A living probiotic vinegar made from rose flowers featuring a rich flavor reminiscent of champagne vinegar. Make this vinegar even more delicious by aging it for 8-12 months into a thicker more flavorful reduction!
Phase 1: Days 1 - 14
Stir all ingredients together in a glass jar and cover with breathable cloth held in place with a rubber band. Put jar in a cool indoor spot out of direct sunlight (ideal temp range 70-73°F (21-23°C)).
For first 14 days, vigorously stir mixture with a clean spoon twice per day (ideally once every 12 hours) for about 1 minute each time. Re-cover after each stirring.
On Day 14, strain out rose flowers (squish out as much liquid from them as you can with a spoon or spatula). Then re-cover jar to continue to next phase.
Phase 2: 14 days - up to 1 year
You no longer have to stir the mixture, but keep breathable lid on. After a couple months, a “mother” or SCOBY (symbiotic culture of bacteria and yeast) will form on the surface of the vinegar and the acidity level will rapidly increase as acetic acid is produced.
A lighter less flavorful rose flower vinegar can be ready in ~3 months but we prefer to let ours continue to develop and thicken over 8-12 months until it has a richer flavor and consistency akin to maple syrup.
When finished, strain out SCOBY and lees (sediment on bottom) and put finished vinegar into labeled airtight glass bottles/jars. Can be stored at room temperature for years. Note: new mother/SCOBY will likely form on surface if stored over many months.
Fermented rose flower vinegar https://www.tyrantfarms.com/recipe-rose-flower-vinegar-a-homemade-living-probiotic/