A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.

Known to many for my incredible ability to organize, I tackle gardening and life with equal verve.  Obsessive, is that a bad thing?

Red Wine or Beer Malt Vinegar Recipe

By Tammy Kimbler


1 750ml bottle red wine or

2 12oz bottles of 7.5+ high alcohol beer

3/4 c raw apple cider vinegar (like Braggs), or a 1/2 c home brewed vinegar and a Mother.


Pour the wine or beer into a glass or plastic container with a wide mouth to allow plenty of air circulation.  Stir in the raw apple cider vinegar.  Cover the container with cheese cloth and leave it out on the counter for 2-4 weeks.  In a week or two you should begin to see a thin film form on the top of the liquid.  Begin tasting your vinegar.  Once it reaches your desired level of sourness, it’s ready to use.  Store the vinegar in warm, dark place.  It may be transferred to a glass bottle, but I recommend keeping the top covered with cheese cloth.   I actually pour mine right through the cheese cloth to filter out the Mother.  When you’re ready to make a new batch, use the Mother and it should go a bit faster.  You may want to steer clear of overly hoppy beers, as they become bitter vinegar.

Kombucha from a Vinegar Mother Recipe

By Tammy Kimbler


2 c water

1 tsp loose tea or 1 tea bag

2 tbs sugar

3” round piece of vinegar Mother

1/4 c raw vinegar (like Braggs or home brewed)


Because you are converting a vinegar Mother to a kombucha Mother, you need to grow it slowly in a small batch first so you don’t kill the vinegar Mother, and so that the new bacteria and yeast colony can adjust to the new food source.

Bring the water to a boil.  Remove from heat, add the sugar and tea, and let brew off the heat for 10 minutes.  Strain tea in to a wide, shallow glass container and let cool to room temp.  Add the vinegar and vinegar Mother.  Cover the container with cheese cloth and store in a warm spot.  The new kombuch Mother skin should start to form in about a week.  After a couple weeks the Mother should have thickened considerably (1/4 inch), and the kombucha shoudl taste sour.  Now you can make the next larger batch of kombucha and grow a Mother that will sustain multiple batches.

Repeat the kombucha recipe, but this time add the entire starter batch of kombucha with it’s Mothers (there should be two now, the original vinegar and new kombucha). Cover the container with cheese cloth and store in a warm spot.  When the kombucha tastes sour, strain the kombucha, reserving the Mothers and at least 1/2 cup of kombucha for your next batch. Double the above recipe, add the 1/2 cup mature kombucha and a Mother for a quart batch.  Your kombucha Mothers will begin multiplying.  Keep them together, or start multiple batches.  Or give them to friends! 

The strained kombucha can now be consumed as is, or can be poured into a 750ml screw top soda bottle or bail top bottle to be carbonated.  To carbonate the kombucha, add 1 tsp of sugar to the bottle before adding the kombucha.  Seal and allow to sit 1-2 weeks.  Chill before consuming.