How do You Make Vinegar?
Vinegar is made via a two-part...
written by Kaitlynn Fenley
My easy fermented fruit vinegar recipe requires only three ingredients: fruit, sugar and water. This is the perfect recipe to use up fruit scraps, overripe fruit, and any fruit you have in abundance. You can use this recipe to make homemade apple cider vinegar, apple scrap vinegar, berry vinegar, and more!
This article on making vinegar from scratch is fantastic! 🌱 I’ve always wanted to try my hand at fermentation, and using fruit scraps seems like a perfect way to reduce waste. I appreciate that it emphasizes the importance of using high-fructose fruits to avoid those pesky kahm yeasts.
The whole wild fermentation process feels like a lost art. It’s a bit like prepping for a storm—having your own vinegar supply could really come in handy for cooking or preserving food. Plus, who doesn’t love the idea of using a homemade product? I might even try mixing different fruits for a unique flavor.
The note about the vinegar mother is intriguing, too; it reminds me of making kombucha. If I can get that SCOBY going, I might just be set! Looking forward to giving this a shot. Anyone else here tried making their own vinegar? What fruits worked best for you? 🍏
This vinegar-making process sounds like a great way to use up leftover fruit! 🍏 I love the idea of fermenting right at home. As someone who appreciates a minimalist lifestyle, this fits perfectly into my routine.
Using fruit scraps is smart. It aligns with my prepping mindset—every little bit counts, right? Plus, making your own vinegar seems way more rewarding than buying it off the shelf.
I've never tried a vinegar mother before; that’s a new concept for me. Sounds like a fun project to dive into when I’m not out sailing or planning my next bug-out option. Just curious, though—any tips for ensuring it doesn’t turn into a kahm yeast disaster? I’d hate to waste my efforts!
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