Disliking endless explanations and links and affiliates and countless photos of ‘how to’, here comes all there is to creating vinegar. Delicious, healthy and easy.
- Wash your jar with soap and hot water. Fill the cleaned jar with boiling water to sterilize.
- Add the fruit juice and cover it with a clean kitchen towel. I secured it with a rubber band. I did not add anything else than the pure fruit juice.
- Write the date on the jar and let it sit in a dark and cool place (not the fridge).
This ferment was standing for 5 months without ever been stirred or monitored. Upon coming back after 5 months, I took out the thick spongy layer, threw that on the compost heap and poured the vinegar in a sterilized bottle that I keep in the fridge. The vinegar is mild and tasty, and does a great job in preparing tsukemono (fermenting vegetables for a short time).
Separating the grape skins from the pits to make dye material, I was left with juice and throwing out the grape juice wasn’t an option so I used it to experiment with brewing vinegar.
Pouch Ted & Tina has a silk lining that I dyed with grape skins. The outside fabric is dyed with mulberries.
Grape juice makes a soft pink colour, a shade that I seem to have only seen in India. It is not a dye that I would choose normally, as it involves too much work. Here are easier ways to make dye for cotton. While this post will explain how to make dye without chemicals and yet being colour fast.
