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

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 


  • 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

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Make your own Fruit Vinegar at home

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