Here is a recipe that that will save you loads of money and make it possible to afford to use vinegar far more liberally.

Take a large wide mouthed jar say 4 litres. ¾ fill with water and then cover with a cloth held o by a rubber band. Every time you eat a kiwifruit put the skin into the jar. Try and fill the jar within a week with skins .. you could also add apple cores . Stir every day until the fruit stops fizzing. Strain all the solids out and cover the jar with a clean cloth. If you have some ‘mother of vinegar’ from another container of raw cider vinegar add that at this stage but not essential. Leave the liquid in a cool place not in the same room as wine or other home brewing operations and taste each week until it reaches a vinegar taste. Bottle tightly and use!

The more fruit you put in the better (stronger and more flavourful)  the vinegar will be. You can add honey when you strain out the fruit to make it stronger vinegar.

We also make vinegar from the dregs of our honey mead, fruit wines and beer. they all taste different and have different end uses but all are good.

We use vinegar for:

• Add to bone broths to help break down the bones, to get the minerals into the broth and to reduce the odour of the broth cooking.
• To make Paneer and other cheeses from milk
• With Olive oil for salad dressings.
• As a way to hygenically clean kitchens, without killing off the friendly bacteria. (Antibacterial sprays and chemicals are harmful, as they can damage the friendly bacteria we have in a healthy digestive system)