HOMEMADE RED WINE VINEGAR
This simple recipe for homemade vinegar comes from Harry Rosenblum, a founder of the Brooklyn Kitchen and the author of "Vinegar Revival." To make it, you'll need a little raw, live, unpasteurized vinegar, or a vinegar mother (which you can buy online, or pick up from a vinegar-making friend). Be sure to aerate the wine before you start, which helps get it ready to ferment, and remember that the timeline in the recipe is a only a guide: The best way to get a sense what's happening as your alcohol transforms into vinegar is to observe it and taste it frequently. Instead of red wine, you can also try the recipe with a rosé, sake, hard cider or your favorite beer. Just keep in mind that if the beverage has an alcohol content of 8 percent or lower, there's no need to add water at the beginning.
Provided by Tejal Rao
Time 10m
Yield About 1½ quarts
Number Of Ingredients 2
Steps:
- Pour the wine into a clean, wide-mouthed half-gallon glass jar. Put the lid on and shake it well to aerate the wine. Remove lid, and add drinking water until the jar is about three-quarters full, along with the live raw vinegar or mother. Cover the jar with cheesecloth and keep the cloth in place with a rubber band.
- Leave the jar undisturbed in a dark place at room temperature for 3 to 4 weeks, checking regularly to see that a vinegar mother (a translucent, gelatinous disk) is growing on the surface, and no mold is forming. (If you see green, black or white mold, scrape it off; if it grows back, throw out the mixture and start over.) You should begin to smell vinegar after a few weeks, and can taste it every week or so to monitor the fermentation.
- After about 2 months, when the alcohol has acidified, or when a taste of the vinegar makes your mouth pucker, it's ready to strain and bottle. (You can save the mother to begin a new batch.) The vinegar can be used as is, or aged in the bottle for up to a year to mellow its flavor.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Protein 0 grams, Sodium 4 milligrams, Sugar 1 gram
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David Reese
[email protected]This vinegar is delicious! I've been using it in my salad dressings and marinades, and it adds so much flavor.
Sk sakib
[email protected]I've never made vinegar before, but this recipe was so easy to follow. The vinegar turned out great and I'm so glad I tried it.
hayle miki
[email protected]This recipe is a great way to use up leftover red wine. The vinegar is delicious and it's so easy to make.
Samukelo Mpunzi
[email protected]I've been making this vinegar for years and it's always a hit. I love the rich flavor it adds to my dishes.
Dominic Setullo
[email protected]This is the best red wine vinegar I've ever had. It's so flavorful and versatile.
Jason Hazeltine
[email protected]I love this recipe! It's so easy to make and the vinegar is delicious. I've already made it several times.
Akimul Official
[email protected]This vinegar is delicious! I've been using it in my salad dressings and marinades, and it adds so much flavor.
Asim Technical
[email protected]I've never made vinegar before, but this recipe was so easy to follow. The vinegar turned out great and I'm so glad I tried it.
Eva pabon
[email protected]This recipe is a great way to use up leftover red wine. I've made it several times and it always turns out great.
Angel Blake
[email protected]I made this vinegar a few weeks ago and it's already become a staple in my kitchen. I love the rich flavor it adds to my dishes.
Mr.Rajpoot 48
[email protected]This is the best red wine vinegar I've ever had! I've been using it in my salad dressings and marinades, and it adds so much flavor. It's also really easy to make, and it's a great way to use up leftover red wine.