Make Your Own Red Wine Vinegar

By none

*or white, if you prefer. I'm not vinegar-ist. (or am I?) I am definitely wine-ist. And I do prefer the taste of red grapes over white ones ... oh dear ...

online, or picked up from your most-favourite winery on your drive back from Sydney.

And ... I know you've thrown up out wine - we all have. But let's make a pact: we shall not do it again. We shall save the remnants of bottles shared at dinner parties; the bottles staring haughtily at our hungover heads; the bottles opened just before we realize that - actually - we'd prefer tea.

And we'll make it into vinegar.


2. Homemade vinegar tastes *amazing*. I know, I'm always saying that ... about everything. But this is one little treat you can easily make for yourself ... and then showcase it on salad after salad after salad. Or use it to pickle things. Or bottle it up and give it to friends ... Or try to figure out how to use it in a dessert, (and then come back here and share your idea, please, 'cause I'm very keen on the concept ...)

3. This is science at its best! Little, naturally-occurring bacteria ferment the alcohol in your wine - turning it into acetic acid. Sometimes, if you're lucky, you even get a weird little seaweedy-thing growing in there ... which sounds disgusting, but is actually an indication that your vinegar is living and active and that the bacteria are doing their job. (The official name of the seaweedy-thing is 'the mother'.)

So why not set the kids on a little science project ... converting the dregs of mum and dad's wine habit into something the whole family can enjoy?

3 Excellent Reasons to Make Your Own Red Wine* Vinegar

***********

Red or White Wine Vinegar

recipe from the awesome book Ideas in Food - by Aki Kamozawa and H. Alexander Talbot

*if you're a scientist ... and I know a lot of you out there are ... you will love this book.


The time
5 min prep + 1 week ferment + 1 more week ferment + indefinite storage/aging

The ingredients
3 cups organic, unfiltered, unpasteurised apple ...

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By none| May 09, 2011
Categories:  Eat

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