Instead of throwing away our banana peelings, we can use it to make vinegar. The procedure is very simple as shown below.
MATERIALS:
banana peels - 1 kg
water - 8 cup
sugar - 1½ cup
baker's yeast - ½ t
vinegar starter - 1 cup
UTENSILS:
measuring cup
measuring spoon
knife
chopping board
casserole
stove
cheese cloth
wide-mouthed glass jars
thermometer
PROCEDURE:
1. Slice a kilo of banana peel, add 4 cups water, then boil.
2. Extract the juice of banana peel, decant and filter through cheese cloth.
3. Add 4 c water, 1 ½ c sugar and pasteurize for 10 - 15 minutes at 60 -65ºC.
4. Transfer into sterilized container, half-filled.
5. Cool, then add ½ tsp baker's yeast for every 8 c mixture. Allow to ferment for 7-8 days.
6. Decant/siphon to separate sediments (dead yeast).
7. Add 1 c of vinegar starter for every 4 c liquid. Cover with clean cloth/paper.
8. Allow to ferment at room temperature for 2-3 weeks or until a sour odor of vinegar is attained. Decant to separate the sediments.
9. Fill container to full capacity. Age for a month to produce quality vinegar.
10. Pasteurize at 60ºC for 5 minutes.
Filter, bottle, seal tightly, label and store.
Source: DOST, picture from:bergefamily.com, http://food.oregonstate.edu/
MATERIALS:
banana peels - 1 kg
water - 8 cup
sugar - 1½ cup
baker's yeast - ½ t
vinegar starter - 1 cup
UTENSILS:
measuring cup
measuring spoon
knife
chopping board
casserole
stove
cheese cloth
wide-mouthed glass jars
thermometer
PROCEDURE:
1. Slice a kilo of banana peel, add 4 cups water, then boil.
2. Extract the juice of banana peel, decant and filter through cheese cloth.
3. Add 4 c water, 1 ½ c sugar and pasteurize for 10 - 15 minutes at 60 -65ºC.
4. Transfer into sterilized container, half-filled.
5. Cool, then add ½ tsp baker's yeast for every 8 c mixture. Allow to ferment for 7-8 days.
6. Decant/siphon to separate sediments (dead yeast).
7. Add 1 c of vinegar starter for every 4 c liquid. Cover with clean cloth/paper.
8. Allow to ferment at room temperature for 2-3 weeks or until a sour odor of vinegar is attained. Decant to separate the sediments.
9. Fill container to full capacity. Age for a month to produce quality vinegar.
10. Pasteurize at 60ºC for 5 minutes.
Filter, bottle, seal tightly, label and store.
Source: DOST, picture from:bergefamily.com, http://food.oregonstate.edu/
3 comments:
salamat po...saan po kaya pwedeng bumili ng vinegar starter?.. o paano po bang gumawa nito?
garry, the vinegar starter can be bought on a sari sari store cheaply that sells vinegar - ito yong parang malapot na natitira (na itinatapon lang)after e-decant ang vinegar. Pero sa mga gumagawa ng suka from fruits etc. - tinatabi ito and is called in english - mother vinegar.
Hi Mr Gcol,... maraming salamat po talaga,
Now i know!
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