By Chef and Co-Owner Braedon Kellner
Ingredients
SERVINGS: 1 gallon
- 2 quarts cleaned paw paw fleshÂ
- 1 gallon white wine or white vinegar
Instructions
Combine the paw paw and vinegar in a clean sterilized container. Cover with a tightly sealing lid.
Store in a dark area or refrigerator. Agitate the vinegar twice a week. It will be ready to use after two weeks.
