Kombucha and apple cider vinegar are both well known as healthy, versatile fermented liquids.  They are used for some of the same reasons whether it be their health effects or taste. This leads to the inevitable question:  Which is better, apple cider vinegar or kombucha?

Apple cider vinegar and kombucha are both fermented with yeast and acetic acid bacteria.  This gives them a similar vinegar taste but they are different in acid content, fermentation medium and physiological effects.

Acetic acid bacteria are prevalent in the environment and are therefore present in both kombucha SCOBYs and apple cider vinegar mothers.  These bacteria are responsible for the vinegar taste found in both these popular fermentations and the production of the SCOBY in a kombucha brew or the vinegar mother in the case of apple cider vinegar.   

The medium which is used for making apple cider vinegar and kombucha is different.  Apple cider vinegar is made from apple juice, apples soaked in sugar water or pre-made apple cider.  Kombucha is made with sweetened tea as the medium.  The sweetener can be anything from normal cane sugar, honey or tree sap syrup, each will produce a unique flavored kombucha.

The physiological effects of apple cider vinegar and kombucha are vastly different.  Kombucha is fermented for a comparably short period of time (7-14 days) as compared to apple cider vinegar (6-8 weeks).  This makes for different compounds, probiotic makeup and health effects.

Is Kombucha the same as apple cider vinegar?

Kombucha and apple cider vinegar are two different fermentations but they do have similar compounds.  This is because the bacteria culture which ferments these two fermentations are similar in makeup but they are definitely different products.

Apple cider vinegar has a higher acidic content, has little probiotic activity and is lower in sugar than kombucha.  It is not meant to be consumed directly like kombucha, instead it needs to be diluted to make it consumable.

Apple cider vinegar is not meant to be consumed directly but should be diluted in other liquids, used as an ingredient or sprinkled over food as a condiment.  The acidic nature of apple cider vinegar makes it unpleasant for most people to enjoy straight as well as it can have negative effects on the teeth and throat if consumed this way regularly.

Kombucha is meant to be consumed as a drink.  It has a lower acidity level which makes it pleasantly tangy and can come in a wide variety of flavors.  Unless it is fermented especially for a high acid level it will not become acidic enough to be considered vinegar although over fermented kombucha can be used like a weak vinegar.

Can Kombucha replace apple cider vinegar?

Kombucha is typically made with tea sweetened with white sugar at a ratio of 1cup of sugar to 1gallon of tea.  This sugar concentration is not high enough to produce enough acetic acid to be considered vinegar.  

Kombucha which has been fermented normally makes a poor substitute for apple cider vinegar but if it is fermented past the normal 7-14 days it can become overly acidic and not suitable for normal consumption.  At  this point it can be used as a substitute for apple cider vinegar.

If you want to replace apple cider vinegar with kombucha then you can leave your kombucha to ferment for a month.  After thirty days the yeast and acetic acid bacteria in the culture will have converted most of the sugar in the kombucha into vinegar and can now be used as a replacement for vinegar in many recipes.  Here are a few options:

Salad Dressing

This simple salad dressing can be made with kombucha rather than apple cider vinegar with the exclusion of the sweetener. 

ingredients: 

• ½ cup Kombucha
• ¼ cup Olive oil
• Salt and pepper to taste
• Honey (optional)

1. Put all the ingredients into a small bowl and whisk until emulsified together.  
2. Taste and adjust for flavor.
3. Pour into a bottle or over the salad

This makes a nice dressing for those who don’t like an overly acidic dressing. 

Morning tonic

Apple cider vinegar is often used as a morning tonic diluted with water or some type of juice.  This helps to lower the vinegar concentration and adds flavor while still getting the benefits of the apple cider vinegar.

Kombucha can be consumed in the morning just like apple cider vinegar without having to dilute it as it is not highly acidic.  Instead of second fermenting your kombucha which carbonates and flavors it, just leave some in a jar and place it in the fridge.  In the morning pour yourself a little and drink it normally.

By storing it in the fridge the fermentation will slow down and maintain the kombucha at a lower acid level for a longer time.  

Why does Kombucha taste like apple cider vinegar?

