Vinegar is an incredible and healthful alchemy!
It is simple and delicious and has been respected for thousands of years as having hundreds of uses for the human body and around the home.
Making your own vinegar is a sustainable and fairly straightforward project, with countless options for customization! Old fruit is perfect for vinegar making, so it's also an efficient method for utilizing food. This is a really valuable skill to have in your food production system to reduce/eliminate waste, plus at the end of the process you have a seriously dank product that enhances wellness and impresses your friends. 😄
Here's the easy formula for HOW TO MAKE VINEGAR:
We like to create unique fruit blends, from white mulberry-peach to pineapple-guava to grape-banana-mango vinegar. We also make staples like strawberry and apple cider vinegar! It's awesome to have a variety of vinegars on hand, because we use them on the daily.
We hope you are inspired to make your own vinegar!
www.intothegardenofeden.com
I watched some crazy dude on YouTube eat a SCOBY from some weird fermented tea drink. I didn't realize it stood for something. Interesting.
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You can make a candy out of dehydrated SCOBY/mothers too!
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This is great! :D Will definitely try it out! Now I just need to get myself a mother, heheh! Thanks @gardenofeden!
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Sweet @mayasky! You don't necessarily need a mother to get started, but it does speed the process along. See the reply to @lenin-mccarthy for a little more info and options :)
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I just buy some Braggs vinegar at the store that comes with the mother. You can use this as your starter.
Same thing with Kombucha you can buy a bottle of Raw Kombucha the one that has the floaties that is the mother. Use some of the juice to make your starter.
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Coooooool... I will be trying this for sure, thank you! Resteemed!
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You're welcome! Have fun, @woman-onthe-wing!
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delicious)
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Delicious and nutritious and super helpful around the house!
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Interesting. The problem is, there's nothing like "mother" here where I live. Some other method available?
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Can you get a bottle of Bragg's apple cider vinegar, or any other brand of unpasteurized vinegar? The blobby stuff in there is a mother, and you can pour it into your homemade concoction. OR you can pour about a tablespoon of vinegar into wine and leave it for about 2 months to form a mother. OR you can simply skip the mother altogether, and your vinegar making will proceed but may take much longer. A mother will eventually form!
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Or we can send you a beautiful mother from the Garden of Eden for a donation :)
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I just realised that the 'white gunky stuff' at the bottom of that fancy cider vinegar I threw out was probably the scoby- doh!
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Yep, that's the good stuff to use for your own vinegar making! Now you know :)
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I will no longer throw it out! Thank you.
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Oh the vinegar!! Fantastic. I will be making myself some. It's one thing i have never made. Well apart from an abortive red wine fermenting attempt!!
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Grateful to inspire you, @meesterboom! When you realize how fun and easy and (almost) foolproof it is, you might wonder why you never made it before...
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thank you for this. I will definitely try it
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Have fun, @helenacarter!
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Interesting to know. Thanks for sharing.
A little comment: some of the words in the picture are difficult to read, e.g., the 2nd one. Perhaps you can consider putting some transparency to the picture in the background or use a different font colour.
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Thank you for your comment, @ace108! We're always looking to present information clearly and accessibly, and feedback is super helpful towards achieving that aim~*~
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You're welcome
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Thanks for sharing, will try it:)
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Awesome, hope you love it @inber!
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Me too:)
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Very cool!
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Vinegar is great stuff!
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So do you have to worry about food poisoning or does the acetic acid take care of that for you? You can really just take it straight from the jar and put it on food?
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Because it has disinfecting properties, food poisoning is no issue if the vinegar is prepared properly - the fruit needs to be submerged below the liquid line so it doesn't get moldy. If we do find that it if something is "off" with the vinegar (like it tastes more like alcohol than delicious), we'll use the batch solely for cleaning. And yes, after removing the mother (and saving it for your next batch of vinegar!), rendering the liquid, and removing the fruit, the vinegar is safe to drink or put on food right from the jar! We store ours at room temperature...but we don't have heating or a/c in our home, so "room temperature" for us ranges from Texas winter to Texas summer.
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