Transform leftover pear cores into a tangy and aromatic homemade pear vinegar. This zero-waste fermentation project takes a few weeks but requires minimal effort and yields a versatile vinegar with a subtle fruity note. Ideal for adding depth to dressings, sauces, or even household cleaning routines. Makes about 1 to 1½ cups of vinegar .
Used For:
Salad Dressings: Adds a mild fruity tang to vinaigrettes.
Marinades: Tenderizes and flavors meats, tofu, or veggies.
Sauces & Glazes: Enhances complexity in sauces, reductions, or glazes.
Pickling: Great for pickling vegetables with a subtle fruit note.
Natural Cleaning: Can be diluted for eco-friendly household cleaning.
Digestive Aid: Some people enjoy a splash in water as a digestive tonic.
Cocktails & Mocktails: Adds a unique twist in drinks.
Place pear cores into a clean glass jar.
5. Store in a dark, warm place (18–27°C) for 3–4 weeks. Stir the mixture every few days to prevent mold.
6. After 3–4 weeks, strain out the solids and return the liquid to the jar. Cover again and let ferment for another 3–4 weeks, tasting periodically until it reaches the vinegar acidity you like.
7. Once ready, bottle the vinegar and store it in the fridge or a cool, dark cupboard.