The Cultivated Apothecary Week 11- Edition 1: Lemon Balm Vinegar

Learning new skills, creating new recipes and experimenting (to test) my knowledge has become a daily process on the homestead here. I am constantly looking for new ways to utilize my gardens' harvests.

Found some lemon balm so fresh in the herb garden this morning I just had to pick it

I have been wanting to experiment and make my own homemade vinegar; and I believe this is the first of many vinegar recipes I will be experimenting with over the next few months.

I started watching a YouTube channel by Rain Country and this woman seems to be the Queen of Vinegars. So I have been taking notes on some of her more popular, and favorite ones, and coming up with my own recipes.

Lemon Balm Vinegar Recipe

• 1- Pint size glass jar with ring and breathable towel or napkin
• 1/8 cup of organic pure cane sugar
• Enough cleaned lemon balm to fill jar 3/4
• Distilled or purified water to fill to the top of jar

I will be adding an additional 2-4 teaspoons of the sugar to the jar over the next week.

I only made a pint size for now to see how it comes out. If it does well, I'll make a half-gallon size.

I used a wooden spoon to mix the sugar, water and lemon balm; making sure the sugar dissolved completely in the water.

This took only a few minutes as I wanted to make sure it was all mixed well.

I like to clean with lemon around the homestead as the fresh scent really makes me overjoyed; so this is why I wanted t make lemon balm vinegar.

Now the solution will sit in the corner of my kitchen counter so I will can mix it with a wooden spoon every day for about a week. Two to four of those days I will be adding an additional teaspoon of sugar to the mixture; as vinegar NEEDS sugar to ferment.

I will leave this on the counter for about two weeks then transfer to a dark area or cupboard for an additional two to three weeks until the vinegar is done fermenting and bubbling. Then I'll transfer to a spray container to use.

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