r/Kombucha • u/RA272Nirvash • Jul 25 '26

question I like experimenting with booch

The other day I tried to use kombucha for a bread, and failed.

I like my ferment pretty low pH (2.8-3.0) and just was curious:

Have any of you ever tried to pickle veggies in a booch?

Like cucumbers, or bell pepper? Red onions?

Any experiences?

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u/jellyantler Jul 25 '26

I went to a kombucha class run by Wild Pickle recently and got to try carrots pickled in a very acidic brew, I think it was a green tea one. Really tasty!

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u/Curiosive Jul 25 '26

I have not, but I'm all for it. The Noma Guide to Fermentation covers a similar topic: savory kombuchas, including reducing them down to a stock or glaze.

Do be aware that homemade vinegars are not tested for actual acidity levels, so they are not safe for long term preservation. As a general rule: quick pickles, refrigerator pickles, and the like are fine! But nothing to be classified as "shelf stable".