How I Make Primitive Vinegar from Loquats

The making and use of vinegar dates back at least 7,000 years and was probably discovered accidentally by tasting a forgotten flask of wine that continued to ferment and became vinegar. I use the most primitive and basic technique to quickly produce a tasty healthy vinegar using loquat fruit and raw honey in as little as one week. This simple method can be duplicated in your own kitchen using modern tools as well.

TIPS:

1) Other fruits can also be used to make vinegar but the results will vary. I found loquats to produce a very strong and flavorful product. I’ve also used pineapple and the fruits of the queen palm.
2) Rinse the fruits in water before use but do not try to make them free of bacteria. The naturally occurring bacteria are necessary for fermentation.
3) Sugar can be used in the place of honey.
4) Good results can be acquired with less concentration of fruit. It’s fun to experiment with different measurements of ingredients to find what works best for you.
5) The product can be covered with any porous material so that it can breath. Covering is to keep insects out.
6) It’s best to stir the contents a few times a day during the fermentation process until the fruit finally sinks to the bottom. Stirring will prevent undesirable molds from forming on the surface.
7) After the fruit sinks you can allow the fermentation to continue without stirring for days, weeks, even years. Most likely a thin layer of mold will form on the surface but that can be removed when you are ready to use the vinegar.

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Music credits:

Drums of the Deep by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400021
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