Fermented Peach Vinegar

| 8/11/2015 10:05:00 AM


Homemade vinegar is one of those unusual but easy projects that the whole family can get behind. All you really have to do is stir and wait. What could be simpler?

I have been making my own red wine vinegar, white wine vinegar and malt vinegar from scratch for many years. The process for fruit vinegar is a little different though.

Finding good home fermentation information used to be very difficult. Thank goodness for the 2012 book Wild Fermentation by Sandor Katz, fermentation expert extraordinaire. Although the book directions are for pineapple vinegar, I make peach vinegar because I have an excess of peaches growing in the back yard. However, the same process can be used to make any kind of fruit vinegar. You can use fruit scraps – things like fruit peels, over-ripe fruit, and fruit pulp leftover from making jelly or juice. Just don’t use any fruit that is spoiled. Soft or bruised is ok, rotting is not.

Why Home Fermented Fruit Vinegar?

Just like a loaf of homemade bread bears little resemblance to commercially prepared bread, home fermented fruit vinegars are distant cousins to the more readily assessable flavored vinegars. Grocery store raspberry or peach or blueberry vinegars are usually made by steeping berries or herbs in white vinegar. Tasty, but they lack the depth of flavor that we get from a fermented fruit vinegar. Fermented fruit vinegars get their flavor from the extended fermentation process itself. Each fruit lends its own personality to vinegar. Peach vinegar is mild and delicate. A plum or blueberry vinegar is more assertive. A mango or pineapple vinegar falls somewhere in between.

What Is Fermentation?

Basically, fermentation is bacteria or yeasts break down sugars. The by-product of this breakdown is alcohol. The chemistry is much more involved than this brief explanation, but luckily we don’t have to have an in-depth understanding of fermentation to make vinegar.

9/1/2015 11:32:39 AM

Hi Renee, do you ever have problems with mold growing on the top of the fruit/sugar water while it is fermenting?

Subscribe Today - Pay Now & Save 64% Off the Cover Price

50 Years of Money-Saving Tips!

Mother Earth NewsAt MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).

Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters