Extra tip for those with little ones (or maybe you just eat a lot of apples), when I slice up apples for my little ones I save the cores in a gallon zip top bag in the freezer. When the bag is full, I make up a gallon batch of vinegar! Like I said in the video, I mostly do this with apples and pears, but I am curious what fruit would YOU be most likely to use for making scrappy vinegar?
Can you use this to make distilled vinegar? Is distilled vinegar even all that necessary to use versus a fruit vinegar for cleaning? I'm just wondering if using a fruit vinegar to clean with will bring ants. 😅
@caroblue7988 I have never distilled it, if it's fully gone to vinegar it won't attract ants 😄 I also like to add citrus peels or fresh pine needles to infuse into finished vinegar I intend to use for cleaning, gives a nice fresh scent!
Awesome, so now I can have a full process of healthy money saving things to do with food scraps before ultimately making it to the compost pile. Bones ->Bone Broth->Bone meal - Optional Compost Veggie Scraps -> Veggie Broth -> Vinegar-> Compost. Fruit Scraps -> Kompot (Boiled Fruit drink you optionally add sugar to and cool/ Refrigerate)-> Vinegar -> Compost. Nothing wasted, making alcohol is optional instead of vinegar lol.
Great video, it never dawned on me to make my own vinegar from fruit scraps. The only fruit scraps I ever used was pineapple peel to make Mexican style alcoholic drink
Thank you! Pineapple sounds delicious, I've made Tepache before, but I didn't let it get alcoholic, just to the point of being a little bubbly. Thanks so much for sharing!
Here is a *great* funnel: use an empty 1-gallon water jug. Cut the bottom off, you can pour almost a full gallon of liquid in rapidly to get into smaller jars.
Omg you have made this so simple and presented it in a easy to digest way and have given me the boost to better my life (struggling with insulin resistance and hormone imbalances) lov u :)
I just cleared up my FIV cat's mange with a few daily applications of 50/50 apple cider vinegar and water. Her skin is soft now (it was covered with scaly bumps) and her health improved after licking it up.
The sugar is optional but I do find it helpful, if you want to avoid using sugar all together it will just be a slower process and id maybe use more vinegar at the beginning to keep any unwanted bacterial imbalance in check while it gets going.
Thanks for sharing, I've got Orange & a 2nd Lime Vinegar making as well as a gallon of ACV in the making... its amazing how homemade Vinegar has such a robust flavor... Blessings
Hi 👋 I'm so glad you found the channel and have been enjoying the content! Thank you for taking the time to say hi. It means so much to hear from you guys here in the comments! 😀
I just found your channel yesterday and love it! I watched all your meat curing content and it was great. Homemade vinegar is seriously amazing! I use it for everything 🧡
I don't usually test the Acidity with strips or anything but yes it works well for cleaning. You can ensure a stronger vinegar by adding some sugar, but even without it will just take a bit longer to develop.
Well, you look as if you have taken to the video making like a Muscovy to Fire Cider!! Seriously enjoy your videos and would be interested in seeing your autumnal garden. You have a growing following and I am sooo happy for you. 🎉
Thank you! Haha, this made my morning, a Muscovy to Fire Cider 😂 thanks so much for taking the time to comment! I'm glad to hear you are enjoying the videos. My fall garden was a bit of a tragedy this year and I didn't really talk about it, I don't know if you saw because it was really brief that I mentioned it, we had to move out of our house for a few months this summer because one of my girls started having really bad allergic reactions in our new house and we figured out it was the carpets were full of mold and dog dander even tho we cleaned them it wasn't enough so we had to move out and remove the carpets and scrub the whole house down... long story short my little one is doing well now and we are back in our house but we were renting a small place from friends 30 minutes from our house so I wasn't able to come check on the garden regularly, when I wasn't home the deer, or something, tore down my fence and ate every single cabage, bean, and left me 2 squash 😅 so I was able to harvest some onions, a few beets that survived, the two squash that were left and that's really all that survived into the fall. I was very disappointed, but I got garlic planted and am looking forward to trying again next year with a sturdier fence and being home to keep an eye on things!
Yes, once it's finished, you can use it in any way you wish! It's rich in probiotics, so some people like to drink 1 tbsp a day for that reason, I use in in Mayonnaise, broth, meat marinade, as a hair rinse, or face toner occasionally. For cleaner I love to take finished vinegar and add some citrus peels or pine needles to it, let it sit about a week, strain off the peels, put it in a spray bottle with a little water and I use that to clean everything! Sometimes, I'll add a couple drops of Sal Suds to the spray bottle as well.
@karebears82 Thank you! I'm so glad to hear you are enjoying and finding the videos useful! That is so encouraging 💕 thanks so much for taking the time to say hello!
Aloha friend! I get mine from Azure Standard. www.azurestandard.com/shop/product/food/sweeteners/molasses/old-fashioned/molasses-old-fashioned-organic/26866?package=SW456&a_aid=Aqm6NKlEuR
First I just wanted to say how glad I am your videos started showing up in my feed. I agree with everyone, the way you share is beautiful and you make it so easy for everyone to understand. It is my understanding that to use vinegar for ferments, etc it has to have 5% acidity. What are your thoughts, since you don’t test it for acidity?
