How to make KNF Banana Vinegar as a substitute for KNF Brown Rice Vinegar + KNF FFJ Banana ■ VLOG #6 скачать в хорошем качестве

How to make KNF Banana Vinegar as a substitute for KNF Brown Rice Vinegar + KNF FFJ Banana ■ VLOG #6

How to make KNF Banana Vinegar as a substitute for KNF Brown Rice Vinegar + KNF FFJ Banana ■ VLOG #6 ▪NEW Merch @ Redbubble https://www.redbubble.com/people/Toxa... ▪NEW Merch @ Teespring https://teespring.com/en/stores/toxan... ♡☆♡ Thank you all for your support ☆♡☆ https://paypal.me/toxandria You want your homestead not only to be practical, but also beautiful, right? That's exactly what we are aiming for here at the sandy soils of our small suburban homestead, located in the heart of Toxandria. The creative use of metal and wood in our homesteading projects, makes all the difference in how far we can take our homestead endeavours. So come along, and follow us on (y?)our journey to a creatively fullfilling lifestyle of self-sufficiency. Thank you for your support! ♡ ■ Inquiries : contacttoxandria @ gmail.com ■ Alright, vlog #6 has arrived and what better day then today to talk about one of my favorite fruits? You guessed it, it’s banana’s, but I guess the thumbnail did not leave too much to the imagination. After my fruitless search for Brown Rice Vinegar here in Toxandria and the surrounding countries I needed to find a substitute, because as you may know, Brown Rice Vinegar is a must have when practicing Korean Natural Farming, but guess what? I found a worthy alternative, yes, here it is, apple cider vinegar. But there seems to be one vinegar that is quality wise just a tad better to use in the Korean Natural Farming practices then the apple cider vinegar and that is – you guessed it – banana vinegar. So, in this video I will show you the complete how to step by step guide to make your own banana vinegar and while we are at it, we are going to make some banana fermented fruit juice as well. As you saw at the beginning of the video, I just took three overripe organic bananas for the preparation of the vinegar and fermented fruit juice. I peeled all three and the peels were thrown on the compost pile. I put all three of the bananas in one clean glass jar, but as you can see, three was a crowd for such a small jar, so I decided to split the bananas equally into two glass jars. You don’t want to compromise on quality here, so get you hands on the best bananas you can get, and if you know that they are not grown in your region and have to be transported to you location, just peel them. If you are so lucky to have banana trees growing in your neighborhood, then feel free to use the banana peels as well, because you then know that they are untreated with gas to slow down their ripening process. Unfortunately we can’t grow banana trees in our climate, so every banana we can get our hands on here in Toxandria has been imported overseas. A fact of which I am very grateful, because I love bananas, but I also know that every banana that I eat is treated with one or more chemicals. Unfortunately. Here you see me make the very simple calculation of how much sugar you need to add to the bananas to get the fermentation process started. Ideally, when finished adding the sugar, your glass jar should be filled around two thirds. As I mentioned just a moment ago, my glass jar was to small too fit in three bananas and an equal amount in weight of sugar. So, I split up the bananas in two jars, each weighing 160 grammes, and then I add that same amount of sugar to the banana’s. I would like to stress here on using glass jars for this preparation because you want to start a fermentation process to start. With plastic jars, even though they are food graded or see-through, you cannot be 100% sure that they won’t leak any chemicals into your preparation during the fermentation process, so better be safe then sorry while doing this. Now with each jar having a banana content of 160 grammes, I add an equal amount of raw brown cane sugar. You don’t want to use white sugar or any refined sugar for this preparation. And here comes the fun part, mixing the bananas and the sugar thoroughly with a wooden spoon. This smells so delicious, it’s hard not to take a bite of it. Next, one of the most important steps when working with all things sugar, and that is cleaning the edges of the jars thoroughly with vinegar. Nothing too fancy, just plain white vinegar will do the trick and keep the ants and other sugar loving bugs and insects at a distance. Now it’s time to close up both of the jars, not airtight with a lid, but with a piece of paper towel which leaves the air flow freely in and out of the jars during the fermentation process. Tightly fitting rubber bands keeps the sweet sugary banana contents out of reach of the bugs and insects. Day 7 and it is finally time to extract our fermented banana fruit juice and start the process of creating our banana vinegar as a worthy substitute for the much needed brown rice vinegar to use in our Korean Natural Farming garden. I use a discarded old coffee filter because of the fact that it has a really fine mesh so I can extract the liquid while leaving the banana pulp in the strainer. Our...