How to make
I have been making homemade vinegar at home for a very long time and it always turns out very well. This time I tried it with pomegranate and honey.
Wash two pomegranates well, then cut them and clean them from the peel, internal parts and scales.
Take a 3-liter jar and add the semi-crushed pomegranate seeds inside.
Add a jar of honey on top, or a lot less, but I want to sweeten the vinegar that I'm going to use for salads.
Add a liter of water, stir to melt the honey and add the rest of the water, which is another liter and 15 beans for fermentation.
Close the opening of the jar with a cheesecloth and secure it with a rubber band, stirring every day with a wooden spoon. After 25 days at 70°F (21°C), the vinegar is ready.
Strain and fill the vinegar in glass bottles and store it in a dark and cool place.