Hi! First off, thank you! I'm so glad you are enjoying the channel! For things like fire cider, I'm not worried about the precise acidity. It's a living food and there isn't a risk of botulism like there is with canned, picked foods. I can kind of tell just by sipping my vinegar if its a "weak batch", I don't often end up with what I would deem a "weak" batch but if I do I usually reserve that for infusing with citrus or pine to be used as a cleaner or feed it to my poultry as a little probiotic boost for them. Pickling is where it really matters and is a safety issue. I never make canned food with homemade vinegar just because I don't test mine. I could get pH strips and do it, but it just hasn't been that much of a priority to me yet. I don't actually pickle very much, I do a lot more lacto fermenting (with salt water brine) so when I want to make something like pickled eggs, I just buy nice 5% vinegar from Azure so I can have total peace of mind. Hopefully, that answered all your question, please feel free to reach out any time! I love getting to chat in the comments and meet so many lovely people!
Thank you! That makes sense. (I LOVE Azure!). So here’s another question, since you mentioned lacto fermentation. Do You ferment cabbage, and if so, how do You store it? It seems that the fermentation recipes recommend storing in the refrigerator. Is there a method for long-time storage? Would lacto fermentation work with a big crock kept in a cool place- kind of like they used to do the crock dills and skim the scum…?
@lynmay4957 I have never done whole cabage heads, but I make kraut all the time! I am not set up for storage outside of the fridge currently, but I am hoping to put in a cellar at our current residence and then store ferments in there. I used to have a cold room that was perfect for meat curing and storing ferments but need to get better set up in this place. If you have somewhere that stays in the 40-50f range and won't freeze, that's a perfect storage spot! I have kept kraut in a cold spot like that over Winter and into spring and easily keep kraut in the fridge for a year or more.
Extra tip for those with little ones (or maybe you just eat a lot of apples), when I slice up apples for my little ones I save the cores in a gallon zip top bag in the freezer. When the bag is full, I make up a gallon batch of vinegar! Like I said in the video, I mostly do this with apples and pears, but I am curious what fruit would YOU be most likely to use for making scrappy vinegar?
Is the arsenic in apple seeds a problem or not at all?
@davebrugman6835 No, it isn't an issue here 😀
Can you use this to make distilled vinegar? Is distilled vinegar even all that necessary to use versus a fruit vinegar for cleaning?
I'm just wondering if using a fruit vinegar to clean with will bring ants. 😅
@caroblue7988 I have never distilled it, if it's fully gone to vinegar it won't attract ants 😄 I also like to add citrus peels or fresh pine needles to infuse into finished vinegar I intend to use for cleaning, gives a nice fresh scent!
Awesome, so now I can have a full process of healthy money saving things to do with food scraps before ultimately making it to the compost pile. Bones ->Bone Broth->Bone meal - Optional Compost Veggie Scraps -> Veggie Broth -> Vinegar-> Compost. Fruit Scraps -> Kompot (Boiled Fruit drink you optionally add sugar to and cool/ Refrigerate)-> Vinegar -> Compost. Nothing wasted, making alcohol is optional instead of vinegar lol.
Great video, it never dawned on me to make my own vinegar from fruit scraps. The only fruit scraps I ever used was pineapple peel to make Mexican style alcoholic drink
Thank you! Pineapple sounds delicious, I've made Tepache before, but I didn't let it get alcoholic, just to the point of being a little bubbly. Thanks so much for sharing!
Here is a *great* funnel: use an empty 1-gallon water jug. Cut the bottom off, you can pour almost a full gallon of liquid in rapidly to get into smaller jars.
Omg you have made this so simple and presented it in a easy to digest way and have given me the boost to better my life (struggling with insulin resistance and hormone imbalances) lov u :)
I'm so glad to hear it! Wishing you well my friend 🧡
Thanks so much, You make it look so easy. I will be trying this in the near future.
I just cleared up my FIV cat's mange with a few daily applications of 50/50 apple cider vinegar and water. Her skin is soft now (it was covered with scaly bumps) and her health improved after licking it up.
That's wonderful! Thank you for sharing 😀
I wish I could get folks, to save me their fruit scraps. However, it's not free, for me bc you must use sugar, to get the fermentation going.
The sugar is optional but I do find it helpful, if you want to avoid using sugar all together it will just be a slower process and id maybe use more vinegar at the beginning to keep any unwanted bacterial imbalance in check while it gets going.
Thanks for sharing, I've got Orange & a 2nd Lime Vinegar making as well as a gallon of ACV in the making... its amazing how homemade Vinegar has such a robust flavor...
Blessings
I'm going to try this thank you for sharing
I am new as of a few days ago. Love this one. ❤
Hi 👋 I'm so glad you found the channel and have been enjoying the content! Thank you for taking the time to say hi. It means so much to hear from you guys here in the comments! 😀
I just found your channel yesterday and love it! I watched all your meat curing content and it was great.
