quince vinegar

Ingredients for 1 servings:

• 3 kg quince(s), pulp
• 8 tbsp cane sugar or honey
• 2 tbsp apple cider vinegar, natural and unfiltered
• 7 tbsp cane sugar

Instructions

Working time approx. 30 minutes; Rest period approx. 45 days; Total time approx. 45 days 30 minutes

natural fermentation, no vinegar, yields approximately 800 milliliters

Peel, core, and dice the quinces. Put them through a meat grinder and pour the resulting purée, along with any liquid, into a large jar. Stir in the cane sugar or honey. Add a splash of natural apple cider vinegar. The apple cider vinegar helps the fermentation process begin faster, but it’s not absolutely necessary. There’s always enough yeast in the air to get the fermentation started. Cover the jar tightly with a cloth and store it in a cool, dark place. Every two weeks, stir in another tablespoon of cane sugar to keep the fermentation going. Repeat this process until the purée has formed vinegar. The more often you repeat the process, the better the vinegar will be. I ended up giving myself three months. Squeeze the purée through a stiff cloth and bottle the vinegar. The yield from three kilos of pulp was about 800 milliliters of the finest quince vinegar.