Why Vinegar is Unnecessary for Making Kombucha

Why Vinegar is not needed for making KombuchaHave you seen a recipe for Kombucha that says you need to add vinegar? Why would you need to do that? Does it make the brew stronger? These and many other questions about vinegar and Kombucha often fill our inbox.

While there is a lot of conflicting information about vinegar and it’s easy to get confused, the short answer is NO you do not need to use vinegar, either as starter liquid or in your vessel.

However, there are some situations where vinegar can serve as a useful brewing tool, assuming the correct type of vinegar is used. Below, we’ll review exactly when and when not to use vinegar with your Kombucha brew.

How Do Kombucha and Vinegar Relate?

Kombucha is an acetic acid ferment, which means it belongs to the vinegar family. The bacteria in both are generally related but different in type and mix, while the yeast differ greatly.

Vinegar is technically defined as having 4-8% acetic acid content. By contrast, Kombucha contains just 0.5-1.2% acetic acid. We do not need to dilute Kombucha in order to enjoy it as a beverage, making it an “easy drinking” tea vinegar. The acetic acid provides a delicious flavor punch as well as a host of other benefits.

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Is Kombucha Keto?

is Kombucha Keto?Kombucha is extremely flexible, pairing well with nearly any meal or type of food. That flexibility means it’s also a great fit for those choosing a specific diet, either as a permanent lifestyle (paleo, vegan, traditional, etc.) or as a temporary means to lose weight and get healthy. Still, new diets come along all the time, and one of the more popular these days is the Ketogenic, aka “keto.” But is Kombucha keto friendly? Will Kombucha knock you out of ketosis?

*NOTE: The below tips are for making Kombucha with less sugar, which can be applied to any diet choice, not just keto, or if for any reason you have sugar sensitivity. 

What is a Ketogenic Diet?

The keto diet prescribes a low carbohydrate, high fat (LCHF) nutrient balance to put the body into “ketosis.” In this state, the body uses fat stores as fuel rather than burning sugar (carbohydrates). The specific ratio of low carbs, moderate proteins and high fats triggers ketosis, which can be detected using blood, breath or urine testers that measure ketones. Once in ketosis, as the idea goes, the body’s roller coaster of crashes and cravings comes to an end.

Is the Keto Diet Safe?

As with anything relatively new, the keto diet has many advocates and detractors, both with compelling arguments. That said, low carb/high fat diets have been popular before (Atkins), and limiting added sugar intake in general is a good tenet to live by.

Diet is one of the most confusing issues we face, and modern science is finally coming to the conclusion that there will never be a one size fits all solution (for food or healthcare). So if you believe the keto diet may help you, consult with your healthcare provider first and then trust your gut!

Hannah Crum, the Kombucha Mamma!KMAMMA SEZ…Whether it’s as simple as a candle or as radical as biodiesel, fat is a wonderful store of energy. Unleashing that power in the service of running the body sounds like a great idea, rather than relying on replenishing sugar levels constantly. But eating fat makes you fat, right? As it turns out, not so much. Instead, eating excess sugar and carbs turns out to be the cause. In fact, many of our most vital nutrients are “fat-soluble” which means they need to be consumed with fat in order for the body to assimilate them. So go ahead and drizzle that salad with oil and add a pat of butter to your veggies; not only does it taste good but it’s better for you!

  • Healthy fats = lard (yes lard!), tallow, olive oil, coconut oil, avocado oil, ghee, fish oil, flaxseed oil, nut oils
  • AVOID = soybean oil, vegetable oil, canola oil

Is Kombucha Allowed on Keto Diet?

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10 Great Hibiscus Kombucha Recipes

Hibiscus Kombucha Recipe from Kombucha KampHibiscus Kombucha recipes can vary, depending on whether the hibiscus plant is used in the first or second ferment. But either way you want to make it, we have a delicious and easy Hibiscus Kombucha recipe to fit your cravings. Check out the options below!

What is Hibiscus?

