Banana vinegar, also known as banana cider, is a type of vinegar made from fermented bananas. It is a popular ingredient in Southeast Asian cooking and is known for its sweet and tangy flavor. It can be used as a marinade, a salad dressing, or as a dip for seafood. In this blog post, we will go over the detailed procedure and recipe for how to make banana vinegar at home.

  1. Gather the ingredients: To make banana vinegar, you will need ripe bananas, water, and sugar. Optionally you may add cinnamon stick, ginger, or other flavorings.
  2. Mash the bananas: Peel and mash the ripe bananas with a fork or a potato masher. Mix in sugar and additional flavorings (if desired) until well combined.
  3. Ferment the mixture: Transfer the mixture to a glass jar or a plastic container with a tight-fitting lid. Leave it to ferment at room temperature (around 77°F) for about 7 to 10 days. Stir the mixture twice a day. As fermentation proceeds, a white scum will appear on top of the liquid, this is normal.
  4. Strain the liquid: Once the fermentation process is completed, the banana mixture will become bubbly and will have a tangy aroma. Strain the liquid through a cheesecloth or a fine sieve into a clean jar or bottle. Discard the solid remains.
  5. Allow to mature: Let the strained liquid mature at room temperature for another 7 to 10 days. This will allow the vinegar to thicken and develop more flavor.
  6. Bottle and store: Once the vinegar is matured to your liking, transfer it to a clean and sterilized bottle. Be sure to leave an inch of headspace to allow for expansion. Store in a cool and dark place, like the pantry. It will last for a few months.

Banana vinegar is a delicious and easy-to-make homemade condiment that can add a unique flavor to your dishes. Its versatility in the kitchen allows you to use it as a marinade, salad dressing, or dip and it can be also used to preserve fruits and vegetables. With this recipe, you will be able to make your own banana vinegar, enjoy the flavor and reap its benefits such as it being rich in potassium and other minerals.

Also read: How to make puto pao

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