from the kitchen of Jen Merrell
Use those fruit scraps to make vinegar in under 10 minutes.
Well, ten minutes of hands-on time. After that, the jar does the work and all you need is a little patience.
My pulp came from my local juice shop, who were happy to hand over their cold-pressed strawberry discards. The juice is gone, but plenty of flavor remains, so instead of the compost bin, it became vinegar.
Where to Find Your Strawberries
Your local juice shop. Ask what they do with their pulp. Many are glad to give it away. Ask for it fresh, and use it or freeze it within a day.
Your own juicer. Save the pulp instead of tossing it.
Farmers market seconds. Bruised or overripe berries are often sold at a discount, and they're perfect here.
Your garden or a u-pick farm. Tiny, misshapen, and sun-split berries all count.
Hulls and trimmings. Save them from jam or freezer prep in the freezer until you have enough.
Whatever the source, rinse the fruit, remove the hulls, and skip anything with mold. Fresh whole berries also work, though they carry more sugar than juiced pulp, so you may want a little less sugar.
What You'll Need, Per Pound
Weigh your strawberry pulp or scraps, then use these amounts for every pound:
1 lb (454 g) strawberry pulp or scraps
3¾ cups (907 g) filtered or dechlorinated water
7 Tbsp (91 g) sugar
¾ cup (182 g) raw, unpasteurized vinegar with the mother
The quick math, by weight: water is 2× your berries, sugar is 20%, and raw vinegar is 40%.
Choosing Your Jar
Fill the jar no more than two-thirds full, so the ferment has room to foam. Choose the size below, or go up if your jar falls in between.
Pounds of berries total in the jar and vessel size needed:
1 lb
about 1.6 L (1¾ qt)
1 gallon (3.8 L)
2 lb
about 3.3 L (3½ qt)
1½ gallons (5.7 L)
3 lb
about 4.9 L (5 qt)
2 gallons (7.6 L)
4 lb
about 6.5 L (6¾ qt)
3 gallons (11.4 L)
You'll also need a fermentation weight or small plate, tight-weave cloth, and a band.
The 10-Minute Setup
Prep. Pick out any hulls or stems, which can turn the vinegar bitter.
Sweeten. Stir the sugar into the water until dissolved, then stir in the raw vinegar.
Fill. Add the pulp to the jar, pour the liquid over it, and leave a few inches of headroom.
Weigh. Press the pulp under with a weight or small plate so nothing floats.
Cover. Use three layers of tight-weave cloth and a band. Fruit flies are determined.
Then Let Time Do the Rest
Keep the jar at 70-80°F (21-27°C), out of direct sun, and stir daily with a clean non-metal spoon for 7-10 days, until it's bubbly and smells a little like wine. Strain out the pulp, return the liquid to a clean jar, and cover it again. Rest 3-6 more weeks, tasting weekly, until it's sharply sour with no sweetness left. Bottle and refrigerate, and save any mother for your next batch.
Good to Know
A thin white film is normal. This is known as kahm yeast. Skim it off the top if it forms. Fuzzy or colored mold means starting over. WHEN IN DOUBT, THROW IT OUT.
Pressed pulp has little sugar left, so the added sugar does the fermenting.
Use it in vinaigrettes, shrubs, or sparkling water.
DOWNLOAD the printable recipe card to keep this one handy in your kitchen.
Feel free to leave a comment and ask questions.
HAPPY FERMENTING!
