How to Make Banana Vinegar with Just 4 Simple Ingredients

Banana vinegar has a delicious, mild sour taste and can be used in many dishes. It has numerous health benefits, including providing essential nutrients like vitamin C and calcium. Consuming it properly can help inhibit the formation of nitrosamines, substances that are known to cause cancer.

How to Make Banana Vinegar at Home

You will need the following ingredients:

• 1 ripe banana (preferably the small variety)

• 1 bowl of sugar

• 6 bowls of filtered water

• Vinegar starter (or 30ml of rice wine if you don't have a starter)

Instructions:

1. Use a glass jar for fermenting the vinegar. First, pour hot water over the jar to sterilize it. Allow it to air dry before use. Other tools like knives, spoons, and cutting boards should also be cleaned and dried properly.

2. Next, add the sugar and water to the jar. Stir the mixture until the sugar is fully dissolved.

3. Peel the banana and cut it into small pieces. Add the banana pieces into the jar of sugar water.

4. Add the vinegar starter to the jar. If you don’t have a starter, you can substitute it with rice wine (30ml). Gently stir and let the vinegar starter float on top.

5. Cover the jar with a cloth or cheesecloth, loosely placing the lid to allow the starter to breathe.

6. Let the mixture ferment for about 2 months. During this time, the vinegar will develop a mild sour taste and a pleasant aroma.

7. Once fermented, strain the liquid to collect the vinegar and discard the solids. The vinegar starter (the “mother”) in the jar can be reused to make additional batches of vinegar.

Alternative Method: Making Banana Vinegar with Coconut Water

You will need:

• 5 ripe bananas

• 1 coconut

• 100g sugar

• 100ml rice wine

• 1 liter of filtered water

Instructions:

1. Add water, sugar, coconut water, and rice wine into a jar. Stir gently, then add the peeled and chopped bananas into the jar.

2. Store the jar in a cool, dry place away from direct sunlight.

3. After about 45-60 days, you will notice a layer of white mold (called the vinegar mother) forming at the top of the liquid.

4. To test the vinegar, taste it. If you want it more sour, let it ferment for a few more days. The longer it ferments, the sourer it becomes. Once it reaches the desired sourness, strain the vinegar for use.

The vinegar starter created during the fermentation process can be kept to make future batches.

Notes:

• During fermentation, occasionally open the lid to allow the starter to breathe.

• Clean and sterilize all equipment, jars, and containers before use.

Making banana vinegar at home is simple, effective, and provides a natural, homemade product that can be used in various recipes and for health benefits.