Kombucha does have some of the same flavors which are found in apple cider vinegar.  The tangy flavor, fruity aroma and similar color of the two liquids help to connect the flavor of apple cider vinegar with kombucha in our brains.

Kombucha and apple cider vinegar contain many of the same organic acids and aromatic compounds made by the yeasts and acetic acid bacteria which ferment these two liquids. Flavors like acetic and citric acid are present in both giving them similar taste and aroma.

Organic compounds found in apple cider vinegar and kombucha

Yeasts found in apple cider vinegar and kombucha fermentation

The short fermentation time for kombucha helps kombucha to provide a variety of live bacterial cultures.  Some of these are considered probiotic but in reality they rarely take up residence in the gut.  This does not reduce the value of kombucha as the transient bacterial cultures have beneficial effects on the gut .

Apple cider vinegar has a long fermentation time which produces a vinegar with little or no live bacterial cultures.  This is because as the vinegar is aged the bacteria consumes the sugar in the liquid producing acetic acid.  As the food source diminishes so does the population of the bacteria.

Can kombucha and apple cider vinegar be consumed the same day?

Apple cider vinegar and kombucha are both high in acetic acid due to the aerobic fermentation using acetic acid bacteria that provides many of the same organic acids (with some variation).  

There are no chemical reactions which occur between apple cider vinegar and kombucha which affect human physiology.  This means that they do not interact together to produce toxic levels of any compound and can be consumed separately or together in the same day.

Acetic acid, the most prevalent organic compound in apple cider vinegar and kombucha, has a low toxicity.  You would have to consume vast amounts of both apple cider vinegar and kombucha to have any toxic effects from either one of them.  

Since apple cider vinegar and kombucha  don’t have any negative interactions with one another, you could have as much as you wish without experiencing any negative effects.

Mason jars are everywhere.  They can be found in thrift stores, hardware stores, grocery stores and online.  With their prevalence they have been used for a variety of things which they were not meant to be used for, such as fermentation.  

Mason jars are ideal for making small batches of kombucha.  The thick glass sides make them robust and non-reactive to its contents, are easily cleaned and come in a variety of sizes.  They do not perform well for second fermentation as the seals are not designed to hold pressure.

Kombucha can be made in a variety of containers like plastic food grade containers, ceramic fermentation crocks and stainless steel fermentation vessels but the best choice is a glass container designed to preserve food.  Enter the mason jar.

How to use mason jars for kombucha

Mason jars are prevalent today, they can be found everywhere from the grocery store to thrift stores.  The most common sizes are the quart jar and the liter jar but they also come in two liter and gallon sizes.

Use as your primary fermentation vessel

Mason jars are perfect for using as your primary fermentation vessel if you are only making kombucha for yourself.  The larger half gallon and gallon sizes are harder to find but once you have them will last a long time if they are taken care of.  

They come with graduated markings on their sides to help in measuring out the ingredients and are designed to hold hot liquids unlike most drink dispenser glass containers which may have thin glass on the sides which can break easily.

Test new kombucha recipes

The smaller sizes are great for testing new recipes as the small amount of kombucha needed to start one of these jars is small and you will only need a little SCOBY to introduce enough gluconobacter bacteria to promote SCOBY growth.  This makes it a low risk venture to try different types of tea, steeping times, types of sugar and fermentation times.   

Transport kombucha starter

Quart sized jars make great containers to pack and transport a kombucha starter.  You can easily put a SCOBY and some starter kombucha in one of these jars and take it with you on longer trips when you don’t want to be without it or for passing a starter on to someone else.

Age some kombucha to vinegar

Once you have been making kombucha for a while you will experience a time when a batch gets left a little too long or the temperature was a little hotter than normal and the batch became too sour to drink enjoyably.  All is not lost!  Pour the sour kombucha into mason jars, add a little more sugar and age it to vinegar.

Kombucha is a fermentation which includes all three of the most prevalent fermentation microorganisms: Acetic acid bacteria, lactic acid bacteria and yeast species.  This makes for a very interesting full bodied vinegar which can be used for a variety of purposes like salad dressings, marinades and sauces.

Since the amount of sugar used to make drinkable kombucha is insufficient to produce enough acid for a good vinegar you should add more sugar for the culture to convert into acetic and lactic acid.  

