Thank you ❤️

you're not supposed to take a spoonful of ACV without water, this is a big misconception, you should blend it with some distilled water or something else at least.

Your welcome

Thank you😊😊😊

Thank you

Thanks a lot for sharing this useful information.. God bless ❤️🙏

Thank you ❤️

Welcome❤️

Welcome ❤️

Welcome ❤️

Hi thank you po. Actually masarap siya compare sa commercial vinegar na nabibili sa mga tindahan, ang lasa niya Ay subrang asim pag around 1month old na ang vinegar maasim siya at by blend Yong tam-is niya. Masarap talaga siya for pakaw or sabaw, ect. Kaya sa bahay banana vinegar ang ginagamit namin kasi Mura na healthy pa. Thank you for watching this video Po. 😊😊😊😊

Juriz Kang Kitchen's ggawa ako nito para matry din sa pagluluto..ur ryt for sure healthy tlga to..

Promise magugustohan mo talaga Gawin mong 1month para mas maasim, at expose mo siya sa araw para madaling umasim. Thank you😊😊😊😊

Juriz Kang Kitchen's Thanks sa tips friend..Bdw kahit anong klase ng saging pwde ba?

Yes po Kahit na ano basta over ripe na pwedi ng baking vinegar. 😊😊😊

Thank you ❤️ cge I will try po pag naka hanap Ako Ng kalabaw na banana❤️❤️❤️

Thank you ❤️

Hi there. Yes as long as it did fermented yet

That's a really interesting observation...so the process must have to rely on moisture in the air...maybe see one of the videos that show the process with added water and sugar?

Hi there. Yes I did squeeze to get all the vinegar. ❤️

Hi there. If you use over ripe banana then the juice will come out immediately. But that's normal. Just let the banana fermented for at least 15days before you remove the banana from the juice using the cheese cloth or strainer. Cover the juice for another 5days or until you reach the perfect sourness of the vinegar

Hi there, yes you have to make sure it won't hit by the rain or you can use cellophane to cover the bottle so that if theirs a rain it won't be a problem. This vinegar is really good for cough and cold I always use this really amazing

@@JurizKangKitchens problem i encountered was it develop molds. Do I discard or continue until 15 days?

Hi there. You will notice the color change to dark orange and you can also smell it from the top.

Hi there. It's Abaca fabric or know as Abaca sinamay usually you can buy this to a craft store if you are in the philippines it's very easy for you to find this. Thank you☺️

@@JurizKangKitchens ohh... thanks sir Have a nice day!

Hi there. I only use over ripe banana no more other ingredients to add only one ingredient which is over ripe banana. And for the container you can use any container. For me I jus use glass jar for me to see the progress of the fermentation. And this vinegar has no expiration the more it take longer the more it sour. Thank you ❤️

@@JurizKangKitchens hi thanlz Its only one ingredient only ripe banana Love it 🇵🇭

Hi there. Doesn't matter how much sunlight you have as long as you exposed it to the sunlight. The more sunlight the fastest to fermented and after you have to remove the fruit from the vinegar and store it again for 5days then you can use. I live in the philippines and we have also lots of sunlight specially summer. Thank you for watching this video.❤️

Yes and also the skin of banana it's really good for the plants.

Yes. Its just there to allow airflow, while keeping insects out.

You can't avoid molds it's part of the fermentation.

Hi my friend i use banana vinegar since when I was a kid and we don't buy from the market instead we make our own vinegar using this procedure, we don't use commercial vinegar we use organic vinegar. If you want you can try my procedure or you can messege me through my messenger (FB juriz Kang) and I will show you anothe video. Thank you.

This is the natural method. Adding sugar does not require you to put it out in the sun.

Hi there. Please see in the description bellow thank you 😊

Hi there. Having your own banana vinegar are very amazing coz this vinegar has no preservatives and has no expiry date the more it longer it will give you a strong flavor. You can use it for making salad, or any foods you like.❤️

Hi there, I don't have any link for this recipe because I learn this process from my grandma mother. Thank you

@@JurizKangKitchens Oh thank you so much for sharing her recipe!! It was so helpful:)

Not with bananas. They ferment twice as fast as all others. 🙏🏼

It's part of fermentation

Hi there, yes you can use any kind of over ripe banana. Thank you for watching this video ☺️

That might be a good topic for our SIP

Hi there sorry I didn't notice your comment. Actually I make this banana vinegar because we have a lot of banana fruits and we can't finish eating so I decide to make banana vinegar so that I don't need to buy vinegar from the super market. Banana vinegar are very nice to make a salad dressing and make a sauce, and also really good for treatment for fungals and skins allergies. Thank you I hope you can do more research for the benefits of banana vinegar ❤️

Thank you

I'm not really sure about the peaches, as far as I know you can make peaches venigar as well. I'd love to try but we don't have peaches in my country. Maybe you have to try and let me know if possible. Thank you so much😊😊

@@JurizKangKitchens okay I'll try thank you,btw I'm surprised that there are no peach tree in your country,,,,,it will grow in the climate you live I think if someone drops a seed😁

I think peaches only grow to a country with four seasons. I love peach.

