How to make a delicious Costa Rica Chilera – and your own Banana Vinegar –

How to Make Natural Banana Vinegar

For your recipe book, here are the steps to make this natural banana vinegar. By the way, you can make vinegar from any type of banana, but they are often too sweet for that sour vinegar taste we like. So, you will need a raceme of mature guineo negro bananas and a 2-3 gallon plastic bucket with a good lid.

Now look for a 11/2 inch nail, which can be carefully nailed into the outside of the container 1 inch from the bottom. Make sure that the nail is tight and doesn’t drip.  If it drips, look for a bigger nail that fits tightly.

Now peel the bananas and mash them very well in the bucket with your hands. You should not add water. Simply place the lid on the bucket and place it in a dark and cool place. After the first week, the pulp of the bananas will float to the top and the liquid remains in the bottom of the pail.

During the following week, the liquid begins to ferment and begins to change to vinegar. In the third week the vinegar is ready, although the longer you wait the more mature the flavor.

Now pull the nail and let the vinegar pour out into a container. The finishing step it is to filter the vinegar and to bottle it.

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