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PAULDODO's Photo PAULDODO Posts: 1,000
8/15/13 12:29 P

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Rosemary- I'd considered Lavender, but left it as herb scent tends to stick longer than vinegar! I may add some as I have it in my little kitchen garden on the window sill.

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ANTHEAMS's Photo ANTHEAMS Posts: 576
8/14/13 2:39 P

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And Paul when my hair was brown - sadly no longer! - I used to use vinegar with rosemary as a rinse. The rosemary is also vv good for conditioning. you need to boil it in a bit of vinegar and then mix with raw Kombucha vinegar I suppose. I fear that now it might just make my hair look as though I was such a heavy smoker that the nicotine had stained my hair..

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ANTHEAMS's Photo ANTHEAMS Posts: 576
8/14/13 2:37 P

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Thanks for this and I shall get some ph test strips. Does anyone know what ph normal vinegar is?. I have test strips for the Kombucha itself but those only go down to 2.5 which is practically drinkable Kombucha.
Re salt; I am trying to cut down the salt I eat so would rather not add much more but the chutneys have quite a bit of sugar in them so that should also help with the preserving.

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BILBY4's Photo BILBY4 SparkPoints: (45,815)
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8/13/13 7:30 P

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Living up to 'kombucha kurious' Paul!

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PAULDODO's Photo PAULDODO Posts: 1,000
8/13/13 7:14 P

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PH test strips for me.

Just to add that I recently started to use KV as conditioner for my hair- dilute 1:3 with water and spray over hair- it definitely helps untangle and smooth.

Just have to remember to remove the little jelly scoby before spraying, or it blocks the pipe! And no, it doesn't make your hair smell of vinegar.

Just a thought. I know there are many uses for KV.

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BILBY4's Photo BILBY4 SparkPoints: (45,815)
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8/11/13 8:21 P

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I'd probably just taste it and compare.
Other solutions:
- pH test strip
- mix half and half kombucha vinegar with normal vinegar to do your pickling. Surely the necessary acidity won't be too far off
- add some salt to the kombucha vinegar to aid the pickling process

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ANTHEAMS's Photo ANTHEAMS Posts: 576
8/11/13 6:40 P

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I have been away quite a bit recently and decided to let my continuous ferment Kombucha turn to vinegar. Does anybody know how to test the acidity of the vinegar? I want to know if it is strong enough to preserve vegetables.


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