Making Component parts
Vinegars
Vinegar is a good preservative because
certain pathogenic bacteria don’t thrive in an acidic environment, whereas other commensal
bacteria such as lactobacillus which add to the rich diversity of the
human gut do.
To harness the properties of both preserving and nourishing to the gut biome, the the vinegar needs to be ‘live’, i.e., unpasteurized. Raw apple cider vinegar with the ‘mother’ present is a good option.
Approximate proportions for dried and for fresh herb and dried herb vinegars are as follows:
Fresh herb:
1 part herb
3 parts vinegar
Dried herb:
1 part herb
4 parts vinegar.
Basic method
Add
the vinegar to the finely chopped herb. Make sure the herb is covered well. If
not you may have to cover with more vinegar.
Seal the jar and shake daily, vigorously.
Leave to infuse for at least two weeks.
Strain, bottle in dark bottles, label.
To make a really good strong product it may sometimes desirable to heat the plant material in the vinegar. If this is the case the final product must be ‘re-inoculated’ with raw apple cider vinegar. For more complicated and plant specific recipes click on individual plants listed below.