To make room in our pantry i moved our homemade Vinegar jars and Fish Amino Acid containers upstairs the other day.
We make these vinegars by adding 2 parts water to 1 part left over fermented fruit juice material. I went more like 2 1/2 to 3 parts water this time as the last batch was extremly tart/sour...imagine the most intense vinegarrete ever lol! It will take 3-6 months for the mother culture to develop and for vinegar to be ready.
These are the fish amino acids (FAA) that we use primarily on our garden. Equal weights sugar to fish. Pink fleshed/deep ocean fish is recommended. This is loaded with amino acids, phosporous and nitrogen amongst a few other things. These will take 3-6 months to finish fermenting.
Which is your favorite concoction?
The tomato vinegar is really good!