How to make Vinegar from Coconut Water

Materials: 

 3 liters coconut water 

1/4 tsp. yeast

 2-1/4 cups white sugar 

1 liter mother vinegar (starter) 

 

Procedure: 

 1. Collect coconut water and strain through a clean cheesecloth. 

 2 . Dissolve the sugar in coconut water. 

 3. Pasteurize the mixture for 20 minutes at 65 C. 

 4. Cool and transfer the mixture into sterilized gallons or containers. 

 5. Add yeast. Cover tightly and allow to ferment for 4-7 days. 

 6. Slowly decant the alcoholic mixture and heat further for 20 minutes at 65 C. 

 7. Add the starter and set aside undisturbed for a month or until maximum acidity is attained. 

Source: ITDI (DOST, photo from inforum.at

How to make Salted (Red) Eggs

In my college days, and during the time when my budget was tight; Red (Salted) Eggs, mushed in chopped tomatoes, and onions was more than enough viand for me during breakfasts. Nowadays, I enjoy having salted eggs once in a while. Why do they make it red? And how do we make salted eggs? 

  SALTING EGGS IN BRINE 

  Materials: Eggs (chicken or duck), Salt 

  Utensils: Wide-mouthed glass jar, Measuring cups, Cheesecloth

Procedure: 

 1. Boil 12 cups of water and 3 cups of salt. Cool. 

 2. Carefully place 12 chicken or duck eggs in wide-mouthed glass jar. 

3. Pour the salt solution in the jar. Weigh down eggs with plate or cup to keep them from floating or use a sealed plastic bag filled with the salt solution. 

 4. Cover mouth of jar with perforated paper or cheesecloth. Keep in a cool, dry place. 

 5. Try one egg after 12 days by cooking below boiling point for 15 minutes. Soak again if eggs is not salty enough. Test for saltiness by cooking one egg after a few days until desired level of saltiness is attained. Duck eggs may need to be soaked longer. 

 6. Cook salt eggs below boiling point for 15 minutes. 

SALTING EGGS IN CLAY 

Materials: Eggs (chicken or duck), Clay, Salt 

Utensils: Measuring cups, Palayok 

  Procedure: 

 1. Mix 12 cups of clay and 4 cups of salt, adding water gradually until well blended. 

 2. Apply generous portion of this mixture at the base of a clay pot or "palayok." 

 3. Coat each egg with the mixture. 

 4. Arrange in layers and allow 2.5-5.0 cm. in between to prevent breakage. 

 5. Cover with extra mixture and store. 

 6. Try one egg after 15 days by cooking below boiling point for 15 minutes. If not salty enough, extend storing period. 

 7. When ready, cook eggs below boiling point for 15 minutes. 

 8. Color eggs, if desired. 

  Source: Technical Information and Documentation Division ITDI (DOST), photo from valdyas.org.