How to turn brown bananas into zing vinegar | Pickling, fermentation and preservation

sCrushing a brown banana in your hands is surprising: it oozes between your fingers into a squid mess that can be massaged into your feet as a surprisingly effective, albeit somewhat bizarre, deodorizing moisturizer. Alternatively, freeze it, then mix it with instant ice cream or marinate it in vinegar.

Banana vinegar is aromatic and rich and has a funky, sweet and citrusy flavor that’s perfect in tropical-flavored vinaigrettes, cordials, ceviche or simply to use in place of regular vinegar.

The peel also has many uses. Cook organic banana peels (i.e. those free of synthetic pesticides and fungicides) with spices to make Spicy Connor Spicy Banana Peel Sauce or distill them for Katsu Curry Sauce. In the meantime, the insides of the inorganic leather can be used as a skin cleanser or as garden fertilizer.

Banana vinegar

This unconventional and delicious vinaigrette is made simply by leaving bananas to ferment in the sun. Because of the sugars in bananas, the process of making vinegar from fruit to ethanol to acetic acid is very fast here, turning it into vinegar in just a few weeks. Brown or even black bananas are best for making vinegar, as they are very sweet and have already begun to ferment. Even one banana will make a few parts vinegar with just a little work. Try making a small amount and leave it on a windowsill or keep brown bananas in the freezer until you have the amount you need.

Make 1 jar

brown bananaspeeled

Peel the banana and put the meat in a bowl. With clean hands, mash the fruit between your fingers, then place in a sterilized jar. Cover it with a clean tea towel or piece of cheesecloth and secure it in place with a piece of string or an elastic band. Fermenters should usually be kept out of direct sunlight, but banana cider vinegar makes use of light, which helps the fruit to crumble. Stir the mixture once, and ideally, twice a day to prevent mold from forming on the surface. After two weeks, the bananas should become liquefied and turn sour; Simply taste the test when the mixture is vinegar-like enough to satisfy you. At this point, strain the mixture through a sieve or keep it as a more viscous vinegar solution with the banana puree still inside, then transfer the mixture to a clean container, close and store in the refrigerator for up to a month, stirring once. A week to prevent mold formation.

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