@@JurizKangKitchens what seasons do you have there?

Hi there. When you leave it in the dark the same thing happen for what I did. The only difference is that the more you expose to sunlight the faster it fermented and more sour than fermented in the dark room

Just follow what i did. Then store it on your kitchen for a month every week the color will change. I have a 2 years old banana vinegar and it was super sour and the color looks like red wine

@@JurizKangKitchens should it be covered tightly or should air be allowed to enter the container?

Yes you have to cover it after 15days of fermented

No. You have to use the banana fruit not the fruit peels

I was told by multiple channels on KZfaq and I made a few batches of vinegar to always keep vinegar in a dark area​@@JurizKangKitchens

Hi there, yes you can you can use this instead of commercial venigar actually I like this venigar because it's very sour and a little bit sweet. Thank you 😊😊

Hi NO water and Sugar. Just use over ripe banana and fermented for 15days or more

Yes you can use any cover.

Hi po. Sorry sa late reply. Hindi nmn po. Basta yong tamang sunlight lang wag yong subrang init masyado. Gagamitan mo lang nmn Siya nag sunlight during fermentation, after 15days at malipat muna sa nalinis na jar pwedi muna ilagay SA kitchen wait until ma reach Niya yong gusto mong Asim. Asking nag super dark color na Siya like almost black na Siya Kasi Pina abot ko Ng 1year at subrang Asim promise

Hi there. I bought it from a craft store but I don't know what it calls I think para po siyang abaka you can use Ang cloth to cover this. Thank you 😊

Katsa ang tawag sa tela na ginamit

Hi. Yong banana after mo makuha any vinegar pwedi mo siyang ibilad at gawing pataba sa halaman. Yan ginagawa namin poh

Yes it is. I always use this for my foods very healthy no added preservatives

Hi. Yes pwedi Kahit anong takip bas ma covered lang Siya.

That's correct thank you

Hi there, yes it ok to use the longer the better, you have to use a cheese cloth to remove the banana then let it stay for 1day b4 using. Mine is 4months now and I always use for my cooking. Thank you 😊

@@JurizKangKitchens diko pa po sinala yong juice ng saging..so almost 3 months na po ung saging sa garapon

Ok Lang po Yan pwedi nyo na siyang salain d namn siya masisira.

@@JurizKangKitchens thank you for the reply..for sure wala na masasayang na saging paguwi ko ng Pinas..thank you for sharing your idea 🤗

thank you for sharing ypur method for making banana vinegar😊

Hi. Yes Po normal lang talaga Yan during fermentation. Kasi matamis Ang saging. Basta after 15days pwedi Mona Siya g salain ng manipis na cloth para malinis Ang vinegar din store mo siya Ng another 5days before using thank you

Hi. Yes it's normal when you see some white molds during fermentation. After 15days or more you can use cloth to strain the fruits and cover again until you reach the perfect taste of vinegar

@@JurizKangKitchens thank you I'm so dumb i discarded half of it and removed the moldy ones. I asked somebody the second day bc the white molds don't go away and i feel wasted haha i tried to asked again to you but thanks for confirming the second time around.

Sure. your always welcome to ask. Thank you ❤️

Hi there. Yes po latundan po Yan. At pweding pwedi po kahit anong klasing saying available po sa inyo, pwedi nyo Ng gawing suka I follow nyo Lang Ang instructions 15days pwedi Ng gamitin pero the more na mas matangal masmaganda po. Salamat.🙂

Hi thank you, after 15days at na piniga Mona siya ng clothes d na siya mag ferment ulit, pwedi Mona ibilad SA araw at hawing fertilizer sa tanim. Thank you

Yes pwedi Naman Basta plastic Kasi pag yong metal Kasi na takip mag kakalawang

Hi there. Sorry I think you can't use frozen banana because it contains of water moist

@@JurizKangKitchens alrighty!

Hi there. Yes. Expose it directly to to sunlight to get the best venigar. I learned it from our neighbour who is expert making banana vinegar.😊😊😊

@@JurizKangKitchens thanks. I'm actually sesrching for a good process to try since i have so many ripe bananas. It seems that your process of exposing contradict most of the videos ive seen so far. Most of them recommend to keep the jars in a dark area for 1month for fermentation.. i wonder whats the advantages of exposing it to direct sunlight against keeping it in dark..

How do you keep it from developing mold without water?

