Instead of throwing the banana peels in the garbage can, you can turn it to another product like the banana peeling vinegar. Looks easy to make and I haven’t seen this in the market yet so maybe you can start producing this if you wanted to start a vinegar making business.
1 kg banana peels
8 cups water
1½ cups sugar
½ teaspoon baker’s yeast
1 cup vinegar starter
wide-mouthed glass jars
- Slice a kilo of banana peel, add 4 cups water, then boil.
- Extract the juice of banana peel, decant and filter through cheesecloth.
- Add 4 cups water, 1 ½ cup sugar and pasteurize for 10 – 15 minutes at 60 -65ºC.
- Transfer into sterilized container, half-filled.
- Cool, then add ½ tsp baker’s yeast for every 8 cup mixture. Allow to ferment for 7-8 days.
- Decant/siphon to separate sediments (dead yeast).
- Add 1 c of vinegar starter for every 4 cup liquid. Cover with clean cloth/paper.
- Allow to ferment at room temperature for 2-3 weeks or until a sour odor of vinegar is attained. Decant to separate the sediments.
- Fill container to full capacity. Age for a month to produce quality vinegar.
- Pasteurize at 60ºC for 5 minutes. Filter, bottle, seal tightly, label and store.