More than a vinegar

Many have asked me how do I make Roselle Enzyme vinegar and requested for my recipe.  However, my Roselle Enzyme Vinegar recipe is a trade secret.  What I will share with you is basically how to make a vinegar of your choice.

1. First you need a starter.  If this is the first time you are making it, the easiest starter is using unpasteurised organic apple cider vinegar.  There are many brands available so choose one you like.  What we are looking for is the bacteria that will cause a reaction with your fermented liquid to form acetic acid which is the key component in vinegar.
2. A fermented liquid - could be from rice or fruits for example.
3. I will always use a glass container to ferment my vinegar as I can be assured that my container will not cause any undesired chemical reaction with my vinegar throughout the fermentation process.
4. The basic ratio of starter to fermented liquid is 1:1.  So, if you have 500 ml of starter, use 500 ml of fermented liquid or juice.  Place in the container and cover it with muslin clothe so that air can still enter the container but not the bugs that will be attracted to it during the fermentation process.
5. Place in a cool area without exposure to sunlight and allow it to sit for at least 3 weeks.  You can tell the vinegar is ready when you take off the muslin covering and you get a strong aroma of the vinegar.
6. To store vinegar when ready, just strain the liquid through a strainer such as using an unbleached coffee filter.  Bottle the strained liquid and your vinegar is now ready for consumption.  It can be stored at room temperature and lasts for month.

If you plan to make another batch of vinegar, just bottle half of the vinegar produced and retain the other half to be the starter for making another round of vinegar.  Under the right conditions, a mother of vinegar may be formed which is essentially cellulose with acetic acid bacteria, the key item that enables your liquid to turn into vinegar.

You can allow your vinegar to be fermented longer than 3 weeks in the fermenting container.  I find that the longer I leave it, the resulting vinegar is "smoother".

Locally, we have many options for creating our fermented liquid to be turned into vinegar so you can experiment and see which vinegar you love most.  An area of consideration is what special nutrients or items that the source of the fermented liquid can bring to the final vinegar produced like enzymes and antioxidants.  I suggest that if you are going to take the time and effort to make your vinegar, do select the best ingredients free from chemical toxins as well as hormones.  Happy trying :)