My sister, Professor Margaret Chan experiments to make vinegar
from a local less known and less used fruit. The Bilimbing is found
in South East Asia and used to cook a sour fish dish.
What future potentially there is for the local villagers to harvest
their fruit trees from their garden and make vinegar, an organic
free of pesticides.
The process is simple enough, There are 2 stages;
1: an anaerobic fermantation producing alcohol
2: aerobic converting alcohol to vinegar