with your normal kombucha batch. How you can easily make your own kombucha drink click here. Your kombucha scoby is also the necessary vinegar mother for your selfmade kombucha vinegar batch. As you already know, your kombucha drink is ready after 4-10 days. But if you want to make vinegar, the kombucha drink has to ferment a little bit longer. It could take several weeks until the kombucha turns into a nice vinegar. To not miss that point of the perfect flavour, make sure to have a taste daily with a plastic or wooden spoon around week 4. Normally, your kombucha vinegar is ready after 4-6 weeks. The longer you let it ferment, the more acidic the vinegar becomes.
If your kombucha vinegar is finished, you will have a lot of fun with it. You can create amazing salad dressings with juices, herbs or spices of your choice or even make tasty canning creations.
For giving you a nice recipe to start with, I chose a delicious kombucha vinegar canning recipe for you with zucchini. As we still have zucchini season, making your own pickled zucchini is like a dream come true. Filling all in beautiful glasses, it also is a nice gift idea.
For this easy pickled kombucha zucchini recipe you need those ingredients
- 2kg fresh zucchini
- 40g salt
- 5 garlic gloves
- 150g sugar*
- 2 tsp mustard seeds
- 2 onions
- 2 tsp dill
- 11 juniper berries
- 2 bay leaves
- 12 peppercorns
- 3 cloves or ¼ tsp of clove powder
- 1 tsp turmeric
- 1 red pepper
- In the end 400ml organic Kombucha vinegar – my delicious organic kombucha waits here* for you
- Glasses – perfect fitting glasses you can easily order here*
Order your organic kombucha here and start brewing your own kombucha*
Do you have everything? This is how to make your pickled kombucha zucchini recipe yourself!
- Wash zucchini and cut into small pieces
- Put all ingredients in a big vessel and mix together. Let it soak for 24h
- Sieve out the liquid and heat it up in a pot
- Add the drained zucchini and let it boil 4-5 min
- Fill in suitable glasses and turn it upside down for a moment. Now you can store the glasses in a cool environment like the basement
- Now enjoy or give away as a present
- Enjoy!
easy selfmade kombucha vinegar – with a tasty pickled zucchini recipe
Print RecipeIngredients
- 2kg fresh zucchini
- 40g salt
- 5 garlic gloves
- 150g sugar
- 2 tsp mustard seeds
- 2 onions
- 2 tsp dill
- 11 juniper berries
- 2 bay leaves
- 12 peppercorns
- 3 cloves or ¼ tsp of clove powder
- 1 tsp turmeric
- 1 red pepper
- 400 ml selfmade kombucha vinegar
- glasses
Instructions
Wash zucchini and cut into small pieces
Put all ingredients in a big vessel and mix together. Let it soak for 24h
Sieve out the liquid and heat it up in a pot
Add the drained zucchini and let it boil 4-5 min
Fill in suitable glasses and turn it upside down for a moment. Now you can store the glasses in a cool environment like the basement
Now enjoy or give away as a present
Have fun whilst cooking and enjoy!
I wish you a lot of fun by making this pickled kombucha zucchini recipe and I am very excited to hear your opinions about this delicious scoby recipe.
I would love to see some comments about your favourite recipes with kombucha tea and how you liked mine.
I am looking forward to see you again for my next recipes.
Petra
Watch also this video and many more regarding Kefir and Kombucha on my Youtube channel…
* This is an Affiliate-Link – Affiliate-Links are sponsored Links
4 Comments
Jennifer
Thursday May 7th, 2020 at 12:07 AMHallo Petra
Ich bin Kombucha Neuling. Kann der Kombuchapilz (bzw. Jun-Teepilz in meinem Falle) nach dem Essig-machen einfach wieder wie ein normaler Kombuchapilz eingesetzt werden? Oder wird danach alles zu Essig? Ich habe kürzlich einen Kombuchapilz bzw. eben Jun-Teepilz bekommen und er war schon nach fünf Tagen untrinkbar wie Essig. Alle seine “Babys”, von denen er wirklich sehr viele daraufhin gleich gemacht hat (auch auf dem “fertigen” Essig, verschlossen, kühl), wird sofort wieder ein Essig anstelle von Kombucha. Was kann ich tun?
Vielen Dank und beste Grüsse
Petra
Tuesday May 12th, 2020 at 12:34 PMLiebe Jennifer,
vielen Dank für Ihren Kommentar:-)
Ihr Kombuchatee ist schon extrem sauer, deshahlb schmeckt er schon nach Essig. Um den Ansatz anzusäuern benötigen Sie normalerweise 10% Ansatzflüssigkeit. Da Ihre Ansatzflüssigkeit bereits so sauer ist, können Sie auch weniger (die Hälfte oder noch weniger) nehmen um den Komucha-Ansatz zu machen. Testen Sie einfach täglich wie der Geschmack ist und wenn er für Sie perfekt ist können Sie den selbst gemachten Kombuchatee abfüllen und mit dem nächsten Ansatz beginnen:-) Hier gibt es noch weitere Infos: https://www.natural-kefir-drinks.de/info/Kombucha-FAQ.html#kombufaq16
Liebe Grüße
Petra & Stephan Kriegener
Ellen Calteau
Wednesday September 8th, 2021 at 01:56 PMHi There Petra,
Would this take away the probiotic effect? Do you have to boil it or could it be kept to ferment like a saurkrout? Did you choose to boil it for the canning process for longer preservation? (this process I am not very familiar with).
Mnay thanks for your post it has been very helpful
Petra
Monday October 18th, 2021 at 01:52 PMDear Ellen,
many thanks for your comment.
If your boil it, it would take away the probiotic effect. That is true. You can also just put into the vinegar as long the other ingredients were heated. Then fill it into the glasses add the vinegar and close it tight as soon as possible.
Faithfully yours,
Petra & Stephan Kriegener