Mulberry Vinegar

Wash the mulberries with plenty of water before starting the recipe and put it in a jar.
Wash and peel the tomatoes. Slice it into small cubes.
Cut the cheesecloth into a pouch. Add stale bread slices into it and tie it up.
Add chickpeas, granulated sugar and a bread bag on top of the mulberries. Then add water up to the rim of the jar.
Cover the mouth of the jar with a clean cheesecloth and store it in a dark place. Make sure that the area you are waiting for is at room temperature.
Mix the ingredients in the jar with a wooden spoon several times a day.
Continue this process for 45-60 days. When the vinegar starts to thicken, strain it with the help of cheesecloth and store the filtered vinegar in glass jars in a cool place. Bon appetit.

What are the Tips for Mulberry Vinegar Recipe?

You can use white mulberry instead of black mulberry in the recipe. Sterilize the jars with hot water and dry them. Then you can store the vinegar in jars.
When mixing the vinegar, be sure to use a wooden spoon. Metal objects will spoil the consistency of the vinegar.
Do not add the residue remaining at the bottom of the vinegar to the vinegar. Otherwise, your vinegar will have a cloudy consistency.
After the vinegar is made, you can store it in the refrigerator.