Flour and Vinegar from Squash

Squash Flour

Procedure:

1. Wash and peel the squash, remove the core and seeds.

2. Slice into 1 x cm.

3. Soak in 0.01% sodium metabisulfite to preserve the natural food nutrients.

4. Wash in tap water, drain.

5. Blanch for 15 minutes, drain.

6. Dry in an oven at about 50-55 C.

7. Grind and strain several times. Pack in plastic bags and cover tightly.

Squash Vinegar

Procedure:

1. Wash the core and peelings, add three parts water for every part of the core and peelings.

2. Boil for 15 minutes. 3. Strain. Add 1 1/4 cup sugar for every 4 cups of liquid mixture.

3. Roll again for 20 minutes. Transfer into a container, add 1 tsp. yeast.

4. Allow to ferment for 7 days until it reaches an alcohol content of 8%.

5. Decant the alcohol solution slowly so as to separate the precipitate from the alcohol solution.

6. Add 1 cup vinegar starter for every 4 cups of the alcoholic solution.

7. Allow to ferment for 15-20 days. Acidity of the solution is 6-7% as compared to commercial brands of 4%.

Source: ITDI (DOST); photo from photo.net