Simple Peach Vinegar Recipe

Homemade vinegar is one of the simplest ferments you can attempt. Better yet, this basic recipe can be adapted to fit your favorite fruit.

| Fall 2019

peach-vinegar
Stocksy/Nadin Greeff

Homemade vinegar is one of those unusual but easy projects the whole family can get behind. All you really have to do is stir and wait. What could be simpler?

I’ve been making my own red wine vinegar, white wine vinegar, and malt vinegar from scratch for many years. However, when I decided to try fruit vinegar, I realized the process for this is a little different.

Finding good at-home fermentation information used to be difficult. Thank goodness for the 2003 book Wild Fermentation by Sandor Katz, fermentation expert extraordinaire. Although the directions in the book are for pineapple vinegar, I make peach vinegar because I have an excess of peaches growing in my backyard. The same process can be used to make any kind of vinegar from fruit scraps — things like fruit peels, over-ripe fruit, and fruit pulp left over from making jelly or juice. Just don’t use any fruit that’s spoiled. Soft or bruised is OK; rotting is not.



The Difference Between Wine And Vinegar

If you’ve ever opened a bottle of wine with a dried-out cork, you’ll recognize the relationship between wine and vinegar. Vinegar develops when the alcohol is exposed to air. You can think of it as a continuum; bacteria acts on sugar to cause fermentation, resulting in alcohol. Continued exposure to air keeps that process going until the ethyl alcohol is converted into acetic acid, and acetic acid is the chemical designation for vinegar.

This continuum is why it’s quick to make wine or malt vinegar at home; we can start out with premade alcohol that only has to undergo the transition to vinegar. However, when making vinegar from fruit scraps, we’re fermenting first to produce an alcohol byproduct, and then changing that byproduct into vinegar. Even though it takes longer than traditional vinegars, the process remains simple.






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