Today’s life is really hard, that is why some Filipinos trying to invent different things to make their life easy. One of them is making vinegar out of the banana skin or peel. Now, you do not need to discard the banana skin or peel because it can be good source of livelihood. So if you are planning to put up a vinegar making business, making banana peel vinegar is a good opportunity. Making banana peel vinegar is easy and does not need large capital investment. I haven’t seen this in the market yet so maybe you can be the first in this vinegar business.
How to make Banana Peel Vinegar
Materials Needed:
- 1 kg banana peels
- 8 cups water
- 1 1/2 cups sugar
- 1/2 teaspoon baker’s yeast
- 1 cup vinegar starter
Utensils:
- measuring cup
- measuring spoon
- knife
- chopping board
- casserole
- stove
- cheesecloth
- wide-mouthed glass jars
- thermometer
Procedure
- Slice a kilo of banana peel, add 4 cups water, then boil.
- Extract the juice of banana peel, decant and filter through cheesecloth.
- Add 4 cups water, 1 ½ cup sugar and pasteurize for 10 – 15 minutes at 60 -65ºC.
- Transfer into sterilized container, half-filled.
- Cool, then add ½ tsp baker’s yeast for every 8 cup mixture. Allow to ferment for 7-8 days.
- Decant/siphon to separate sediments (dead yeast).
- Add 1 c of vinegar starter for every 4 cup liquid. Cover with clean cloth/paper.
- Allow to ferment at room temperature for 2-3 weeks or until a sour odor of vinegar is attained. Decant to separate the sediments.
- Fill container to full capacity. Age for a month to produce quality vinegar.
- Pasteurize at 60ºC for 5 minutes. Filter, bottle, seal tightly, label and store.
Source: mis.dost.gov.ph; Photo: juncasuga.blogspot.com