Saturday, September 28, 2013

Save the world: Making vinegar from a local product.

My sister, Professor Margaret Chan experiments to make vinegar

 from a local less known and less used fruit. The Bilimbing is found

 in South East Asia and used to cook a sour fish dish.

What future potentially there is for the local villagers to harvest 

their fruit trees from their garden and make  vinegar, an organic 

free of pesticides.

The process is simple enough, There are 2 stages;

1: an anaerobic fermantation producing alcohol

2: aerobic converting alcohol to vinegar

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