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How is Home sugarcane Sirka made?

In Punjab, sugarcane Sirka was made at home during summer months. Sirka is a Hindi term for vinegar.

Home Sirka making has almost disappeared in India. The commercial vinegars lack the flavor and texture of homemade sugarcane Sirka. Homemade Sirka is very dark brown (almost black), thick texture (like a very thin gravy), sharp yet very smooth flavor.

The exterior of sugarcanes has a white powdery substance. This is wild yeast. No starting culture is used.

Ingredients

1. Fresh sugarcane juice: 2 Gallons

2. Iron nails: 4

3. Flour: 2 Tablespoons

4. Water: 1½ teaspoon

Method

1. Select a Matka with a 4 gallon capacity. Matka is a spherical vessel with a 6" round opening at the top,

2. Pour sugarcane juice and drop the nails in the Matka. These nails are about the size of 10 penny nails in USA.

3. Place a 6" round clay plate as a lid to cover the opening of the Matka.

4. Mix flour and water to make a paste. Use this paste to seal the lid. The seal does not have to be air tight. The purpose of seal is to prevent the insects from crawling in to Matka.

5. Leave the Matka un-disturbed for 4 months, outside in the open.

6. Remove the seal. On the top you should have an almost black color thick fluid. On the bottom, you have a rubbery layer, sedimentation, and partially dissolved nails. The thick black fluid is Sirka. Slowly pour out the Sirka.