Blog Archive

Monday, October 24, 2011

fruit scrap vinegar

A few weeks ago I talked about how I was reading through Wild Fermentation and how I had started my first two batches of fermenting foods.  The first was kimchi.  It came out seriously delicious.  I didn't really have everything that I needed to put in a normal kimchi, so I kind of fudged it a little with the veggies, but it still worked amazingly.  The only thing I will do differently next time is rinse the veggies after they have been sitting in the brine to soften initially - before I put it all in the jar to ferment.

The other ferment that I am still currently working on is fruit scrap vinegar.  This was really interesting to me, considering I use a lot of vinegar for my salads.  I thought about how wonderful it would be for me to make my own vinegar instead of relying on store bought all the time.  Not that I don't love Bragg, but I am always looking for alternatives to store bought.  It is still sitting away fermenting currently, but it is pretty close to done. And I taste it pretty much every day to see how it is doing.

Fruit Scrap Vinegar - from Wild Fermentation

1/4 cup sugar
1 quart of water
apple peels and cores of 3-4  organic apples

First you dissolve the sugar in the water.  Then stuff your peels and cores in the quart jar.  Fill your jar with enough of the sugar water to cover the apples, then take some more of the sugar water and put it in a little plastic sandwich bag to sit on top of the apple peels and keep them submerged in the sugar water.  Then you wait...and wait...and wait some more.  Once the liquid starts to look cloudy that is when you want to strain out your apple peels and cores.  It took about 2 weeks for mine to look cloudy.  Then I put a cover on the jar and continue to let it sit out on my counter.  I shake it up every day, and then burp it to let the pressure out.

I'm not sure how strong this vinegar will be, and I definitely wouldn't use it for canning.  But, it has been a really fun experiment, and Emma has enjoyed shaking up the jar every day.  Have you ever made fruit scrap vinegar? Did you like it?  Do you have any other fermented foods that you make and/or enjoy?

Today I am linking up at Homestead Revival's Barn Hop.  Hope to see you there!

5 comments:

  1. This is very interesting and something I will have to try - in all our "spare" time! Ha ha ha!

    ReplyDelete
  2. Interesting. I am always looking for ways to be sustainable now that we are in an apt. No more composting but this is a great tip.

    ReplyDelete
  3. Hi, just found your blog, I have been meaning to try this for quite a while. Hopefully I'll finally just do it soon :)

    ReplyDelete
  4. I've made vinegar from the peels and cores left over after canning applesauce. I didn't put any sugar in it though. It made a nice vinegar. I used some of the mother with blackberries that made a very tasty vinegar that I drank to help control my diabetes. Dropped my blood sugar quite a bit. Here are some pics of my vinegar http://thescholarlyredneck.com/2010/10/homemade-vinegar-apple-and-blackberry/

    ReplyDelete
  5. The blackberry vinegar sounds awesome! How long did it take for your vinegar to be done without using the sugar?

    ReplyDelete