Sweet and sour mandarins contain citric acid that is helpful in recovering from fatigue and preventing obesity. When matured at room temperature for at least one week after fermentation, you can get a sweeter mandarin vinegar.
- Mandarin (800g), Apple Vinegar (800ml), Sugar (400g)
1 Remove the white wax from the surface of mandarins and wash them. Cut them in 3~5mm chunks.
2 Melt sugar with apple vinegar in a bowl and add some mandarins.
3 Select the ‘Vinegar’ function from the Greek Yogurt & Cheese Maker for extraction.
4 The vinegar is separated from the pulp, and the vinegar is kept in a disinfected glass bottle at cool temperature.
