Home Brewed Fruit Vinegar
I've started making home brewed fruit vinegar as we have a lot of fruit, more than I can keep up with for the harvesting and eating, or canning, and brewing vinegar is a way of making a safe,
healthy, gut flora enriching and incredibly delicious food product from green, ripe and rotten, even worm infested fruit. Nothing goes to waste.
There are many fruit I have tried, guavas, pineapple, Numnums (local African plum Carissa macrocarpa), and now lemon and pineapple. The local wild plum Harpephyllum caffrum has produced the most fruity, sweet smelling ferment thus far. It happened while I was fermenting the fruit for seed harvesting ! I am sure they would make a delicious vinegar. Home brewed vinegars are
one of the safest ways to brew cultures for increasing the diversity of your gut flora. Making kimchi and sauerkraut require special temperature controls, and making yoghurt and cheeses, special cultures. Fermentation and vinegar formation occurs far more naturally, although experts will also use specific cultures, I think the wild yeasts and acidifying bacteria are most welcome, as they represent diversity. Making vinegar also avoids the use of lactose, the sugar found in milk, to which many people show intolerances, such as allergies.
Preparation time: 1 Hour
---------
Cooking time: 0
---------
Resting time: 2 to 3 month
----------
Total time needed: 2 to 3 month
----------
Grade of Difficulty: easy
Ingredients
for
Home brewed fruit vinegar
- 1 kilogram of fruit (unripe, ripe and rotten are all OK)
- 1-4 tablespoons sugar, depending on ripeness and natural state of fermentation of the fruit, more for green fruit, less for those already fermenting
- Water
Directions
- Wash fruit
- Bruise or cut the fruit unless already very soft and broken, or mash them in a blender if you do not want to sow the seeds that fall to the bottom
- Place in a mason jar and top up with water
- Add sugar and stir
- Put the mason jar in a cool dark place where overflow will not damage anything
- leave to ferment for several weeks, watching regularly
- It will begin to smell like a lovely fruity wine, depending on the fruit
- A foamy head will appear which can overflow out of the jar
- Regularly tamp down the head with a fork so that it mixes back into the liquid
- When it has stopped foaming up and appears to have clarified a little, strain through cheesecloth into another mason jar
- Store the mason jar in the same place
- Strain again after a month
- Store again
- After another month, bottle the home brewed fruit vinegar
You can use it now or later
Healthy Food and Cooking Recipes
Make your own Fruit Vinegar at home
Share your favorite recipes with the world!
Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.
Search
Recent Articles
-
beef broth
Apr 23, 18 10:52 AM
This clear beef broth recipe is a typical German dish that is served either as a starter or even a main course at festive occasions.
-
Cape carolina reaper curry
Apr 20, 18 11:53 AM
This Cape carolina reaper curry is part of my series of dishes I am cooking with this super hot chili.
-
Carolina reaper chicken curry
Apr 18, 18 06:34 AM
My carolina reaper chicken curry was extremely yummy and of course quite hot. This is not surprising with the Carolina Reaper chili being regarded until recently as the hottest chili in the world.
Top 10 Recipes of September 2017
New! Comments
Have your say about what you just read! Leave me a comment in the box below.