I am making a banana peel vinegar. Thank you for this video. I wasn't sure if a vinegar could be made from the peels but I said I'm going to try it. A day or 2 later I came across your video. It's much appreciated; giving me confirmation and confidence that I was doing it right 🤗 God bless.
Thank you so much for your video! I successfully made banana vinegar with the organic bananas from local growers. It’s so good! A very subtle banana taste
wow,so amazing this , processing ,how to makes banana vinegar.tnk you very much. .you are very creative .a very basic procedures on how,to do it.God bless you more,Madam
I'm currently living in Sri Lanka. Went to the market today looking for apples. They're. From USA and cost 400 rupees EACH. Considering I get bananas for 70 rupees a kilogram guess what I'm making tomorrow 🤩👍👍👍👍🙏
Awesome 👌 I remember my mom used to make banana vinegar out of those seeded bananas in Philippines we call them "balayang" in my dialect, and how I miss those when the acv hype came about, people nowadays are crazy about traditional produce, which I admit I didn't appreciate in my younger years having grown up in the rural areas . Now I'm living in HK one of the coolest cities but seeing how the world has evolved pandemic,gmo ,etc when it comes to healthy living there's no place like living in the country side making your own story of a beautiful simple way of life😊 but thankfully people like you come up with cool ways reminding us that home maybe far away but we can still make what we're missing in our new adopted. Home country. God bless 🙏 keep sharing 🙂
Thank you for encouraging ! I am also away from my home and settled in Singapore so I could totally relate to you . I realised it doesn't take much to make healthy food . The kind of food (mainly fermented) I prepare at home is actually made from inexpensive day to day items. The food I make at home is not medicine but can help to keep our gut healthy and maintain overall health. By making at home we can show our next generation the beauty of having home made food and drinks , which is not only healthy, inexpensive, sustainable but tasty too :) .
This is great! I'm obsessed with making vinegar at the moment! Since finding out the benefits of ACV....just a few monts back! I have jars fermenting all over the place, i was wondering about bananas, you've answered my question :)
@Steven Ferrel - LOL I have been making vinegar too. I begin with apple cider vinegar. A few recipes say dried fruit is even better. I have a batch of raisin vinegar on the go right now. Must try using up my banana peels. I really want to try making malt vinegar too at some point. Happy Brewing!!!
Thank you so much! You are such an amazing person! These videos must have taken a long time to create. Once I create my own vinegar I will pay it forward by giving away the vinegar and also teaching others about how to make their own.
Hello, thank you for the recipe and I can't wait to make banana vinegar. I just started making a batch of apple cider vinegar and it looks almost the same. How did your banana vinegar ferment so fast? What do you use your banana vinegar for?
How fast it will ferment depends on temperature. In Singapore it’s tropical weather temperature varies between 30-36 degree hence fermentation went so fast
Ever since traveling to Costa Rica and trying chilera, a spicy veggie condiment that uses banana vinegar as a base, I've wanted to make banana vinegar so I could revisit the flavors of the tropics at home. This is my first attempt at making vinegar. My batch of banana vinegar is less clear and more of a murky brown compared to the results you have in your video. Is this an indication of anything bad or should it be fine to consume? The PH strip is between 3 and 4 like you showed in your video and has a slight asiago cheese smell. Thanks for sharing your knowledge and expertise. It's a wonderful gift to the community.
Thank you so much for your encouraging words, so kind of you ! I would say colour of vinegar depends on the fruits you have used. Types of bananas varies widely hence colour of vinegar can vary . Even batch to batch vinegar with same category fruits vary . Can I know how many days passed ? And what's your room temperature in general ? based on that I can guide you . So far if PH level is btw 3 to 4 nothing to worry .
@@BrewNourish I started the process on the 17th of October. It's been close to a hundred days. It took longer for my SCOBY to form than it did in your video. That may be because I didn't have a starter. I keep the vinegar jar in a cabinet in the kitchen. The temperature averages 20C/68F. If you believe the vinegar is ready, I am very excited to try it. Would brewing vinegar in an oak barrel add any additional depth of flavor or is glass always the best option? I appreciate your help and guidance. Thank you so much!