Hibiscus or jamaica (say huh-my-kah) is a delicious infusion of the edible hibiscus plant called Roselle (Hibiscus sabdariffa). Historically found in Africa and grown in warm climates across the globe, the ruby hued dried petals are high in vitamin C and have been prized by many cultures for centuries.

In Jamaica and parts of Central America, the petals are steeped along with a mixture of ginger, cloves and other spices. Sugar is often added to sweeten the tangy bite. And it’s occasionally spiked with rum!

Hannah Crum, the Kombucha Mamma!KMAMMA SEZ…
Use the Hibiscus Spice recipe at the end of this post to make your own Jamaican Spiced Kombucha Kocktail using your favorite spirit.

Hibiscus Kombucha Benefits

Hibiscus is naturally high in antioxidants which are vital to human health. Several studies have been conducted on humans and animals showing that hibiscus may also help lower blood pressure, detoxify the liver as well as help maintain a healthy weight.

Hibiscus – Is it a Tea or Tisane?

When brewing at home, the rule is to always use real tea when making Kombucha. That means the Camellia sinensis plant, picked and processed in a variety of styles, which we know as black teas, green teas, and white teas, to name just a few.

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How to Make the Best Ginger Kombucha plus 5 More Ginger Kombucha Recipes (and 5 Bonus Recipes!)

Ginger Kombucha Recipes for the Win!Ginger Kombucha is the #1 best selling Kombucha flavor worldwide. And it’s no wonder, as they pair perfectly. The warm, spicy taste lends Ginger Kombucha a tangy bite, like “ginger ale” with a kick.

Done right, the best Ginger Kombucha recipes beat any store bought sugary soda, which is why nearly every brand on the shelf sells their own version of Ginger Kombucha.

Ginger Kombucha Benefits

There’s a reason humans have been growing and consuming Ginger for over 5000 years! Ginger has been shown to improve digestion (great for an upset stomach), reduce inflammation and contains antioxidants; all that good stuff also stimulates the yeast in Kombucha and bumps up the bubbles.

Ginger has also demonstrated anti-cancer properties and may help with cardiovascular health, so it’s a powerhouse!

FUN FACT: The most popular beverage in the US before Prohibition was Ginger Beer.

What Type of Ginger To Use for Kombucha Flavoring

Ginger comes in so many different formats: fresh, dried, candied, syrup, and powder to name a few. So which will be the best for flavoring Kombucha? Cut and dried is our favorite type of Ginger as it’s the most versatile and storage friendly, but you might choose another depending on what you have handy or how much “fire” you want in your flavor.

The smaller the pieces, the faster and more deeply the flavor will infuse, which is why ginger juice is the most potent. While sometimes strong ginger flavor is a good thing, it can overwhelm other components and become bitter or harsh on the throat. Start with a small amount and scale up.

Candied ginger and ginger syrup will add more sugar to the final product. That can be good as it will create more carbonation, due to the sugar reactivating the yeast, but too much could lead to bottle bombs. Start with only a little candied ginger or syrup. If you are concerned about too much carbonation, open bottles in the sink with a ziplock bag over the top to prevent Jackson Pollack-ing your ceiling with ginger pieces!

Powdered ginger ends up clumping in the liquid and has to be remixed into the beverage, and it leaves quite a bit of sediment that may need to be strained out, making for a goopy mess. For this reason, we generally avoid powder.

Dried Ginger for the Win!

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Transporting Kombucha by Plane, Car, & More!

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Transporting Kombucha on vacation how to bring scoby on a planeAt some point, transporting Kombucha is going to be an issue. Whether you are moving SCOBYs to your new home or want to bring Kombucha on a plane to share with friends, traveling with Kombucha is possible.

That said, there are important considerations to maintain the health of the cultures and brew when taking Kombucha on a plane or driving trip. Follow the suggestions below for best results.

*Note: We love to make all kinds of ferments and share them when we travel. The basic concepts in these tips apply to any cultures or ferments you would like to bring with you when visiting or moving.

Whether it’s JUN, Milk Kefir, Water Kefir, homemade sauerkraut, kimchi, or any other ferment you like to make at home, sealing it up tight is critical.

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