Tag: Kombucha vinegar

Kombucha left to ferment long enough will eventually turn into a highly acidic, potent vinegar. This natural process leads many to question: does kombucha vinegar still have probiotics? The answer, surprisingly to some, is an emphatic yes.

Kombucha is an acetic acid ferment, meaning it is inherently related to vinegar. The primary question many home brewers face is whether you can drink kombucha vinegar when a batch is left to ferment longer than intended and becomes sharply sour.

While most people are familiar with kombucha as a fizzy, fermented tea, allowing it to ferment for a longer period of 30-60 days or more produces a more acidic kombucha vinegar. Exploring **what are the benefits of drinking kombucha vinegar?** reveals a concentrated source of probiotics, acids, and antioxidants that may support overall wellness.