Fruit, honey and vinegar
The sugar in fruit and honey, turned into seasoning.
- Recipes
- 7
- Time
- From days to weeks
- Levels
- From first steps to getting good
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Fruit brings its own sugar and yeasts. In honey it ferments slowly into a condiment. With salt, like Moroccan preserved lemons, it softens and turns fragrant. And with time and air, the alcohol from fruit becomes vinegar.
How it works
From sugar to acid
Yeasts turn sugar into alcohol, and acetic bacteria, given air, turn that alcohol into acetic acid. That is what happens in a homemade apple vinegar: first it ferments, then it sours.
The rules
- No garlic in honey: official guides advise against it because of botulism. In honey, only acidic fruit, with the pH measured.
- Homemade vinegar has no guaranteed acidity, so it is not for canning or preserving.
- If colored fuzz appears, throw it out.
Recipes
In honey
1 recipe
Salt-preserved citrus
2 recipes
Vinegars
4 recipes
Problems
Guides
Other families