Fermenting Overripe Bananas to Make Vinegar

Overripe bananas
Water
Dry active yeast

Wash the bananas. Cut the bananas into thin slices. No need to remove the skin. Put in a clay or glass container with water. Use same amount of water as volume of bananas. Overripe bananas are sweet enough so there is no need to add sugar.

Add 1/8 to 1/4 teaspoon dry active yeast to every liter of the banana-water mixture. Mx well, crushing bananas with large wooden spoon. Cover and let the alcoholic fermentation take place. This may take 1 week. Stir regularly to prevent the growth of molds on the surface of the mixture. When gas formation has ceased and when all sugar has turned into alcohol, the mixture may now proceed with acetic acid fermentation. Remove the cover and use a piece of cloth as cover to allow air to start the acetic acid fermentation. There is no need to use mother of vinegar as starter because there is sufficient bacteria in the air to start the fermentation into vinegar. A wide mouth container is preferable so more surface of the mixture is exposed to air. Allow to ferment until the vinegar is strong enough to use. This may take 2-4 weeks. If left exposed too long the vinegar will become bland. Filter and transfer the vinegar to suitable containers well sealed. Use unpasteurised.

If the vinegar is weak, you can use it for cooking but not for pickling. Vinegar is also very useful for cleaning kitchen and bathroom, removing white spots from stainless steel pots, may also be used for washing hair and body especially if you have hard water in your area.

Fermenting Mature Coconut Water to Make Vinegar

Mature coconut water
White sugar
Dry active yeast

Add 1/2 cup of white sugar per liter of coconut water. Ideally, 15-20% sugar concentration is required. Do not use more than 20%. Taste the mixture to check the sweetness. Use the sweetness of ripe mango as gauge.

Add 1/8 to 1/4 teaspoon dry active yeast to every liter of coconut water. Mx well. Keep in a glass jar or clay pot. Cover and let the alcoholic fermentation take place. This may take 1 week. When gas formation has ceased and when all sugar has turned into alcohol, the mixture may now proceed with acetic acid fermentation. Remove the cover and use a piece of cloth as cover to allow air to start the acetic acid fermentation. There is no need to use mother of vinegar as starter because there is sufficient bacteria in the air to start the fermentation into vinegar. A wide mouth container is preferable so more surface of the mixture is exposed to air. Allow to ferment until the vinegar is strong enough to use. This may take 2-4 weeks. If left exposed too long the vinegar will become bland. Filter and transfer the vinegar to suitable containers well sealed. Use unpasteurised.

This method works every time. Failures happen when:

1. Oily coconut water is used. Do not use water from coconut that have already sprouted. The water is oily and will not allow complete fermentation.
2. A container tainted with vinegar is used. This will interfere with the alcoholic fermentation.
3. Too little sugar is used. Mature coconut water does not have enough sugar for the yeast to turn into alcohol. Successful alcohol fermentation is required for successful acetic acid fermentation. Taste the mixture to make sure it is sweet enough.
4. Molds develop on the surface of the mixture. Mix thoroughly and frequently. This will prevent the growth of molds.

If the vinegar is weak, you can use it for cooking but not for pickling. Vinegar is also very useful for cleaning kitchen and bathroom, removing white spots from stainless steel pots, may also be used for washing hair and body especially if you have hard water in your area.