How to Make Vinegar from Banana Peelings


For every kilo of banana peels (cavendish or saba), add:

  • 3/4 cups sugar
  • 1/4 cups ammonium sulfite
  • vinegar starter (or very strong vinegar)
  • bakers yeast


  1. Boil the peelings in 4 cups water.
  2. Remove the water, filter in muslin cloth.
  3. Add the ammonium sulfite and sugar. Cool.
  4. Add a pinch of bakers yeast.
  5. Allow to ferment for 8 days. Its alcohol content will be 9%-10%.
  6. Add a cup of vinegar starter and set the mixture aside.
  7. Allow to ferment for 27 days. At this time, its alcohol content will be about 4%-6%.
  8. Allow the mixtures to ferment further in bottles.


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