#santaclausemelon

[cookingwithkimberly]

I never throw out my #fruit #peelings ... At worst, they are added to my #compost . At best, they are added to a batch of #winemash , I make a variety of #tepache (typically made with pineapple peels, but you can use other fruit peelings to make a version of tepache), or I make a #fruitvinegar . All you need for any one of these ideas is the fruit peels (or fruit chunks), sugar & water. I make small batches of these delights over the year. For a tepache style #beverage 2-3 days on your counter to start #fermenting is sufficient. For #fruitvinegars - I let it go for months on my counter top. Use old #sterilized jars & use a fermenting lid, if you have it. Otherwise, I like to keep old #coffeejars , take the paper insert out of the lid & this gives the jar just enough air exchange, without letting any flies or beasties in. This jar was started just last night with our #santaclausemelon #peels & is destined to make a lovely & unique #vinegar . Once strained & settled, after finished fermenting, pour into beautiful bottles & gift them to loved ones & friends. They make great #gifts at Christmas. Cut down your waste & save on your budget by leveling up your fruity scraps! * Subscribe to #cookingwithkimberly - http://cookingwithkimberly.com #webchefkimberly #cooking https://www.instagram.com/p/CKUd_-Bj_tm/?igshid=1ggtlyaf1dz2m