Fermented rose flower vinegar
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!
Servings 5 cups
Equipment
- 1 8 cup / 64 ounce wide-mouth mason jar do not use plastic
- breathable cover and rubber band to hold cover on Paper towel or linen will work
Ingredients
- 2 cups packed whole organically grown rose flowers, unwashed
- 2 cups organic cane sugar
- 4 cups water (preferably filtered and de-chlorinated)
- 2 tbsp citric acid powder (or 2/5 cup fresh lemon juice)
Instructions
- Phase 1: Days 1 - 14Stir 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 yearYou 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.