@@deltastarlight5111 It took me longer to develop a mother, but the end result turned out great. I've made a fantastic chileras with it that reminds me of what I had in Costa Rica. I frequently use it in cooking. To me it is more sweeter than an apple cider vinegar, which I guess is due to the type of banana I used. That extra sweetness may be a turn off to some. However, to me it is very tasty and I would recommend it. I'll be making another batch soon
@DR sorry I overlooked your msg and just saw it . Nice to know you got your vinegar which you liking it . The extra sweetness also could be from the sugar you have used . It is very much possible that during last phase yeast were weak and couldn't consume the sugar fully . From next batch try to add sugar when fermentation is very active . When there is high level of alcohol created yeast will die off, at that point if you add sugar it will unlikely get consumed or breakdown . Best wishes !!
Pls. Clear some of my questions, Is it compulsory to use glass bottle or any other utensils also can use, In 2nd firmentation alcohol to acetic acid is it compulsory to keep in dark place, And if we want to produced in huge qty for commercialized purpose what will be proceedures for bulk
Hi, thanks for sharing! I saw molds on top of the banana on the 2nd day.Should I discard it or just remove the molds? How about the lid, should it be tightly covered or a cloth cover is adequate?
There is difference btw mold and kham yeast . Generally banana attracts more kham yeast so most probably you got kham yeast . Clean out the top layer and stir or shake 2/3 times per day until 2/3 weeks . You can keep the lid semi tight to avoid explosion but after straining cover with cloth or towel .
Unfortunately you can't use Vinegar Mother for Kombucha . Because the colony of bacteria and yeast in vinegar mother is different stain from kombucha . Vinegar is much more acetic . Thank you for visiting ! Stay blessed.
It’s same as apple cider vinegar . Infact all fruit vinegar has similar benefits because the purpose of a fruit in vinegar process is to supply natural sugar mainly . It’s the acetic acid and bacteria which bring the benefits in vinegar not fruits .
Both vinegar has same benefit because both have acetic acid . But ACV doesn’t reduce weight directly it just make you less hungry same does banana vinegar .
all vinegar have same benefits because the benefits come from the acetic acid not much from the fruit . But making Banana vinegar is easy and cost effective than ACV.
Dear you will get mother naturally if your first stage of fermentation goes well . If after waiting for 5-6 weeks you still don't get mother then just add one cup raw apple cider vinegar after straining the liquid . Also remember mother is not important getting PH level near to 3-4 is important . That will confirm your vinegar is ready.
I use water from cocunut and massed banana ,fermented for 3 days add sugar ,boiled it down ,strained set asside for one hour i add yeast and mother liquor to hasten the acidity
I think tamarind might be difficult though I have not tried . But I feel Tamarind will not have natural sugar that much which helps to create good quality alcohol .
My banana keeps floating to the top and it turns brown and has a funny smell. Is this an issue? Also I noticed you have a lid. Do I need to keep it covered?
Is it okay not to add mother on the 35th day? It's my first time so I dont have any from a previous batch. How can I adjust the process to make up for not having a mother?
It's ok not to add mother, if your fermentation going strong you should get mother naturally . after straining cover the mouth with cloth and leave it in room temperature . Mother will automatically come in few weeks .
ohhh i think i just found out the reason my vinegar in a 5L water bottle grew thick and huge mother... it was accidentally not closed loosely... i thought it was mold until i did some searches and learned that it was the mother / scoby. now i can't stop searching for things i can do with the mother.. i don't have chickens, sorry lol!
If the weather you are leaving not very hot below 28 degree then no need to stir after straining but if you notice kham yeast appearing continue to stir for another 10/15 days and add little raw apple cider vinegar (brag ACV with mother). If kham continue to appear mother will not come easily.
BrewNourish Hello! Mother has already developed in my banana vinegar. Can I still Decrease the PH to make it more acidic even after I removed the mother after about 1 to 2 weeks after I strained by “putting back” the mother again and just cover the cloth? ( bec I already sealed the container tight) After it reaches the right acidity, can I boil it ( pasteurise) to store it longer? Or just keep a few mother in the bottle? As I made quite a lot. Thank you.
Melody De Leon so you mean you have already taken out mother and sealed the container ? Mother needs oxygen . If you keep longer outside with mother the acidity level will drop further but after certain point it won’t drop . So without testing with PH strip or PH meter it’s hard to say in which phase you are .
