This Water kefir vinegar recipe is a great way to use up your excess water kefir or to salvage a batch that has over-fermented.
Water kefir does not spoil or go bad, as long as it is sealed and free of contaminants. The live cultures will continue to consume the sugars and produce more acetic acid, which will preserve the liquid and prevent harmful bacteria from growing. The longer you leave the water kefir, the more vinegar-like it will become. The yeast in the water kefir will also produce some alcohol, which will be converted into acetic acid by the bacteria over time.
The Water kefir vinegar is easy to make by simply keeping your first ferment brewing longer. This typically takes 5-10 days.
Follow your first ferment process and remove the grains after 48 hours, but leave the brew on the counter for 5 days. Taste the ferment, you will know when it has turned to vinegar when the water kefir tastes quite sour. When it suits your taste, pour the liquid into a separate jar and keep the water kefir vinegar in the refrigerator. The vinegar is full of live probiotics, vitamins and minerals.
Water kefir doesn’t go bad. If it is in a sealed bottle with no chance of cross contamination, the live cultures will slowly continue to eat up the sugars in the drink and eventually the drink will turn to vinegar. The yeast in the fermentation process produces alcohol, and when the ferment is left for a longer amount of time the bacteria is able to consume the alcohol and turn it into acetic acid.
The water kefir vinegar recipe has many health benefits, such as improving digestion, blood sugar levels, and weight loss. It is also rich in probiotics, which are beneficial bacteria that can boost your gut health and immunity.