This recipe takes a few weeks, but it is totally worth it! Make your tangerine harvest last longer by turning your excess fruit into tangerine vinegar that will last you for months.
The recipe below uses apple cider vinegar (with the mother) to turn organic tangerines into homemade tangerine vinegar. However, if you find that apple cider vinegar is too pungent for your taste, you can try fermenting your tangerine (or any other fruit) with a Supreme White Wine Mother Of Vinegar.
How to Make Tangerine Vinegar at HomeCourse: VinegarCuisine: BabylonianDifficulty: Easy
6 cups of tangerines
255 grams of cane sugar
4 Tablespoons apple cider vinegar
- Wash and sanitize fermentation equipment (a splash of cheap vodka will do the trick).
- Peel tangerines and separate into small chunks.
- Add the sugar and chopped persimmons to 1 gallon crock pot.
- Add water to the crock until full.
- Add in a few tablespoons of raw apple cider vinegar with the mother. This helps establish a good microbial community.
- Stir the mixture until all the sugar is dissolved.
- Place a cloth lid on the jar and secure with a rubber band.
- Stir the mixture once or twice a day and allow to ferment at room temperature for three weeks. Don’t forget to stir it. You should notice the mixture bubble within one week.
- After three weeks of fermentation, strain out all the fruit pieces, replace the cloth lid and allow the mixture to ferment for 6 more weeks.
- You will notice a vinegar mother form on the surface (it looks like a kombucha SCOBY but is very light in color). You can keep this to start your next batch of fruit vinegar.
- After fermentation, bottle the vinegar and seal it with a solid lid. This stops fermentation.
- Store at room temperature in your pantry. Enjoy!
- Don’t forget to take pictures and please share your creations with us @beniciafermentory