We’re excited to share this simple, yet gut healthy recipe with you. The first time we learned about making are own Flavored Probiotic Vinegars was at a fermenting class we took. We were learning about making sauerkraut when the instructor let us try her homemade Flavored Probiotic Vinegar. This was foreign to us that we could make our own Flavored Probiotic Vinegars that tasted good too. We use apple cider vinegar for gut health but don’t necessarily love the flavor. This vinegar you will LOVE!
This vinegar starts off as a fruit juice and over time you grow an actual mother in your vinegar. In short, a “mother” is a colony of beneficial bacteria, similar to a Kombucha scoby. This bacteria helps keep your gut and digestive system healthy. You can add a tablespoon to your water everyday for beneficial gut health.
Here is the process of making Flavored Probiotic Vinegarquart jar with fruit (can be scraps, fresh or frozen) and 1/2 cup coconut sugar. Our favorites are pineapple, peaches, cherries, cranberries and strawberries. Next, cover the fruit with filtered water to the top of the jar. Then, place a coffee filter over the jar with a quart ring only.
After One Week
Stir water and fruit every day for 7 days. Make sure the fruit is under water as much as possible. If you notice any mold forming, don’t worry your fruit was just exposed to air. Simple take a spoon and scrape it off. On day 7 remove the fruit; strain the liquid for any remains particles, add 1/4 cup apple cider vinegar. Then replace the coffee filter and quart ring. Place vinegar in a warm place. We like storing it in the top of our panty. Now mark your calendar for 4 weeks an forget about it!
After 4 Weeks
Test the flavor after 4 weeks, if it tastes like alcohol then it needs more resting time. If it tastes like vinegar you’re ready to start to use it. Store the final product in the refrigerator, if you leave it at room temperature it will continue fermenting.
Flavored Probiotic Vinegar
- 1 quart jar
- fruit to fill quart jar
- filtered water
- 1/2 cup coconut sugar
- 1/4 cup apple cider vinegar
Fill your quart jar with fruit (can be scraps, fresh or frozen). Our favorites are pineapple, cherries, cranberries and strawberries.
Stir in coconut sugar, then cover fruit with filtered water.
Place a coffee filter over the jar with a quart ring only.
Stir water and fruit every day for 7 days. Make sure fruit is under water as much as possible.
On day 7 remove the fruit; strain the liquid for any remains particles.
Add 1/4 cup apple cider vinegar.
Replace the coffee filter and quart ring.
Place vinegar in a warm place. We like storing it at the top of our panty where the warm air circulates.
After a few weeks you'll notice a scoby starting to form on top.
Test the flavor after 4 weeks, if it tastes like alcohol then it needs more resting time. If it tastes like vinegar it's ready to use.
Discard the scoby or use the scoby in your next vinegar start to speed up the process. Stain any particles left in the vinegar.
Store final product in the refrigerator. If you leave it at room temperature it will continue fermenting.
Use in your water daily or our favorite is to make salad dressings out of it. Just use in place where the dressing calls for vinegar.