Thanks for the video! Your commentary seems to indicate that you have a tech background or thorough research/ approach! It would be nice if you avoided the mention of apple cider vinegar mother while recording this recipe. It could mean that we lack an ingredient! Its perfectly ok to invite us to view your other fermentation videos, seperately. Worth saving to a file. I had to turn off the captions due to what seems as wrong spellings!
You can , no need to add mother or vinegar with mother. Just ensure your' first phase fermentation is very active and lots of bubbles created which will produce higher percentage of alcohol . Mother bacteria can also come from air so it's not a problem . Just follow the process as it is .
আপু আমি বাংলাদেশ থেকে বলতেছি আপনে এত বিনিগার বানান তার ভিডিও করন একটা কোকোনাট বিনিগার ভিডিও করেন কারন কোকোনাট বিনিগারের ভিডিও আপনার মত এরকম বালোভাবে কেউ দেখায় না থাই অনোরদ রল একটি কোকোনাট বিনেগারেরভিডিও করবেন। আপু আমি তো বিশিপরাশুনাকরিনি তাই ভুলহলে বুজেনিয়েন
মানুষ বেশি পড়াশুনা করেও এখন অবুঝ তাই ডিগ্রী দিয়ে মানুষ বিচার হয়না :))। কোকোনাট ভিনেগার বানাতে গেলে কোকোনাট ফুলের রস লাগে যেটা বেশির ভাগ লোকই জানেন না। আমার এখানে তো পাওয়া যায়না কি করে বানাই বলুন তো।
Do you mean flower ? We can use mother to some plants but not to all . Have to research if that plan't can accept acetic soil as adding mother will make soil acetic .
Excellent video Lady. Thank you. No more vinegar from any store for me. I now make 16 Litres of vinegar in a 20Litre bucket and sell them per liter.
I was looking for ways to use my ripe bananas. I've looked at several videos showing how to make banana vinegar and yours is by far the best. :)
Glad I could help!
Will definitely try with our excess ripe bananas so it would still be useful. Tks
This is what I got when I search the world's most tastiest vinegar. I wasn't expecting banana vinegar because that's new to me. How creative you are!
ha ha thank you so much !
Oh wow! I've never seen this before. It's so refreshing to have a UA-camr that teaches us new things.
Thank you.
Thank you for your encouragement 🥰!
No shortage of bananas here in Hawaii, I'm looking forward to giving this a go, thank you.
Best banana vinegar video on UA-cam by far! Thank you!
Thank you 🥰🙏
Wow I never imagine we can make vinegar using banana peel too :) I like that you are creative and you do not use just the "basic" fruits!
Thank you so much 😊
Very nice 👍
the peel has so much nutrition in it, even more than the fruit¬
I am making a banana peel vinegar. Thank you for this video. I wasn't sure if a vinegar could be made from the peels but I said I'm going to try it. A day or 2 later I came across your video. It's much appreciated; giving me confirmation and confidence that I was doing it right 🤗 God bless.
You are so welcome! And all the best !
Thank you so much for your video! I successfully made banana vinegar with the organic bananas from local growers. It’s so good! A very subtle banana taste
So happy for you 😊👏!
خیلی زیبا درست کرده بودید بهترین معلمی بودید که تا به عمرم دیده بودم ❤
😊🙏
As usual excellent full proof recipe ! You are queen of vinegar , all your fermentation recipes are excellent .
Thank you so much 😊
@@BrewNourish thanks God bless u. more grease to ur elbow
I like to join ur club
wow,so amazing this , processing ,how to makes banana vinegar.tnk you very much. .you are very creative .a very basic procedures on how,to do it.God bless you more,Madam
Thank you so much ! Stay happy and blessed always .
I'm currently living in Sri Lanka. Went to the market today looking for apples. They're. From USA and cost 400 rupees EACH. Considering I get bananas for 70 rupees a kilogram guess what I'm making tomorrow 🤩👍👍👍👍🙏
Ha Ha smart choice :) . Pray Sri Lanka come out from this tough phase soon !.
Oh I am so sorry it is that expensive.
400 sri lankan rupees means $1.2 . Pity Sri Lanka’s tourism for crying out loud for a $1.
