Banana Vinegar

image_1What to do when you have a surplus of fruit, in this case, bananas? Sure we can freeze them. Yes, banana bread is a delight. But there’s more. Vinegar is an excellent proactive option for using up fruit that needs attention. Have you ever noticed large jars of Noni fermenting on people’s counters or outside on the porch? This takes a very similar approach. Just place fruit in a jar, cover with a double layer of cheese cloth (a t-shirt works too) and secure with a rubber band. Let it sit….and wait. Once enough liquid gathers at the bottom – this will probably take anywhere from 2-3 weeks – the longer the better – you’re ready to strain and use right away in recipes or store for later use. That’s it. Way to be resourceful. Go u.