Choose the right size of mason jar for your needs

Mason jars come in tiny 4 oz jelly jars all the way up to one gallon containers.  To determine the ideal size you will have to do some math.  

1. Determine how many bottles of kombucha you currently consume on a daily basis
2. Multiply the volume of bottle by seven
3. If you second ferment your kombucha, subtract the amount of volume you add for your flavoring method.
4. Add in the volume you need from reserved kombucha starter (about 10%)
5. Add in a little for the SCOBY volume

You now have the minimum sized jar you will need to make a weekly amount of kombucha.  

The most common are the quart size jars which are a little small for most avid kombucha drinkers.  The four quart or liter jars provide enough kombucha for most people’s weekly kombucha habit..

Cleaning mason jars for kombucha fermentation

The kombucha fermentation container needs to be clean before you start your first batch of kombucha.  Wash it by hand with soap and hot water.  Scrub any food residue from the inside and outside of the jar.  If there is any hard water buildup remove them by soaking in white vinegar.  Rinse thoroughly to remove any soap residue and let air dry.  

If the jar is new you can run it through the dishwasher to remove any manufacturing residue.

Do not worry about sanitation as it is not realistic to achieve in the home kitchen and the kombucha culture if taken care of properly is strong enough to resist any pathogenic or spoilage microorganisms if your kitchen is clean.

Benefits of mason jars for kombucha fermentation

Designed for repetitive use

We are inundated with one time use of manufactured products and packaging.  We purchase coffee, bottled water and grocery items in containers which are pitched after one time use.  Even glass bottles which most kombucha is sold in are not recycled but crushed to form a covering for landfills to keep the light waste particles down.

Mason jars on the other hand are designed for reuse.  They are strong enough to withstand abuse, do not break down in the sun and do not leach chemicals into the food we store in them. 

Can hold hot liquids

Glass containers which are not meant to hold hot liquids are prone to cracking when hot liquids are put in them .  This is because their sides are not uniform and or have thin glass in places.  This makes them susceptible to cracking when heated quickly (like when hot liquids are poured into them).

Mason jars are designed for this exact purpose so you can make the tea for your kombucha in the same jar as you are going to use to ferment it.  Simply boil the water, pour it over the tea bags or through a tea strainer and steep it as long as you like.  Once the tea is strong enough remove the tea bags or strainer add sugar and let cool before adding the SCOBY and reserved kombucha.

Are easy to clean

Mason jars come in two mouth sizes: large and small but both sizes are large enough to easily access the inside of the jar to clean.  The glass is smooth and does not absorb its contents even if it has been left for years.  

For easy cleaning they can be placed in the dishwasher or washed in the sink with mild soap and water.  For deep cleaning where food particles are stuck to the sides they can be soaked in hot water and soap or washed with an abrasive scrubby without worry of scratching the surface.

Do not use metal scouring pads as they can leave scratches instead use a bamboo handled bristle brush (biodegradable)

Drawbacks of using mason jars for making kombucha soda

Although mason jars are great for the primary fermentation of kombucha the secondary fermentation process has some inherent characteristics which make mason jars a poor choice.  

Mason jars are not designed to hold pressure and will produce flat kombucha soda at best or at worst may explode, which can be dangerous and messy.  The acidic nature of the liquid can rust the lids and rings, tainting the flavor of the kombucha making it undrinkable.

Mason jars are not designed to hold pressure

Mason jars are great primary fermentation vessels but make poor secondary containers as they are not meant for holding pressure.

The standard sealer lid is designed to hold pressurized air out of the jar not in the jar.  The rings which hold them on are only necessary for a short while while the contents of the jar cool down.  Once the air in the jar has cooled and the pressure dropped the vacuum produced keeps the jar sealed.

Second fermentation of kombucha produces carbon dioxide which pressurizes the jar from the inside.  Two things can happen in this situation:

The jar could burst

If the ring on the jar is tight enough it can actually seal the pressure into the jar but mason jars are not meant to hold pressure.  This can cause explosive results which can be dangerous and messy.

The gas could escape

This is the more likely event.  The carbon dioxide gas which carbonates the kombucha will escape leaving your kombucha only lightly carbonated.  This is disappointing as most people like the carbonation level to be similar to that of soda pop.

