Instead of throwing away our banana peelings, we can use it to make vinegar. The procedure is very simple as shown below.
banana peels – 1 kg
water – 8 cup
sugar – 1½ cup
baker’s yeast – ½ t
vinegar starter – 1 cup
wide-mouthed glass jars
1. Slice a kilo of banana peel, add 4 cups water, then boil.
2. Extract the juice of banana peel, decant and filter through cheese cloth.
3. Add 4 c water, 1 ½ c sugar and pasteurize for 10 – 15 minutes at 60 -65ºC.
4. Transfer into sterilized container, half-filled.
5. Cool, then add ½ tsp baker’s yeast for every 8 c mixture. Allow to ferment for 7-8 days.
6. Decant/siphon to separate sediments (dead yeast).
7. Add 1 c of vinegar starter for every 4 c liquid. Cover with clean cloth/paper.
8. Allow to ferment at room temperature for 2-3 weeks or until a sour odor of vinegar is attained. Decant to separate the sediments.
9. Fill container to full capacity. Age for a month to produce quality vinegar.
10. Pasteurize at 60ºC for 5 minutes.
Filter, bottle, seal tightly, label and store.
Source: DOST, picture from:bergefamily.com, http://food.oregonstate.edu/