I like to make a mustard out of my kombucha that is a little more sour than I like to drink. I don't know if you would consider that vinegar, but should be close. I take a cup of my old kombucha and keep the mother in it and ferment it a few more weeks. Then I take a little container of mustard seeds and soak in the kombucha minus scoby for another ten days. After the seeds have soaks and are tender I pulse them in a blender with some sea salt and some turmeric for color. I added garlic and some itallian seasonings to mine. I base mine off of the recipe at http://www.culturesforhealth.com/kombucha- mustard-recipe It is the best mustard I have ever had.
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