This is undoubtedly the easiest, most frugal, most useful and hence the most pleasurable substance that I have made recently. (And it is delicious) This recipe is adapted from Katz’s brilliant book ‘Wild Fermentation‘ where he calls it fruit scrap vinegar.
I use apple scraps as that is what I have the most of, however other fruit scraps will do, including banana.
When I say apple scraps, I mean the peels, the cores, the bruises, the grubs, and everything in between that is not being turned into sauce, jelly or pies. I do not use the big bruises that are obviously growing mould though. No need to wash the apples first, as the micro-organisms present in the skin aid the vinegar making process.
Vinegar is a two-step process. The first step, native yeasts turn sugars into alcohol, in this case, a weak cider, in the second step, acetobacteria turn the alcohol into vinegar with the help of oxygen.
Step one: C6H12O6 → 2 CH3CH2OH + 2 CO2.
Step two: CH3CH2OH + O2 → CH3COOH + H2O.
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