I placed so many bananas inside my fridge, there was no room for anything else! I slowly allowed them to mature and bring in more and more sugar. When they started to become black almost, it was time to ferment. And so I began the vinegar process.

The process is so natural, yet it feels so unfamiliar to so many.

I had these huge glass containers with this banana fruit puree at first, not knowing what will come out from this experiment. Months later, it had this amazing outstanding aroma, the mother was so beautiful to even watch, there was so much activity and it almost felt like I was cultivating another world.