Scrap Vinegar
Homemade vinegar made from fruit scraps, a sustainable and flavorful kitchen staple.
10 mins
Prep Time
0 mins
Cook Time
1 jar
Servings
Ingredients
- 2 cups fruit scraps (apple cores, peels, etc.)
- 1 tbsp sugar
- 2 cups filtered water
- 1/4 cup raw vinegar (as a starter)
Nutrition Facts
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Instructions
Prepare the scraps: Collect clean fruit scraps like apple cores, peels, or any leftover fruit pieces. Avoid using moldy or spoiled scraps.
Mix sugar and water: Dissolve the sugar in the filtered water. This will help feed the fermentation process.
Combine ingredients: Place the fruit scraps in a clean glass jar. Pour the sugar water over the scraps, ensuring they are fully submerged.
Add starter vinegar: Pour the raw vinegar into the jar. This introduces beneficial bacteria to kickstart fermentation.
Cover the jar: Use a clean cloth or coffee filter to cover the jar. Secure it with a rubber band to keep out dust but allow airflow.
Ferment: Place the jar in a dark, warm spot (around 70°F). Stir daily for 1-2 weeks until the mixture becomes tangy and vinegar-like.
Strain and store: Once fermented, strain out the fruit scraps. Transfer the liquid to a clean bottle and store in a cool, dark place.
Chef's Tips
- Scrap Selection: Use a variety of fruit scraps for a more complex flavor. Apple, pear, and berry scraps work particularly well.
- Patience is Key: Fermentation can take anywhere from 1-4 weeks depending on temperature and scraps used.
- Avoid Metal: Use glass or plastic containers and utensils to prevent reactions with the acidic vinegar.
- Check for Mold: If you see mold, discard the batch and start over with cleaner scraps.
- Stronger Flavor: For a more robust vinegar, let it ferment longer. Taste periodically to reach your desired acidity.
