Banana vinegar

To make a substitute for Brown Rice Vinegar, which is traditionally used in Korea, we have been using banana fruit with the skin on. If you think about the banana, it is like a HUGE rice plant, and the fruits are analogous to brown rice.

In the tropics, I’m pretty sure any fruit can be used to create high quality vinegar that has the effect of alkalinizing the plants.

Banana Vinegar Recipe

Ripe bananas with peels on are mushed into a container, then whatever that volume is, say it’s 1 liter, then double the amount of water added, so 2 liters of water added. This is then allowed to ferment for 3 months at room temperature avoiding sunlight. A ‘mother’ from another living vinegar can be used, or a bit (tablespoon) of braggs living vinegar can be poured in to help the process along.

I believe it can be done in a week time period if you follow a recipe to make fruit alcohol, then leave the alcohol open to the air. I have never done it this way, as mostly what I am using is the dregs left over from making KNF Food by fermenting plant juice, which I then add a bit more sugar to and follow the above recipe.

I attempted this recipe using whole organic bananas. A few days later I had a black mold growing on top and decided to start over. Being that i bought the bananas from the store Im guesing that maybe I should have washed the banana prior to mashing them up (skin and all) to clean off any residue that or contaminants on the peel. Am i on the right track with this?