Thank you so so much. As a chef I needed more visual aids and this was amazing !
Aww thank you ! Your words were encouraging 😊.
Dommage qu il n y ai pas plus d indications ecrites...sans traduction je ne comprends pas😥
All your videos are mind blowing. So nicely explained every step. Thank you!
Glad you liked it!
very detailed method of making banana vinegar. Thanks for sharing good information.
Thank you so much !
Awesome 👌 I remember my mom used to make banana vinegar out of those seeded bananas in Philippines we call them "balayang" in my dialect, and how I miss those when the acv hype came about, people nowadays are crazy about traditional produce, which I admit I didn't appreciate in my younger years having grown up in the rural areas . Now I'm living in HK one of the coolest cities but seeing how the world has evolved pandemic,gmo ,etc when it comes to healthy living there's no place like living in the country side making your own story of a beautiful simple way of life😊 but thankfully people like you come up with cool ways reminding us that home maybe far away but we can still make what we're missing in our new adopted. Home country. God bless 🙏 keep sharing 🙂
Thank you for encouraging ! I am also away from my home and settled in Singapore so I could totally relate to you . I realised it doesn't take much to make healthy food . The kind of food (mainly fermented) I prepare at home is actually made from inexpensive day to day items. The food I make at home is not medicine but can help to keep our gut healthy and maintain overall health. By making at home we can show our next generation the beauty of having home made food and drinks , which is not only healthy, inexpensive, sustainable but tasty too :) .
This is great! I'm obsessed with making vinegar at the moment! Since finding out the benefits of ACV....just a few monts back! I have jars fermenting all over the place, i was wondering about bananas, you've answered my question :)
You're so welcome!
@Steven Ferrel - LOL I have been making vinegar too. I begin with apple cider vinegar. A few recipes say dried fruit is even better. I have a batch of raisin vinegar on the go right now. Must try using up my banana peels. I really want to try making malt vinegar too at some point. Happy Brewing!!!
I will try this vinegar. I was searching what I can do with the plenty of bananas that I have already. Thank you
Hope you enjoy!
Thanks you for sharing the beautiful recepe banana vinegar.
Sending big love from Indonesia 🇮🇩🇮🇩
Thank you so much !
Thank you so much! You are such an amazing person! These videos must have taken a long time to create. Once I create my own vinegar I will pay it forward by giving away the vinegar and also teaching others about how to make their own.
You are so welcome!
That was really impressive!
Thank you !
Thank you for your clear instructions
Thank you 😊 🙏
interesting 👍👍 perfect made of banana vinegar thank for sharing from qatar watching 🇶🇦🇵🇭
Thank you too
Hello, thank you for the recipe and I can't wait to make banana vinegar. I just started making a batch of apple cider vinegar and it looks almost the same. How did your banana vinegar ferment so fast? What do you use your banana vinegar for?
How fast it will ferment depends on temperature. In Singapore it’s tropical weather temperature varies between 30-36 degree hence fermentation went so fast
Ever since traveling to Costa Rica and trying chilera, a spicy veggie condiment that uses banana vinegar as a base, I've wanted to make banana vinegar so I could revisit the flavors of the tropics at home. This is my first attempt at making vinegar. My batch of banana vinegar is less clear and more of a murky brown compared to the results you have in your video. Is this an indication of anything bad or should it be fine to consume? The PH strip is between 3 and 4 like you showed in your video and has a slight asiago cheese smell. Thanks for sharing your knowledge and expertise. It's a wonderful gift to the community.
Thank you so much for your encouraging words, so kind of you ! I would say colour of vinegar depends on the fruits you have used. Types of bananas varies widely hence colour of vinegar can vary . Even batch to batch vinegar with same category fruits vary . Can I know how many days passed ? And what's your room temperature in general ? based on that I can guide you . So far if PH level is btw 3 to 4 nothing to worry .
@@BrewNourish I started the process on the 17th of October. It's been close to a hundred days. It took longer for my SCOBY to form than it did in your video. That may be because I didn't have a starter. I keep the vinegar jar in a cabinet in the kitchen. The temperature averages 20C/68F. If you believe the vinegar is ready, I am very excited to try it. Would brewing vinegar in an oak barrel add any additional depth of flavor or is glass always the best option? I appreciate your help and guidance. Thank you so much!
