Kitchen Garden

Fermenting A Vinegary Fall

Fermenting Apple Cider Vinegar

We were busy at the orchard last weekend with perfect fall weather: sunshine and cooler temperatures. Throngs of people visited picking apples, buying apple products, and having fun with friends and family.

We are at peak apple cider sweetness this week. Gala and Honeycrisp apples make the cider sugar content highest of the year. A great time to make fermented products — cider vinegar for me. Since my apple trees did not produce this year, I bought four gallons and started vinegar on Saturday.

The mother of vinegar I use is traced back to the 19th Century. It’s a proven process and if one cares about flavor in a home kitchen, a necessary ingredient.

I haven’t written for a week, due mostly to my brother-in-law’s passing on Sept. 19. Jim and I started at the University of Iowa the same year, although I didn’t run into him after university until Jacque and I met. He married Jacque’s sister. A Celebration of Life is planned in October.

This year has been a challenge for many people I know. As our eyes turn toward the midterm elections we’re hoping to break the spell of this sour time. At least dilute it enough so it is more tolerable.

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