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Using grapes or other fruits to make vinegar is pretty easy, says Kristie Leong. As long as you can obtain some kind of unpasteurized vinegar solution to use as a starter culture, a suitable container, some fruit juice, and any other ingredients you might want to add for flavoring, you’re good to go. The only difficult part might be the waiting time required to allow the vinegar to oxidize to the desired strength, but you can compensate for this by making larger quantities to store for later use.
Things You’ll Need:
- A large glass container with a wide mouth. Don’t use metal or plastic as the acid can interact with these materials and ruin your vinegar.
- Fresh fruit juice. The fruit juice you select should be free of additives or preservatives. Fresh apple or grape juice are good choices.
- A bottle of unfiltered vinegar. (You can purchase this at a health food store.) This is a source of bacteria for the fermentation process.
How to Make:
- Lay your clean, glass container on the table.
- Pour about a quart of the unpasteurized, unfiltered vinegar into the glass jar.
- Add an equal amount of your chosen fresh fruit juice.
- Mix the two ingredients thoroughly and place the container into a warm, dark place. The temperature should be between 75 and 85 degrees in the storage area.
- Taste your vinegar periodically until it’s the appropriate strength for your particular taste. This process may take up to 4-6 months to be complete, but remember to check it periodically to assess its taste.
- Once the appropriate vinegar strength is achieved, you can package it into bottles.
By using grapes or grape juice, you create wine vinegar. If you use apple juice, you’ll end up with cider vinegar. Once you know how to make basic vinegar, you can take it a step further and create delicious gourmet vinegars using a variety of herbs, spices, and fruits. These gourmet vinegars add delicious flavors to foods without adding a significant quantity of calories or fat.
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