Fruit Scrap Vinegar
A simple vinegar made from berry or fruit scraps, seeds, pits, etc. Makes about 4 cups
Fermentation, wild fruit
3 ¼ cups water
3/4 cup plus 1 Tablespoon previous fruit vinegar, or apple cider vinegar with live cultures
3/4 cup plus 2 Tablespoons 80 proof vodka
2 packed cups fruit scrap from cooking, juicing, etc
1/4 cup sugar
Combine all ingredients in a 2 quart sized container, cover with cheesecloth, and allow to ferment for 2 weeks at room temperature, stirring as often as you can remember (I use a wooden spoon).
After two weeks, strain the vinegar and allow to continue fermenting, still covered with cloth, until you like the flavor, a month or two.
When you're pleased with the flavor, and you can't taste any sweetness in the vinegar anymore, put it into jars and seal, then store in a cool dark place.
Copyright: Chef Alan Bergo
Forager | Chef
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