How to Make Kombucha Vinegar

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Need a break from brewing kombucha but not sure what to do with your SCOBYs? Brew some kombucha vinegar! Kombucha vinegar is made just like kombucha but with more sugar initially and a much longer fermentation time.


  • 400600 grams sugar
  • 20 grams tea
  • One kombucha SCOBY (or multiple)
  • about 4000 mL water


  1. Gather your ingredients
  2. Boil your water and dissolve the sugar in the water.
  3. Steep the tea in the hot sugar water for 5 minutes. If using tea bags, simply remove them. If using loose-leaf tea, strain all the tea leaves from the mixture.
  4. Allow the sweet tea mixture to cool completely. It should be room temperature before moving on to the next step.
  5. Once it is cool, add the kombucha SCOBY(s). Some SCOBYs float, others may sink to the bottom, either way it’s fine.
  6. Cover the jar with a tight-weave cloth lid and rubber band. You must use a cloth lid to allow oxygen flow.
  7. Keep the jar of sweet tea with the SCOBYs at moderate room temperature, out of direct sunlight for about three months undisturbed.
  8. Strain the SCOBYs from the vinegar, bottle the vinegar, and store in air-tight bottles at room temperature.
  9. Start another batch of vinegar or kombucha with the SCOBYs.