I have always asked myself why we just throw away a lot of coconut water and bananas when it could very well be processed into vinegar. I have known this as a child: In the 70s my maternal grandmother had plastic jars of coconut water lining up her windows. These were vinegar made from coconut water in several stages. The more aged the more sour.
Then we had a farmhelp who had a plastic pail full of overripe bananas that would become vinegar in 2-3 months time. Then there's Louie who provided pocket money to college kids in exchange for dried flowers - he had a big plastic drum with overripe evergreen bananas for vinegar.
I'd say that maybe in the Philippines we have not yet become so poor that we do not have to make because we can buy. Even if we complain to high heavens that life is hard, we still buy. Haha.
Anyway, I told myself: Even if I have money, I will not buy. Let's see.
Banana Peels or Overripe Bananas (Any banana basta hinog na kaayo)
You see I make green juice every day. Oh well, give or take a handful of days every month that I miss it - I'd like to peg it at every day. Part of the green juice is ripe bananas. I store the banana peels in the freezer until it accumulates to a kilo or so. Chop it up (manually or with a food processor it's up to you). Then I put it in a cooking pot, add one liter of water and 1 cup brown sugar. Boil for ten minutes. When lukewarm, squeeze out all the liquid. Manually or using a fruit press again it's up to you. While lukewarm, add 1 tsp of active dry yeast, put in a container and seal lightly to ferment. Don't twist the cap tight or it will burst. Store in a dark place (I store mine under the sink where it is dark and cool).
Check after one month. Some jelly-like solidification in the bottom may occur. Siphon the liquid into smaller glass bottles, taking care not suck up the solidified bits. Ferment for another month or two until the desired sourness is acquired.
Enjoy!