Hi Melvin. I'm very very sorry I didn't notice your reply, base on my experience, my grandmother always make a different kind of vinegar here in our province, she make coconut, sugar cane and banana vinegar with the same process, I ask her before why she expose it directly to the sunlight, and she said that to make the vinegar more extra sour in just a few days you have to expose directly to the sunlight and that's what I did since then. Thank you and sorry for a very late reply.😊😊😊

Hi there, base on my experience you have to expose directly to the sunlight but you have to make sure to place the jar away from the area that possibly hit by the rain by then it will prevent the molds to develop from the vinegar. Thank you 😊😊

Hi there, you only need one ingredient which is banana kahit anong klasing saying Basta Yong over ripe ba or honod na masyado. Lagay mo Lang sa jar I cover mo Ng cloth din I bilad mo Lang sa ayaw. After 15days pwedi na gamitin or Kong gusto mo na mas maasim pa 1montj or more. Thanks you😊❤️

Hi base po sa experience ko sa pag gawa Ng banana vinegar kahit Hindi mo na siya hatiin pag katapos mong balatan pwedi na siya ilagay sa malaking jar or lalagyan, Hindi na necessary na I blender mo pa, Kasi pag naging venigar na siya mas madaling salain at pigain Yong saying, pag katapos mo siyang salain store mo Muna at least overnight tsaka mo gamitin. Masarap siya pang gamit sa paksiw. Thank you 🙂

I will make this one also to test my patience in waiting.ilove this kind of videos

Thank you 😊

You can leave there until there's no sun. Or 6am to 12noon if it's too hot.

Sir Why banana became black instead of vinegar I tried ..Give me some tips.

Hi there. Yes normal lang nmn PO Yan. Part Po Kasi Yan ng pa ferment ng vinegar. After a a week mawawala din nman Yan pag maasim na Ang vinegar. The more na mas matagal mo siyang na ferment mas lalong umaasim

Thank you for watching this video 🙂

Hi there. Actually It's part of fermentation process, after few days and the juice turn into vinegar the white worms will start disappearing. Ang the color of the vinegar also change. The more you keep the vinegar the more it's give you a strong flavor.

@@JurizKangKitchens ah okay. Thank u😊

Hi there. Yes pwedi Naman po as long as ma cover siya at importante ma expose siya sa araw.

anong material sa tela? I mean silk ba siya or cotton or ano??

Hi. Maganda ang silk pero kong wala naman pwedi na rin yong cotton or cellophane ok din.

Hi there. You don't have too. If you want to make a organic vinegar you just have to follow what I did..

@@JurizKangKitchens gonna do that next summer, it's winter here in norway, almost no sun here at all currently, doing the standard way for fermenting bananas using anaerobic environment first. had some grocery store bananas that i forgot to eat.

Hi there, sorry for the very late reply. Actually u can still make vinegar with exposing this to sun. It can still fermented, Im using this method for faster fermented and make the banana juice more sour. ❤️

Hi there. Yes you can use any types of banana as long as over ripe and just follow this instruction. Thank you

Hi. You can eat banana directly this video will show you that it is possible to make vinegar out of banana

And pwede po ba any cloth?

Hi kong palaging umuulan. instead of clothes ang I cover pwede cellophane para d lang mapasukan ng water ang loob. Thanks

Ok lang po ba na ituloy yung fermentation or di na pwede. Sana po masagot nyo ko sir, for research ko po kasi😊

Yes ok lang Po Yan part talaga Yan nag fermentation nag banana vinegar

Yes Po ok lang Yan part Yan nah fermentation ng banana vinegar

@@JurizKangKitchens thank you po!

Pwedi Naman Basta cellophane or plastic Ang cover Basta d lang makapasok Ang tubig

Hi. After po naging suka at nalagay nyo na sa malinis na lalagyan. 1yr mahigit Ang tagal Niya. Kasi na more na tumatagal mas lalong umaasim.

@@JurizKangKitchens Salamat po!

Your welcome😊❤️

Yes po Tama po. Kasi pag exposed siya sa araw mas madaling mag ferment at mas magiging masim. Salamat

Hello po ulit, nagkaroon ng white molds ang banana ko po, what to do po? Thank you!

Hayaan mo lang siya part talaga yan siya Ng fermentation after 15days maaamoy muna yong Asim niya. Pag maasim na pwedi mona siya salain gamit manipis na tila. Thank you

@@JurizKangKitchens maraming salamat po sa laging pag sagot

Your welcome

Ok lang lang po normal nmn po mangitim ang banana basta importante na expose siya sa araw at make sure d malagyan ng water. Thank you

@@JurizKangKitchens ung amoy po nya ang tapang po hahaha sadya po ba un

Uu normal talaga yan kasi magiging vinegar na siya after 15 or 20days pwedi mo Ng salain sa tila din yong vinegar store mo habang tumatagal mas lalong mas maasim.

Hi. Yes you can store it at room temperature. Exposing this directly to sunlight will help the venigar more extra sour and faster fermentation. Thank you😊🙂