If you are going to make kombucha soda get some swing top bottles which are made to hold pressure.  They can be purchased at beer making stores online at Amazon.  Be careful to get bottles meant for fermentation as there are swing top bottles which are decorative or designed to hold hot sauce or other non-carbonated liquids.

Another option is to save swing top bottles from other carbonated beverages.  They are getting more and more available.

The sealers may rust

The sealers on mason jars are thin metal with a thinner plastic coating on them.  They are meant to be thrown away after one use.  The volatile components of the kombucha can evaporate into the headspace of the jar and through the seal.  The edge of the sealer tends to start to oxidize (rust) as the acidic volatile components are released into the air.

Not only does this destroy the sealer but it also can contaminate the kombucha giving it a metal flavor which is not really pleasant.   

Kombucha has been made at home all over the world with many different variations from the type of tea to the method of sweetener and yes how long to steep the tea prior to making the kombucha.  Most of this stems from personal taste as well as beliefs about the health benefits of different steeping times.

Tea will release its flavor compounds when steeped for 2-5 minutes but to benefit from the tannins, steeping time varies between bagged and whole leaf tea. The high surface area of bagged tea releases its tannins after five minutes whereas loose tea can take up to an hour.

There is a big difference between bagged and loose leaf tea even when it comes to making kombucha.  The flavor differences between bagged tea and loose leaf tea is considerable. Since the first aromatic compounds found in all types of tea lose their flavor quickly during fermentation the important compounds are those which are less volatile.  It is these compounds which make up the complex flavors found in kombucha. 

There are three main compound families found in tea leaves which are released when they are added to hot water: volatile aromatic compounds, caffeine and tannins.  Each takes different amounts of time to be released into the hot water and has different effects. These three make up a component of the flavor of kombucha. For a better understanding of where the flavor of kombucha comes from and how you can alter it to suit your needs read this article here.

Or if you want an easy going method for making kombucha without a lot of strict measurements and instructions (after all it really isn’t that hard!) follow this link for my recipe and method.

Steeping time for bagged tea for making kombucha

Bagged tea is often made from finings from the manufacturing process.  The fininges are the broken bits of leaves, stems and discolored leaves which do not make the grade for loose leaf tea.  This produces inferior flavor from most loose leaf tea and shortens the brewing time due to the large surface area exposed to the hot water.

Steeping time for kombucha made from bagged tea ranges from 2 – 5 minutes depending on whether you are interested simply in the flavor or the health benefits from the tannins.  The shorter the steeping time the fewer tannins in the kombucha, lowering its antioxidant properties. 

Once you get past five minutes the compounds found in the leaves and water will have reached equilibrium (the concentration of each compound will be the same inside the leaf as outside in the water).  This means that after five minutes there will be no perceptible change in the flavor of the tea due to the less volatile components like caffeine and tannins.  The aromatic components react quickly with the oxygen in the water and degrade quickly.

Aromatic compounds 

The aromatic compounds found in tea leaves are more volatile and are the first to be released into the water.  This is why the smell of a freshly poured pot of tea is so great.  The compounds are easily released into the air with the steam which comes off the water providing us with this effect.  

Being the most volatile, they are the most short-lived flavor elements of tea.  During the long fermentation time of kombucha these compounds are mostly lost due to oxygenation.

Caffeine

Caffeine is the next compound to be released into the water.  In bagged tea which are mostly small broken particles of tea leaves and stems which do not make the grade for loose leaf tea the surface area of the contact with the water is high.  This leads to faster and more caffeine being released into the water.  Bagged tea takes 1-2 minutes to reach equilibrium (where there is as much caffeine in the water as in the leaves) at which point the level of caffeine in the tea remains constant.

Tannins

Tannins take the longest to reach equilibrium.  They are what adds most of the color to tea.  They can be quite bitter and astringent giving the tea a puckering effect when your tea is steeped longer.  It is the tannins in the tea which give tea its healthy reputation.  Tannins are known for a variety of health benefits which is, presumably, one of the reasons why people drink kombucha.

Just like caffeine tannins in bagged tea are released quickly into the water due to the high surface area contact with the hot water.  The tannins will reach equilibrium after five minutes of steeping, providing the most benefit of tannins in your kombucha.  After five minutes the level will not increase.  

