- 500ml Kombucha Vinegar
- 100g Caster sugar or sweetener (honey/maple/stevia)
- 7g Agar Agar
Kombucha Vinegar Gel
Ingredients
Method
Take 200ml KV and combine with the 100g sweetener and agar, whisk whilst cold.
Bring to the boil continually whisking to activate the agent.
Allow to cool slightly and add the remaining 300g raw vinegar.
Pour into a tray and allow to cool and set.
Once set, blitz in a robot cook without heat until a gel is achieved.
Pass and vac on full to remove any air bubbles.
One Community. One Purpose. Powered by You.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
