Saffron, Fig, Mānuka Vinegar

Sustenance

27 - 01 - 26

At this point in the season, fig trees are heaving with sweet, ripe fruit. To tackle this heavenly glut, we blend dark purple figs with two sacred and golden ingredients: saffron and honey. The floral flavour combination is divine, but we also want reward…

To reap nutritional power from the daily consumption of a fruit vinegar — high in antioxidants, cancel bacteria, healthy digestion and blood sugar control — we let the fruit ferment, and benefit from the magic of time.

Images by Greta van der Star.

Ingredients

8 dried figs
500g Mãnuka honey
2.5 litres of spring water
8 raisins
1 tsp saffron

Method

In a large, sterile, 3 litre glass jar, place the mãnuka honey, raisins, figs, saffron and spring water.

Cover the jar with an airlock lid and leave to ferment. This should take a week or so, you will start to see bubbles forming on the surface - this means that indicates the yeasts are at work and it is on its way to becoming alcohol. At this point, it passes through and is metabolised into acetic acid, aka vinegar.

Sample every 3-4 days and once it tastes boozy/alcoholic, remove the airlock lid and cover with a breathable muslin cloth. Ensure this is secured with a rubber band to prevent fruit flies and unwanted dust getting in. Access to air (oxygen) is crucial for the liquid to develop into vinegar.

Place the fermenting vinegar in a warm, dark place, out of direct sunlight. (70°F is ideal.) Taste every week. Once the liquid tastes sharp and tart, bottle with a permanent lid and store to age for a year.