How do you produce na vinegar with kamias?

Answer 1

Take 2 kilograms of overripe kamias. MASH them with 2 kilograms of sugar. Equally divide the substrate into two wide-mouth, gallon size glass containers. Add some water up to four fifths of the container and shake or stir well. Place one tablespoon of commercial or baker's yeast into each jar and stir again. Cover the jars with sinamay or kulambo textile to keep them aerated during fermentation. Remember not to seal the cover. A froth will noticeably rise after 2-5 hours. Stir the substrate to calm it. For the first week, stir it once daily. Let it stand for 3-4 weeks until solids can be seen at the bottom. Keep it a shaded area of the house. Gradually pour the filtrate into another container and plug it with cotton to allow air to circulate. This is where the ageing phase starts. Ageing may last for 2-3 months. The longer it stays in this phase, the better the quality of the vinegar. To harvest the kamias vinegar, gradually pour the contents into airtight bottles using a small siphon to filter the sediments.