How was the vinegar, did you use it yet?
@@deltastarlight5111 It took me longer to develop a mother, but the end result turned out great. I've made a fantastic chileras with it that reminds me of what I had in Costa Rica. I frequently use it in cooking. To me it is more sweeter than an apple cider vinegar, which I guess is due to the type of banana I used. That extra sweetness may be a turn off to some. However, to me it is very tasty and I would recommend it. I'll be making another batch soon
@DR sorry I overlooked your msg and just saw it . Nice to know you got your vinegar which you liking it . The extra sweetness also could be from the sugar you have used . It is very much possible that during last phase yeast were weak and couldn't consume the sugar fully . From next batch try to add sugar when fermentation is very active . When there is high level of alcohol created yeast will die off, at that point if you add sugar it will unlikely get consumed or breakdown . Best wishes !!
Very easy to follow recipe....
Yes and Thank you !
Pls. Clear some of my questions,
Is it compulsory to use glass bottle or any other utensils also can use,
In 2nd firmentation alcohol to acetic acid is it compulsory to keep in dark place,
And if we want to produced in huge qty for commercialized purpose what will be proceedures for bulk
Hi, thanks for sharing!
I saw molds on top of the banana on the 2nd day.Should I discard it or just remove the molds?
How about the lid, should it be tightly covered or a cloth cover is adequate?
There is difference btw mold and kham yeast . Generally banana attracts more kham yeast so most probably you got kham yeast . Clean out the top layer and stir or shake 2/3 times per day until 2/3 weeks . You can keep the lid semi tight to avoid explosion but after straining cover with cloth or towel .
Excellent video as usual! So glad to find you.
Thank you kindly!
Thanks this was great, well explained. Could I use the same mother also for kambucha or is each mother for a specific fermentation process?
Unfortunately you can't use Vinegar Mother for Kombucha . Because the colony of bacteria and yeast in vinegar mother is different stain from kombucha . Vinegar is much more acetic . Thank you for visiting ! Stay blessed.
I have several bananas in freezer that are quite brown. Do you think I could thaw and use them? Thank you for posting
Yes you can ! Add some organic raisin with it to have some active yeast .
Wow! This is amazing. I wold love to try this!
You should!
I made mango Vinegar.i will try banana.i have a few different ones going at the moment.
Great going !
Very nice! Thank you!
Thank you too 😊
May i ask if i can use mixed varieties of bananas in making vinegar?
Yes, definitely
Thank you ma'm for your proper explanation about banana vinegar. 🙏🙏🙏🙏
Most welcome 😊🙏
Hi, why don't you use the same techniques of the wine makers for the first fermentation ? Tightening the cover and using airlick....etc.
Thanks
Yes you can but most people don’t have airlock system at home so I show them alternative process .
excellent info keep it going
Thank you !
Could you tell me if the vinegar has a banana taste to it, please? I want to try this but I'm curios to know this before starting doing it:)
You will get mild banana flavour nothing much :)
I’m currently trying a batch and it wasn’t this method. Very insightful, thank you! HHH
Glad it was helpful!
Should I do not mix the vinegar when the mother starts to form?
No
How can this vinager be use
Salads, cleaning, as an alternative to other vinegar recipes. Digestion. Whatever you like really
You're from another planet man?😅
Can you use a scoby from another vinegar?
Yes you can 😊
Your channel is awesome 👍💥
Thank you for encouraging 😊❤️
Does this end up with a mother and work same as ACV ??👍
Yes Absolutely ! It's the same process .
Excellent
Thank you so much !
Ma'am please mention the health benefits of taking banana vinegar.regards
It’s same as apple cider vinegar . Infact all fruit vinegar has similar benefits because the purpose of a fruit in vinegar process is to supply natural sugar mainly . It’s the acetic acid and bacteria which bring the benefits in vinegar not fruits .
Apple cider vinegar and banana vinegar is same to reduce waight plz tell
Both vinegar has same benefit because both have acetic acid . But ACV doesn’t reduce weight directly it just make you less hungry same does banana vinegar .
What are some uses where banana vinegar is especially good?
all vinegar have same benefits because the benefits come from the acetic acid not much from the fruit . But making Banana vinegar is easy and cost effective than ACV.
