Fruit Scrap Vinegar
Transform fruit scraps into a bright, tangy homemade vinegar with this simple ferment. Great for dressings, marinades, sauces, and even homemade shrubs!
- Prep Time: 10min
- Yield: 1 1/2-2 cups
Ingredients
- 2 cups clean fruit scraps (apple cores, peels, strawberry tops, etc.)
- 2 tablespoons sugar
- 2 cups filtered water
Instructions
- Place fruit scraps in a clean jar, filling halfway.
- Dissolve sugar in warm water and pour over scraps, covering by at least 1 inch and leaving 2 inches between liquid and top of jar for bubbling.
- Cover with cloth secured by rubber band. Do not seal tightly.
- Keep at cool room temperature out of direct sunlight. Stir daily for 2 weeks.
- After 2 weeks, the liquid will look darker and somewhat cloudy with bits of sediments – all perfectly normal. It will be lightly tangy and slightly sweet. Strain out solids and compost. Return liquid to clean jar, cover with cloth, and ferment for another 2–4 weeks, tasting now and then. When it tastes tart and acidic without strong sweetness (like vinegar!), it is ready.
- Seal tightly and store in a cool, dark place up to 6 months.
- Helpful Tips:
- You may notice a jelly like layer or film form on the surface during the last fermentation. That’s called a “mother” and is a natural part of the vinegar-making process. It’s harmless and can be stirred in or removed as you like.
- For fermentation to take place, it’s best to use unchlorinated or filtered water.
- If you see any signs of mold or notice a strong, rotten odour, discard the batch and try again. A tangy, fruity, yeasty or vinegar scent is normal.
