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Homemade Mulberry Vinegar

While I’m not new to fermenting, I am new to making fruit vinegars, so I’m pretty excited about this weeks project, homemade Mulberry vinegar.

Each of these quart jars holds 1 c of freshly picked (and rinsed) mulberries, 2 c of filtered water and 1/2 tsp of raw, organic sugar.

The process is simple; just put the fruit in a sanitized one quart mason jar and top with a glass fermenting weight, pushing down slightly to bruise the berries. Add your water and sugar, wipe the rim of the jar clean, place a coffee filter over the opening and hold it in place with a canning ring or rubber band.

Put the jar in a dark cupboard and check it every couple of days.

Skim off any Kahm yeast that develops. This is what mine looked like before I skimmed it off this morning –>

Let the vinegar ferment for 8 weeks, then strain through a clean coffee filter (or several layers of cheesecloth) into a clean bottle and cap it. Let it rest another 4 weeks, then strain again and it’s ready to use.

I’m going to use this, not only as a marinade for things like sliced cucumbers, but as an ingredient in homemade salad dressing, using equal parts of organic olive oil, vinegar and local raw honey.

I hope it tastes as good as it smells.

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