How to Make Vinegar from Squash


  1. Wash the peels and core of squash (kalabasa).
  2. Add three (3) parts water for every part of peel. Boil for 15 minutes.
  3. Strain. For every 4 cups of strained liquid from boiled peels/core, add 1 ΒΌ cups sugar.
  4. Boil again for 20 minutes, cool. Transfer to a container then add one (1) tsp. yeast.
  5. Ferment for seven (7) days until alcohol content is about eight (8) percent by volume.
  6. Pour gently the alcoholic solution into another container so as not to disturb the sediment.
  7. Add one (1) cup of vinegar starter (available at Bureau of Plant Industry) for every four (4) cups of the solution for vinegar fermentation.
  8. Set aside from 15-20 days, after which, determine the acidity. (This vinegar usually has an acidity between 6-7 percent as compared to commercial brands of 4 percent acidity).



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