Squash Flour and Squash Vinegar. How to Make a Homemade Flour and Vinegar from Squash
Squash Flour Making
Procedure:
1. Wash and peel the squash, remove the core and seeds
2. Slice into 1 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
Squash Vinegar Making
Procedure:
1. Wash the core and peelings, add three parts water for every part of the core and peelings
2. Boil for 15 minutes. Strain. Add 1 1/4 cup sugar for every 4 cups of liquid mixture
3. Roll again for 20 minutes. Transfer into a container, add 1 tsp yeast
4. Allow to ferment for 7 days until it reaches an alcohol content of 8%
5. Decant the alcohol solution slowly so as to separate the precipitate from the alcohol solution
6. Add 1 cup vinegar starter for every 4 cups of the alcoholic solution
7. Allow to ferment for 15-20 days. Acidity of the solution is 6-7% as compared to commercial brands of 4%.
Source: ITDI (DOST)
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