Fruit scrap vinegar from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition (page 263) by Sandor Ellix Katz

  • fruit scraps
  • sugar

  • EYB Comments

    Can substitute honey for sugar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute honey for sugar.

  • Ganga108 on April 08, 2026

    I am using this again to make more quince vinegar and also apple vinegar. An Australian wet Autumn day is a great time to be making vinegar with autumnal fruits.

  • Ganga108 on May 24, 2025

    My first attempt at quince vinegar failed. I didn't really follow a recipe and was a bit absent-minded about the process - a lot going on at the time. It tasted so good in the early stages tho. So I have gone back to Katz and his ratios etc, and a more mindful process. Fingers crossed for this batch. [He also has a very small section on Fruit Vinegars in Art of Fermentation P176-7 that includes sugar:water ratios but also references this recipe.] It turned out to be my most favourite vinegar.

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