- pear scraps, peels, cores, and bruised bits
- a large jar that fits all the scraps
- mother of vinegar (you can purchase one, or use live vinegar – just look for “with the mother” on the bottle)
- piece of cloth to cover the jar and rubber band to hold it in place
- Put all of the scraps and peels into your well-cleaned jar, and fill the jar with water
- Cover the jar with a cloth rubber band it into place. This cloth also allows it to breathe as it ferments
- Set it aside on your counter or in a cabinet away from direct sunlight. After a day or two, little bubbles will appear as the pear and water begin fermenting
- Strain out the pears and solids and return the liquid to a clean, wide-mouthed jar
- Add the mother of vinegar. Or if you are using a live vinegar, shake up the bottle and pour in about 2 tbsp
- Cover the jar with cloth and a rubber band again
After a day or so, you’ll notice some white oil slicks appearing on the surface of the liquid. It will continue to grow until you have a healthy mother of vinegar. The vinegar mother looks like a white, translucent, rubbery plug on the top of the ferment, similar to a scoby to make kombucha.
After about a month, strain the vinegar and pour it into sanitized bottles.