Once you start making kombucha, you’ll find yourself with more than you need. Or it goes too long and turns to vinegar. What can you do besides throw the excess away?
10 Alternative Uses for Kombucha
FOOD
I find that I can easily substitute kombucha for whey in virtually any fermented food recipe.
1. Sourdough starter
Kombucha quickly and efficiently turns flour into a nice sourdough starter. I use quinoa flour and sprouted rice flour for my starter but other flours may be used depending on dietary needs and preferences. See DIY Sourdough Starter.
2. Mustard
Pour kombucha over a half jar of mustard seeds. (Yellow seeds are less bitter than brown.) Cover the seeds and leave at room temperature away from direct sunlight for 1-4 weeks. Continue to add kombucha to keep the seeds covered in liquid. Blend to desired consistency.
3. Homemade Jello
Combine 2 cups of kombucha with 2-3 tablespoons gelatin. Add sweetener if desired. I use stevia or non-GMO xylitol. Whisk over low heat to dissolve gelatin thoroughly. Refrigerate. You can add fruit juice if desired, or perhaps coconut water. Looking for high quality gelatin? Two options include Great Lakes and Vital Proteins.
4. Salad Dressing
Substitute sour kombucha for the vinegar in your favorite salad dressing recipe. The rule of thumb for salad dressing is 3 parts oil to 1 part vinegar. Add any spices/herbs you like, shake and enjoy. Store your salad dressing in the fridge to avoid further fermentation and formation of SCOBYs. (No sweat if they form – you can always strain them out.)
5. Ketchup
Combine tomato paste with desired spices and herbs and allow to sit at room temperature for 2 days. I keep the jar covered lightly. I combine 2 jars with 1/2 cup kombucha and throw in some sea salt, cinnamon, cloves and a bit of cayenne pepper. Add a bit of raw honey if desired.
PERSONAL CARE
Our skin and hair is naturally acidic, which makes kombucha an excellent companion when it comes to natural personal care.
6.. Skin Toner
Dilute the kombucha with equal part filtered water or a floral hydrosol. I use rose hydrosol which creates a lovely aroma. The toner stores nicely at room temperature for a week or more. You may see small SCOBYs form which can easily be strained. For extended shelf life, store in the fridge.
7. Bath soak 
Pour 1-2 cups of sour kombucha into bathwater and watch the healing acids restore vibrancy to fatigued skin. Add magnesium chloride flakes or Epsom salts for further effect. (See The Health Benefits of Transdermal Magnesium.)
8.. Hair rinse
Sour kombucha makes an ideal rinsing agent. Since most shampoos are alkaline, an acidic rinse like strong kombucha will do wonders to bring shine and softness back to your hair. Apply and massage into scalp with fingers or comb. Rinse as usual or allow to remain in your hair!
CLEANING
9. Spray Cleaner
You can substitute super-sour kombucha for vinegar in any cleaning formula. The catch is that the kombucha must be super-strong and taste like vinegar. The other catch is to dilute the kombucha with water and/or vinegar. SCOBYs can form and clog the spray bottle. These are harmless and can be strained but SCOBYs don’t seem to form when the kombucha is diluted. I use equal parts vinegar, kombucha and water. Add some lemon essential oil for a nice aromatic boost.
10. Laundry rinse aid
White vinegar makes an excellent rinse agent and I’ve found the super strong kombucha does the same. Add 1/2 cup to any load to help with softening and odor. It works especially well with towels. I’ve noticed no staining, only brighter clothes.
What about those quickly multiplying SCOBYs?
No need to toss them. You can dehydrate them after marinating in fruit juice for an easy snack or try any of the following:
Pet treats
Our beloved Tebow loves SCOBYs whether dehydrated or raw!
Face mask
Believe it or not, you can apply the SCOBY directly to your face!
Wound healer
I make my own band-aids with dried SCOBYs. See Incredible Edible Band-Aids.
Wondering how to begin making kombucha? See the previous post How to Make Kombucha. If you don’t have a starter kit, you can even grow a SCOBY! (See How to Grow Your Own SCOBY.)
Do you brew kombucha? What do you do with the extra?
Related Posts
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Kombucha is a healthy probiotic beverage that is both refreshing and easy to make! Kombucha is a fermented, probiotic, naturally carbonated tea, combining sweetened tea with a “mushroom” consisting of active cultures of yeast and bacteria. This mushroom is better known as a SCOBY or Symbiotic Colony of Bacteria and… - 46
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I just learned how to make kombucha on 10/15 and my first batch was *almost* too sour. This is such a resourceful list of other things you can do with it! Thanks! Pinned and shared. =)
So glad to hear, Jessica. It’s easy for it to go sour – I love that feeling of having options.
i had too stop making it because all my batch’s were all very sour,and i didn’t know why is was turning bad
Hello, mine were getting sour too not sure why, but now I start tasting when the scoby has formed around the 4th day until it has the desired flavour, some batches go for 7 days others just 5 days on average before they are ready, however I have also batches that needed 14 days. I live in a hot climate around 86-90F, also I try to rotate my scobys to keep them healthy.
Thanks for sharing your experience!
Thats a great list!
Other question though, what do you call your labels and where can I get them?
April,
I have a chalkboard glass jar where you can write in chalk on the label. In this case I just added the text with graphics since you wouldn’t be able to read my writing. 🙂
This article comes just in time. I have a CB, that has been neglected for quite awhile, and needs to be restarted, so i’ll have to try out the the bath soak.
