Vinegar - Banana Cider

Banana Cider Vinegar is a naturally fermented South African vinegar made from bananas. Raw, unfiltered and unpasteurised, it contains the naturally occurring vinegar mother and offers a distinctive alternative to traditional apple cider vinegar.

Made using bananas as its starting ingredient and slowly fermented, this unusual vinegar develops a pleasantly tangy character with a milder flavour than conventional apple cider vinegar.

Enjoy it diluted as a refreshing drinking vinegar or use it in salad dressings, marinades, sauces, soups, stir-fries and other recipes calling for a good-quality natural vinegar.

What Is Banana Cider Vinegar?

Most of us are familiar with apple cider vinegar, but apples aren’t the only fruit that can become vinegar.

Bananas naturally contain carbohydrates that can provide the starting material for fermentation. During vinegar production, these undergo a series of microbial transformations.

Broadly speaking, the process occurs in two important stages.

First, yeasts convert fermentable sugars into alcohol.

Then, acetic acid bacteria convert much of that alcohol into acetic acid – the compound responsible for vinegar’s characteristic sour taste and acidity.