Abstract
Disclosed is a process of producing catmon vinegar, comprising the steps, cut a catmon fruits into four (4) equal parts, boil the fruits until the cell membrane wall breaks down, remove the seeds or pits of the boiled catmon fruits. After the fruit has softened, extract the juice of the boiled catmon fruit, put the juice in the container, add 200 grams of sugar for every one (1) liter of catmon juice extract, add 0.7875 grams for every one (1) liter of catmon juice extract, cover the container with a cheese cloth, ferment at a warm temperature of 70 - 75 F, stir the mixture daily to help keep the yeast up in suspension to dissolve the sugars in the mixture and remove CO2 gas that is being created in the fermentation process to avoid spoilage.