Fruit Vinegar
This easy fermented fruit vinegar uses two ingredients: fruit and water. It's the perfect way to use fruit scraps and overripe fruit to make homemade apple cider vinegar, berry vinegar, and more!
Prep Time5 minutes mins
Cook Time0 minutes mins
Fermenting Time (Minimum):28 days d
Total Time28 days d 5 minutes mins
Course: Condiment
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 32 people
Calories: 6kcal
- 6 cups fruit and / or fruit scraps Measurement an estimate. Use enough fruit to fill a jar ½ or ¾ full.
- herbs or spices (optional)
- 1 orange peel (optional)
Second Ferment:
Strain the fruit out of the liquid. I usually set a mesh sieve above another container and pour the vinegar through it.Discard or compost the fruit. Clean the jar, and pour the vinegar back into the jar. Recover the jar with the paper towel and rubber band or the airlock fermenting lid.Again, do not seal the jar with a lid (such as a canning lid). The vinegar needs airflow. Two Week Ferment + Refrigerate the Vinegar:For a relatively sweet vinegar, let the vinegar ferment for at least two more weeks or until you like the flavor, and then store in the fridge.Longer Ferment + Shelf-Stable Vinegar:For a more acidic vinegar, let the vinegar continue to ferment until the bacteria in the vinegar is finished fermenting. This may take several months.To test the vinegar for doneness, pour it into a pressure-resistant bottle and seal the bottle. Wait 24 hours and open the bottle. If the vinegar has begun to carbonate, let it ferment in the jar longer. If it hasn't, try sealing it in the pressure-resistant bottle again for a few days. When there are no signs of carbonation, the vinegar is done. Store it at room temperature and use as desired.Use vinegar within 6 months for the best flavor.
Yields approx. 4 cups of vinegar, depending on the size of the fruit and how much water was added. Serving size estimated at 1 oz vinegar per serving.
Troubleshooting
Most fermenting problems with vinegar come from trying to ferment in temperatures that are too warm for the fermentation process. Try to keep your jars in a room that's between 55 and 75 degrees Fahrenheit.
Surface growth: If you see anything "scummy" starting to grow on your vinegar while it's fermenting, scoop off the surface growth. If it smells fine, it is fine.
Over-Fermenting: If your vinegar develops an awful smell (like rotting garbage), toss it out. If it smells a little funky (like vinegar), it's probably fine.
Mold Growth: If you're having problems with mold growing on the vinegar (not simply white scum on the top), toss out the vinegar. Next time, make sure your vinegar is fermenting in a room that's not above 75 degrees, and is in a place with good airflow.
Non-Sweet Fruits: This process may not work with non-sugary fruits such as lemons.
Calories: 6kcal | Carbohydrates: 1g | Sodium: 1mg | Potassium: 22mg | Sugar: 1g | Calcium: 2mg | Iron: 1mg