Vinegar in Latin means ‘sour wine’ (vine gar). Essentially, any sugary fermentation in contact with oxygen will turn sour soon. It is a very simple technique and is more flavorful and healthier if made at home. The commercial white distilled vinegar is heated, which kills its probiotics properties.
There are two ways to make vinegar. We can make it from vinegar mother (which is the slimy jelly-like bacterial colony made from the cellulose of fruits). This process is similar to the kombucha process. Hence today we will talk about the second process, which is using the naturally occurring acetobacter on the skin of the fruits.
- For the first 2 weeks, the process is the same as making fruit wine. Pulping the fruit, adding sugar, daily stirring till fermentation slows down.
- Filter the wine (it is alcoholic at this stage) and remove the pulp, seeds and sediments from the juice.
- For winemaking, we had put the content under an airlock. Here, put it in a wide mouth container instead and cover it with a muslin cloth.
- After a month, the fermentation will stop and the liquid will clear making a wonderful vinegar.
I primarily use my vinegar for cooking Asian food and for marination. They are great as Salad dressing and some people dilute it with water and make a morning cider drink with it. Some premium vinegar, like Balsamic vinegar, needs to be aged for about 12 years before being consumed.