Wowwww , Is there any fruits left for fermentation??? 😄😄😊😊😊👍👍👍👍👍
ha ha , most of the fruits you can do fermentation actually .
And vegetables 🙂
Jamun ka sirka banane ki recepi batayiye
Same recipe follow kijiye 😊
Wonderful
Thank you !
Excellent video 😁
Thank you ☺️
Is it okay to make vinegar without adding sugar?
Without adding sugar you can’t make vinegar at home 😊
Dear BrewNourish, how to make the Mother first if i don't have any . Thank you
Dear you will get mother naturally if your first stage of fermentation goes well . If after waiting for 5-6 weeks you still don't get mother then just add one cup raw apple cider vinegar after straining the liquid . Also remember mother is not important getting PH level near to 3-4 is important . That will confirm your vinegar is ready.
@@BrewNourish thank you for your reply . Appreciate
Which stirer you use plz tell 🙏🏾
Any wooden spoon wash in hot water wait for it to cool down and use for stirring .
When use the vinegar, will food or pickles used have banana smell?
Not really :) .
Can we use banana vinegar mother to prepare apple cider vinegar
Yes 👍
I use water from cocunut and massed banana ,fermented for 3 days add sugar ,boiled it down ,strained set asside for one hour i add yeast and mother liquor to hasten the acidity
Hi where to get source for mother if you don't have as a beginner?
You don’t need mother if the fermentation going well . Mother will appear naturally.
Very good 👍
Thank you !
Thanks. Pls how can I make vinegar from tamarind?
I think tamarind might be difficult though I have not tried . But I feel Tamarind will not have natural sugar that much which helps to create good quality alcohol .
My banana keeps floating to the top and it turns brown and has a funny smell. Is this an issue? Also I noticed you have a lid. Do I need to keep it covered?
Keep it covered as it’s getting oxidised . Shake well 2/3 time per day for next 2 weeks .
Please share some healthy recipes ||From বাংলাদেশ ♥
Already have so many videos. You can check my channel :).
@@BrewNourish yeah I have already checked
I'm wondering how long do you need to let it sit to get 5% acidity??
It's hard to achieve 5% acidity because naturally we cant create so strong alcohol with ABV around 9-12%. If you use yeast it's possible .
Very Nice 👍👍
Thanks for the visit
Is it okay not to add mother on the 35th day? It's my first time so I dont have any from a previous batch. How can I adjust the process to make up for not having a mother?
It's ok not to add mother, if your fermentation going strong you should get mother naturally . after straining cover the mouth with cloth and leave it in room temperature . Mother will automatically come in few weeks .
ohhh i think i just found out the reason my vinegar in a 5L water bottle grew thick and huge mother... it was accidentally not closed loosely... i thought it was mold until i did some searches and learned that it was the mother / scoby. now i can't stop searching for things i can do with the mother.. i don't have chickens, sorry lol!
You can keep it for next batch or give it to plants :)
Good
Thanks
When do I stop stirring the cider? From the 5th day after it was strained, do we still stir it till the 20th day?
If the weather you are leaving not very hot below 28 degree then no need to stir after straining but if you notice kham yeast appearing continue to stir for another 10/15 days and add little raw apple cider vinegar (brag ACV with mother). If kham continue to appear mother will not come easily.
@@BrewNourish thank you.
BrewNourish Hello! Mother has already developed in my banana vinegar. Can I still Decrease the PH to make it more acidic even after I removed the mother after about 1 to 2 weeks after I strained by “putting back” the mother again and just cover the cloth? ( bec I already sealed the container tight)
After it reaches the right acidity, can I boil it ( pasteurise) to store it longer? Or just keep a few mother in the bottle? As I made quite a lot. Thank you.
Melody De Leon so you mean you have already taken out mother and sealed the container ? Mother needs oxygen . If you keep longer outside with mother the acidity level will drop further but after certain point it won’t drop . So without testing with PH strip or PH meter it’s hard to say in which phase you are .
Thanks
Thanks for the video!
Your commentary seems to indicate that you have a tech background or thorough research/ approach!
It would be nice if you avoided the mention of apple cider vinegar mother while recording this recipe. It could mean that we lack an ingredient!
Its perfectly ok to invite us to view your other fermentation videos, seperately.
