Vinegar is well-researched digestive support. The acetic acid (culture) in vinegar supports the function of probiotics & prebiotics in your gut. It is ideal as a blood sugar balancer and can help with digestion as it contains important digestive enzymes, and homemade is always best! This homemade vinegar recipe is a basic recipe and you can use it for all sorts of fruit. You can add it to salad dressings, or add a teaspoon or two to the homemade soup before eating, and mix a teaspoon with water and honey as a morning health booster.
You can make your own vinegar from the fruit you grow at home like Pineapple for example. Eat the fruit and use the skin to make delicious and healthy vinegar.
- 1 kg fruit or fruit peel, super clean and dry. Remove any bad spots.
- 4-6 tablespoons sugar diluted in boiled water at cool down to room temperature. The sugar amount depends on the sugar content of the fruit.
- 1 sterilized jar, large enough to easily fit the ingredients in (to sterilize, simply clean it and rinse with boiling water, check my YouTube video if you are not sure how to do it)
- Gauze or kitchen towel and a rubber band to secure
- Move all ingredients into the jar. Make sure that all fruit pieces are submerged. Weigh down with a small jar filled with water if needed. Cover with a clean kitchen towel and secure with a rubber band.
- Leave the jar in a dark place at room temperature for approx. 1-2 weeks. Stir with a wooden spoon once a day. The foam on top is normal.
- Strain through a fine strainer or super clean kitchen towel into a clean jar or bottle. Let the liquid ripen to a tasty vinegar for about 4-6 weeks
Choose homegrown and/or spray-free fruit. Organically and naturally grown brings you the most benefits. Remove any seeds from the fruit. Seeds should not be fermented.
The vinegar will smell slightly like wine at the beginning and only while maturing. Later on, it will change into a beautiful vinegar scent.