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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2 Responses to “Homemade Mulberry Vinegar”

  1. cheryl
    on Jul 6th, 2018
    @ 8:06 am

    I never had a mulberry but am sure I have danced around one a time or two. Ha How many jars did you put up of this beautiful liquid gold?

  2. admin
    on Jul 6th, 2018
    @ 8:52 am

    Just the two pictured. (I have to save pantry space for other fruit vinegars.)

    I taste tested it yesterday. It’s vinegary, but not all that fruity. Maybe it takes time for the flavors to develop and this batch has a long way to go.

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