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Fermenting your own vinegar with produce that’s past its prime

Fermenting your own vinegar with produce that’s past its prime

Instead of tossing out unused produce, I ferment it! I always have a batch of vinegar going in my kitchen that I make with fruit left in the walk-in. Sometimes I get a big delivery of seconds from local farmers and use that, too. You can also ferment herbs—this is a great way to make use of fickle tarragon that you might otherwise toss out.

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