Homemade vinegar is seriously amazing! I use it for everything 🧡
Thabk you, I'm so glad to hear you are enjoying the videos!
It is amazing stuff indeed! Thanks so much for taking the time to comment and say hello 👋
I thought you needed to make alcohol first to make vinegar but apparently not. How strong is it? Strong enough to clean with?
I don't usually test the Acidity with strips or anything but yes it works well for cleaning. You can ensure a stronger vinegar by adding some sugar, but even without it will just take a bit longer to develop.
Well, you look as if you have taken to the video making like a Muscovy to Fire Cider!! Seriously enjoy your videos and would be interested in seeing your autumnal garden. You have a growing following and I am sooo happy for you. 🎉
Thank you! Haha, this made my morning, a Muscovy to Fire Cider 😂 thanks so much for taking the time to comment! I'm glad to hear you are enjoying the videos. My fall garden was a bit of a tragedy this year and I didn't really talk about it, I don't know if you saw because it was really brief that I mentioned it, we had to move out of our house for a few months this summer because one of my girls started having really bad allergic reactions in our new house and we figured out it was the carpets were full of mold and dog dander even tho we cleaned them it wasn't enough so we had to move out and remove the carpets and scrub the whole house down... long story short my little one is doing well now and we are back in our house but we were renting a small place from friends 30 minutes from our house so I wasn't able to come check on the garden regularly, when I wasn't home the deer, or something, tore down my fence and ate every single cabage, bean, and left me 2 squash 😅 so I was able to harvest some onions, a few beets that survived, the two squash that were left and that's really all that survived into the fall. I was very disappointed, but I got garlic planted and am looking forward to trying again next year with a sturdier fence and being home to keep an eye on things!
@@apinchofpatience trying times indeed, glad little one ok now. Venison for a year then.
😁👍🤗
Love this informative video. Thank you for sharing! ❤
I'm so glad you found it useful! Thanks for taking the time to comment 💕
After it’s finished then we can use for cleaning? Please tell more uses.😊
Yes, once it's finished, you can use it in any way you wish! It's rich in probiotics, so some people like to drink 1 tbsp a day for that reason, I use in in Mayonnaise, broth, meat marinade, as a hair rinse, or face toner occasionally. For cleaner I love to take finished vinegar and add some citrus peels or pine needles to it, let it sit about a week, strain off the peels, put it in a spray bottle with a little water and I use that to clean everything! Sometimes, I'll add a couple drops of Sal Suds to the spray bottle as well.
@@apinchofpatience thanks so much!
I'm learning so much from your videos! You are so creative, informative, and easy to understand. Thank you, you are a blessing!
@karebears82 Thank you! I'm so glad to hear you are enjoying and finding the videos useful! That is so encouraging 💕 thanks so much for taking the time to say hello!
Aloha hugs 🤗 where can I get Large Jugs of Molasses. I visited your
Channel today for some patience
Aloha friend! I get mine from Azure Standard.
www.azurestandard.com/shop/product/food/sweeteners/molasses/old-fashioned/molasses-old-fashioned-organic/26866?package=SW456&a_aid=Aqm6NKlEuR
First I just wanted to say how glad I am your videos started showing up in my feed. I agree with everyone, the way you share is beautiful and you make it so easy for everyone to understand.
It is my understanding that to use vinegar for ferments, etc it has to have 5% acidity. What are your thoughts, since you don’t test it for acidity?
Hi! First off, thank you! I'm so glad you are enjoying the channel!
For things like fire cider, I'm not worried about the precise acidity. It's a living food and there isn't a risk of botulism like there is with canned, picked foods. I can kind of tell just by sipping my vinegar if its a "weak batch", I don't often end up with what I would deem a "weak" batch but if I do I usually reserve that for infusing with citrus or pine to be used as a cleaner or feed it to my poultry as a little probiotic boost for them.
Pickling is where it really matters and is a safety issue. I never make canned food with homemade vinegar just because I don't test mine. I could get pH strips and do it, but it just hasn't been that much of a priority to me yet. I don't actually pickle very much, I do a lot more lacto fermenting (with salt water brine) so when I want to make something like pickled eggs, I just buy nice 5% vinegar from Azure so I can have total peace of mind.
Hopefully, that answered all your question, please feel free to reach out any time! I love getting to chat in the comments and meet so many lovely people!
Thank you! That makes sense. (I LOVE Azure!). So here’s another question, since you mentioned lacto fermentation. Do
You ferment cabbage, and if so, how do
You store it? It seems that the fermentation recipes recommend storing in the refrigerator. Is there a method for long-time storage? Would lacto fermentation work with a big crock kept in a cool place- kind of like they used to do the crock dills and skim the scum…?
@lynmay4957 I have never done whole cabage heads, but I make kraut all the time! I am not set up for storage outside of the fridge currently, but I am hoping to put in a cellar at our current residence and then store ferments in there. I used to have a cold room that was perfect for meat curing and storing ferments but need to get better set up in this place. If you have somewhere that stays in the 40-50f range and won't freeze, that's a perfect storage spot! I have kept kraut in a cold spot like that over Winter and into spring and easily keep kraut in the fridge for a year or more.