This is one of those ‘no cost' recipes made from things that other people normally throw away. When I made applesauce, I also started making this vinegar at the same time, with all of the fruit trimmings, cores, and cut out bruises. I fermented them in jars for awhile, strained out the fruit scraps, and let the vinegar ferment longer. The result? An amazingly fragrant and abundant fruit vinegar for almost no cost. Waste not, want not!
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