Ja­mun vine­gar

Down to Earth - - FOOD -

IN­GRE­DI­ENTS

1 litre of ja­mun juice A ster­ilised glass jar or ceramic or a new earthen pot

PRO­CE­DURE

Pour the ja­mun juice in the pot. Tie the mouth of the jar with a clean muslin and then cover, al­low­ing the pas­sage of air. Keep the jar on a sunny win­dow for about three months.

You can open the jar and smell the vine­gar form­ing in between, the aroma of the vine­gar will be the best in­di­ca­tor of ready vine­gar but the best vis­ual sign is when the layer of the mi­crobes on the sur­face makes a sta­ble disc that does not break when you lightly stir the liq­uid in­side.

Strain the vine­gar af­ter three months in a ster­ilised bot­tle. Store in a cool dark place and use it for mak­ing vine­gar onions or for salad dress­ing or just have it in a small shot glass ev­ery day for pro­bi­otic sup­ple­men­ta­tion.

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