Worth saving to a file.
I had to turn off the captions due to what seems as wrong spellings!
Thanks for the tips!
Which color code is for consumable 5% acetate acid , in banana cidar vinegar
Hello, can I made this banana vinegar without the mother?
You can , no need to add mother or vinegar with mother. Just ensure your' first phase fermentation is very active and lots of bubbles created which will produce higher percentage of alcohol . Mother bacteria can also come from air so it's not a problem . Just follow the process as it is .
I made this a couple days ago, but there's a lot of white stuff on 3rd day. I don't check the texture, but it smells awful.
uses and benefits please
Same as normal vinegar .
Beautiful.
Thank you!
Please make video of banana vinegar in hindi
I don't understand the english
If you do not have the mother you can add any vinagre that you have in home
Can we use plastic bottles instead of glass
You can but I will not recommend . Plastic can react with acid present in vinegar .
White (synthetic) Vanager is backed in plastic bottles what about that dear
That's not a natural vinegar, it's different
Please make coconut vinegar
to make coconut vinegar we need Todi which is ban in Singapore so I can't make coconut vinegar .
@@BrewNourish 🥲
Can you make it without adding sugar?
No not possible because sugar is the food for yeast & bacteria .
@@BrewNourish Yes, but there's already sugar in the bananas
Not enough to make vinegar specially without adding yeast
❤
Can i use frozen bananas?
You can but it might not ferment so actively. Fresh over ripe is always good .
@@BrewNourish alright thanks 👍🏻
नमस्कार,
आप अपनी वीडियो हिन्दी में भी अपलोड कीजियेगा। आपकी वीडियो बहुत यूजफुल होती हैं।
Hindi main hain . Link Share kar rahi hu :
ua-cam.com/video/tICtnCG3h8E/v-deo.html
What kind of banana did you use?
Normal organic banana .
❤😊
Does anyone know if the banana vinegar still retains some of the banana flavor?
Not really because it will be too acidic !
❤❤❤
Ma ami banana vinegurer photo pathiec ph level ta aktu dekho shomoy pele...
acha dekhchi .
So how can I make banana extract. Something that I can put in ice creams and baked goods. 🌝
You want keep the extract for long period ?
@@BrewNourish so should I just put the banana. So should I do the same thing you're doing but just keep it in the drawer a little bit longer.
Ciao. Puoi mettere i sottotitoli per favore? Vorrei seguire le tue ricette!
Ciao. Italian subtitle ?
@@BrewNourish yes
Hello what alcohol did you use??
Alcohol? I didn't use any alcohol . It was produced automatically .
where to find mother vinegar?
Can use Brag vinegar with mother , if don't have it's ok mother comes naturally .
Now my banana peels won't go to waste ahh
Yes ! Reutilising & Recycling of resources 😊👏
@@BrewNourish thanks. I have made pineapple vinegar. Looking forward to this
Hello, can I do this step but without the banana peel?
Yes off-course 😊!
আপু আমি বাংলাদেশ থেকে বলতেছি আপনে এত বিনিগার বানান তার ভিডিও করন একটা কোকোনাট বিনিগার ভিডিও করেন কারন কোকোনাট বিনিগারের ভিডিও আপনার মত এরকম বালোভাবে কেউ দেখায় না থাই অনোরদ রল একটি কোকোনাট বিনেগারেরভিডিও করবেন। আপু আমি তো বিশিপরাশুনাকরিনি তাই ভুলহলে বুজেনিয়েন
মানুষ বেশি পড়াশুনা করেও এখন অবুঝ তাই ডিগ্রী দিয়ে মানুষ বিচার হয়না :))। কোকোনাট ভিনেগার বানাতে গেলে কোকোনাট ফুলের রস লাগে যেটা বেশির ভাগ লোকই জানেন না। আমার এখানে তো পাওয়া যায়না কি করে বানাই বলুন তো।
It is good to feed banana mother to ANC or african nigth clower?
Do you mean flower ? We can use mother to some plants but not to all . Have to research if that plan't can accept acetic soil as adding mother will make soil acetic .
Vinegar has 3 stages
Alcohol to acetaldehyde to acetic acid
👍🏽
Kefer সম্পর্কে একটু বিসতারিত একটা ভিডিও বানাবেন।