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
You can use it now or later
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