It should work great, Lori. I’m glad you stopped by!
Andrea; I enjoy listening to Chris Fabry on KMBI Spokane WA. (We live in the Easterrn Wa irrigated desert area, where many of the French fries you may have eaten in the past are produced) and enjoy when you are also on from time to time.
Started brewing Kombucha this past Dec. Can you tell me or direct me to information that describes the nutritional/medicinal, etc. benefits of Kombucha.
Just wondering if some are quantified or if it is more of a health/neutral and enjoyable beverage.
Thanks, Roger
Nice to hear from you, Roger. My preferred fermented foods are sauerkraut and natto. Kombucha needs to be made just right in my mind to truly benefit the body. I think everyone is different as to whether or not kombucha is a benefit. I really do like this article. See what you think.
http://www.myhealthwire.com/news/diet-nutrition/659
I’m so glad to have found this! I can’t seem to drink it up fast enough! Love the idea of using it as a cleaner. I make all my cleaners and love to use vinegar for an all purpose cleaner. I go through vinegar crazy fast! When I’m out of vinegar I can just use up some of the sour kombucha that I’ve probably got on my counter or in the fridge. Haha!
Exactly! I’m glad you’re as excited as I am about this. 🙂 Nice to hear from you, Lydia.
This post is brilliant! I am pinning and sharing.
Thank you, Anna!
I love using my booch to make homemade mayo and dressing…yum! I plan to use it to make a batch of Master Tonic as well. Thanks for the other ideas!
Hi Andrea,
Thanks for the many ways Kombucha can be used! My SCOBY needed separated so I stored the new SCOBY until ready to start a 2nd batch now have two batches in the making). When the 2nd batch was started I just couldn’t pour out the kombucha from the storage jar so I saved it to try on my hair. I’ve used three times and I couldn’t believe how natural my hair felt this morning as I was brushing. It actually felt like real hair. I had noticed in passing the mirror in the bathroom yesterday that my hair seemed to have some shine, I had to step back and take a longer look because it has been quite sometime that I haven’t seen any shine. Due to some challenging health issues for the last two years my hair has been like straw and my skin awful. As for kombucha, I found GT’s in our local Kroger earlier this year before reading your blog about how to start a SCOBY. I chose GT’s because in reading the labels I noticed it had less grams of sugar than the other brands on the shelf. I just bought one bottle than later a few more. I noticed my digestive tract seemed to feel better. As time went by I found myself drinking one every day or so, it was like my body needed it. It was getting costly but I seem to be feeling better. Due to the cost and reading your blogs I decided to try making it in lieu of purchasing. I just completed the 3rd batch. It’s the best yet; flavored with concord grape juice; I was delighted to see bubbles in the glass as I poured it over ice. Between kombucha, beet kvass, Living Clay drink, fermented turmeric drink, fermented lemonade and changing soaps, shampoo, etc. the severe eczema on my hands and arms is gone. The prescription medication from the doctor didn’t diminish the eczema at all. I continue working toward better health. The name of your blog is so true, “It Takes Time”. As always thank you for sharing your family’s journey for healing and better health!
Thank you for taking the time to share this, Shirley! The concord grape sounds delicious and that’s such a great sign when it’s bubbling! So great to hear of your progress – and I so appreciate that you understand why I named the blog It Takes Time. You’re an inspiration. I hope others read your comments and feel encouraged.
Hello. I was curious how many times to use the SCOBY on your face?
That’s a great question! If you keep a container for skin SCOBY, you could conceivably rinse it and put it back into some kombucha and keep it going. I’ve had no trouble rinsing mine. But you can also consider just using it once.
I have been making Kombucha for 9 months now, and just love the process of making it. I would have to admit to being quite addicted to making it!
Occasionally I get the timing completely wrong and it ends up over fermenting and Kombucha vinegar is the result. I too never throw it out, because I use it in place of vinegar, in any recipe I’m making. This means there is often a large amount of vinegar Kombucha waiting to be used, which is stored in the fridge.
Something surprising happened recently, am wondering if you have had a similar experience.
I brought out a three month old vinegar ‘K’ recently, and found that it had’ matured’ with a slightly floral aroma, the strong vinegar solution had been transformed, into a much less acidic liquid, the flavour was much more subtle and as well as taking on a floral aroma, it also had carbonated slightly while residing in the fridge.
Have you had that same experience?.
On reflection, it was probably made with a base of green tea, which could account for the flavour.
Never expected this transformation while in the fridge!
Always thought the fridge temperature would stop any further fermenting.
Would love to hear your thoughts.
I have to say would liken it to a wine, in the way it changed its character.
A beautiful liquid……the wine equivalent of Kombucha…..ah maybe not quite!
That is intriguing Jocelyn! I have no idea why this would change like this. I do know that the refrigeration slows down the process but not to a complete halt. My guess is that in three months time something microbial happened. Certainly seems safe to consume and sounds like you are! Thanks for sharing.
Beware giving pets SCOBY treats – they can be high in caffeine and I’ve heard online of someone’s pet actually dying from too much caffeine from eating the scoby.
Makes sense. Once in awhile seems best.
Great ideas, thank you!
Can humans eat the dehydrated Scoby as well, or only pets?
Absolutely! There are recipes for fruit SCOBY jerky online 🙂
What an awesome and fun site!!
This was a great read!
Much love from my SCOBYs to yours!! ??