FLOUR AND VINEGAR FROM SQUASH FLOUR
Procedure:
1. Wash and peel the squash, remove the core and seeds.
2. Slice into 1 x x cm.
3. Soak in 0.01% sodium metabisulfite to preserve the natural food nutrients.
4. Wash in tap water, drain.
5. Blanch for 15 minutes, drain.
6. Dry in an oven at about 50-55° C.
7. Grind and strain several times. Pack in plastic bags and cover tightly. VINEGAR
Procedure:
1. Wash the core and peelings, add three parts water for every part of the core and
peelings.
2. Boil for 15 minutes.
3. Strain. Add 1 1/4 cup sugar for every 4 cups of liquid mixture.
4. Roll again for 20 minutes. Transfer into a container, add 1 tsp. yeast.
5. Allow to ferment for 7 days unti it reaches an alcohol content of 8%.
6. Decant the alcohol solution slowly so as to separate the precipitate from the alcohol
solution.
7. Add 1 cup vinegar starter for every 4 cups of the alcoholic solution.
8. Allow to ferment for 15-20 days. Acidity of the solution is 6-7% as compared to
commercial brands of 4%.
Source: ITDI (DOST)