WINE VINEGAR RECIPES

Name: Homemade Red Wine Vinegar
Total time: 10 min
Yield: About 1½ quarts
Ingredients: 1 750-milliliter bottle of good red wine; ½ cup live raw vinegar, or vinegar mother

HOMEMADE RED WINE VINEGAR RECIPE - NYT COOKING

Homemade Red Wine Vinegar Recipe - NYT Cooking image

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

Total Time 10 minutes

Yield About 1½ quarts

Number Of Ingredients 2

Ingredients

1 750-milliliter bottle of good red wine
½ cup live raw vinegar, or vinegar mother

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//schema.org, Calories 82, UnsaturatedFatContent 0 grams, CarbohydrateContent 2 grams, ProteinContent 0 grams, SodiumContent 4 milligrams, SugarContent 1 gram

WHITE WINE VINEGAR SUBSTITUTE: 7 BEST OPTIONS – THE ...

White Wine Vinegar Substitute: 7 Best Options – The ... image

Every cook has had this experience. You're in the middle of creating a culinary masterpiece only to find that you don't have one of the essential ingredients needed. This aggravation happens more frequently when the missing ingredient is one that isn't used every day, such as white wine vinegar. If you don't create complex recipes

Provided by Cassie Marshall

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