It is important to note that not all types of tea contain the same amount of tannins.  Teas which are highly oxidized like black tea and oolong tea contain more tannins than either green or white.  This is because during the processing stages of black and oolong tea they are exposed to both heat and oxygen which oxygenates the leaves.  

Steeping time

If you are more interested in the flavor components of kombucha then the health benefits then steep your bagged tea for no longer than two minutes.  This will give the aromatic compounds and the caffeine enough time to go into solution into the water.

If you are interested in the tannins found in the tea, steeping time of five minutes is necessary to extract the most benefits.  After five minutes all the compounds in the tea will have reached equilibrium and some of the aromatic compounds will have dissipated into the air or will have been oxidized.  Steeping for a longer period will not affect the levels of caffeine or tannins.

Steeping time for loose leaf tea for making kombucha

Steeping time for kombucha made from loose leaf tea ranges from 2-60 minutes depending on whether you are interested simply in the flavor or the health benefits from the tannins.  Tannins in loose leaf tea may take up to 60 minutes to reach equilibrium as the leaf has a small surface area.

Aromatic compounds

The aromatic compounds in loose leaf tea reach equilibrium in 2-3 minutes depending on the type of tea, water temperature and water hardness.  Just like bagged tea the aromatic compounds are very volatile and do not last long in the tea.  Rather they either escape with the steam or they are oxidized and mellow into the other flavors found in the tea leaves.

This means that the steeping time for kombucha which captures the flavors of a fresh cup of tea is non-existent.  Kombucha is fermented for a minimum of 5 days in most cases and up to 60 days.  Since after one day the aromatic compounds are dissipated into the air or have oxidized they will not be discernible in the final kombucha.

Caffeine

Caffeine in unbroken tea leaves is slower to be released into the water than the small particles which make up most tea bags.  It can take 2-5 minutes for the caffeine to reach equilibrium depending on the water temperature and the type of tea (black, green, oolong, white).  

Tannins

The slowest of all compounds found in tea leaves to reach equilibrium.  It can take up to 60 minutes for this to happen.  Which means that as the tea steeps in hot water the tea will become darker and more bitter as more of the tannins  enter the water.

This means that the amount of tannins in the tea for your kombucha can be regulated and fine tuned to provide the best taste and health effects for your tastes.  Once the tea has steeped past 5 minutes no more caffeine or flavor compounds will be present but the tannins will continue to slowly increase.

Steeping time

Loose leaf tea can produce the best cup of tea over bagged tea bar none.  It can be made just like you like it steeped just the right amount of time to get the flavor and aroma you want in a hot cup of tea.  When it comes to kombucha the steeping time does not just vary depending on the flavor you are after but also the health benefits, flavor pairing during second fermentation and how you sweeten it.

Tea lovers have the most control over the components found in the loose leaf tea.  This is due to the slower rate of osmosis from the whole leaves.  Since the surface area of the whole leaves is drastically smaller than that of bagged tea the tannins take much longer to fully reach equilibrium (where the same concentration is in the water as in the leaves).  

The effect of heat on steeping time for making kombucha

Heat greatly affects the speed at which the various components of the tea leaves leach out into the water used for steeping.  The hotter the water the faster the tea will reach equilibrium but the components found in the tea are also affected by the type of tea used.  Black tea and green tea although they come from the same plant the components produced by processing are very different.

This is why the steeping temperatures of tea vary depending on the type of tea.  Black tea has less bitter astringent components in the leaves because during the processing process the leaves are fermented which breaks down some of these compounds.  Green tea is not fermented and retains most of the bitter and astringent compounds.

The result is that black tea will produce a mellower cup of tea than green tea made with the same temperature of water and as a result for tea drinkers green tea is usually made with cooler water so the flavor does not get too bitter.

When making tea the temperature of the water should be matched to the type of tea, length of steeping time and personal taste.  All tea comes from the same plant; the difference is the method they are harvested, processed, and stored.  It is these factors which produce the variation in flavor and health benefits.

Kombucha, on the other hand, benefits from the bitter astringent compounds found in the tea.  It is these compounds which provide some of the health benefits in the finished drink as well as providing a bolder flavor which will mellow during fermentation.