Making vinegar starts with a culture just like yogurt or sourdough bread. Add to this wine and a year and you'll have wonderful vinegar that will impress ay foodie and only get better with time.
San Francisco culinary weblog The Eater's Digest shares that you can purchase starter cultures from winemaking shops but you can also just buy any bottle of unpasteurized vinegar from a local natural grocer or farmers market. Save the leftover bits of wine that are not consumed until you have at least a gallon or so. When you're ready to begin fill an oak barrel or ceramic crock with your unfinished wine, an equal amount of water, and the vinegar starter culture. It'll take a year for the batch to become fully ready to use but if you're bitten by the vinegar bug you can start new batches every few months so you'll frequently have new batches of vinegar maturing.
From Alice's Green Kitchen: Making Your Own Vinegar | The Eater's Digest via Punk Domestics
Source: http://feeds.gawker.com/~r/lifehacker/full/~3/tuDpYuJ8SDc/diy-vinegar
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