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.
9 thoughts on “Flavored Probiotic Vinegars”
I cannot wait to try this probiotic vinegar! I usually make Fire Cider which can be an involved process but this seems really simple and straightforward.
Thanks for all of your fabulous recipes!
You’re welcome, let us know how it goes!
Hi! Can you use regular white sugar instead of coconut sugar?
Yes, no problem.
My vinegar doesn’t look like your pictures. I used strawberries in one and nectarines in one. Both are the same brownish color and the strawberry one is somewhat thick. Is this ok?
I may need a little more detail, they shouldn’t look brown at all. What stage are they in? They also shouldn’t be thick at all.
Hi ladies! Thank you for the great recipes! Do you leave the fruit, water and sugar mixture on the counter for seven days? My water doesn’t look like yours. It’s brown but it was brown from the start because of the coconut sugar. After a week there was brown sludge on top so I’m going to throw it out. What did I do wrong? Thank you!
We leave it on the counter for 7 days. The longer it sits on your counter the more color it will get from your fruit. We don’t know why yours is brown. Our photos aren’t photoshopped or edited in any way. There is a brown residue on the top. We usually take a paper towel and wipe the edges of the jar and then push the fruit back down in the jar. Try using fresh ripe fruit.
I’m so excited to try this recipe! Does water evaporate during that 1st seven days step (do you end up having to add water, periodically)? Also, I’m eager to try making some roselle drinking vinegar like I bought at our local farmers market, recently. Are you familiar with how to do that?