Yesterday I strained the peach and aprium vinegar and will let it sit on the counter for another week to further ferment. I may strain the pear vinegar today.
The reddish vinegar in front is the aprium, the half gallon and quart on the back left are peach and the other three are dandelion.
I should get three or four quarts of pear vinegar and I want to make fire cider this week so the kitchen lab will be a happening place for a few days. I still have lots of potatoes to get canned. I’m going to limit myself to three loads in the electric canner per day. That will be 15 pints and that’s about all the standing I can do on my foot per day.
Donna in KS says
I have wondered how the foot was doing.
No worse but not a whole lot better.
Did I miss when you put these in? I couldn’t find a post? Thanks!
How do you use the fruit and dandelion vinegars?
We will sometimes use them for oil and vinegar in salads but mostly, I use fizzy water, about 1/4 cup of the vinegar with a bit of simple syrup to make a drink.
You’re making “shrubs”! I love the old-fashioned word…maybe you can get into making phosphates soon.
I guess drinking kombucha accustomed you to the sweet-and-sour flavors.
I, too, was wondering about the foot. Glad it’s not worse, as you are not one to sit for long!
..Oops, I looked it up, and you ARE making phosphates. A shrub apparently is not fizzy. S’all good. 🙂
I just posted a response to Pat’s question below. Hopefully you’ll see this.
Marie L. says
I was also wondering how you made them.