Vinegar is essentially wine, or any other natural alcoholic drink, that has soured. The word vinegar comes from Old French vin aigre, meaning “sour wine.” Today, however, the term refers to any acidic liquid produced when alcohol is converted into acetic acid, whether it comes from wine, apples, rice, or other sources.
(You can read more about alcoholic fermentation in the recipe for mead.)
How does it happen?
At the end of alcoholic fermentation, once the natural yeasts have finished their work and all the sugars have been converted into ethanol (alcohol), if the liquid is not sealed off from oxygen, aerobic conditions return. These conditions allow acetic acid bacteria to grow, producing acetic acid, and that is how vinegar is formed.
In short: if you take any wine, leave it open to the air, and stir it well every few days (in warm weather it is best to stir daily), you will most likely end up with vinegar. It is best to cover the opening with a breathable cloth to keep out fruit flies.
How long does it take?
Anywhere from one month to a few months, depending on the type of wine and storage conditions.
Sometimes, if you are lucky, a jelly-like layer will form on the surface of your vinegar. Most people think this is a mistake and throw the vinegar away, but actually it is the opposite: this is the “mother of vinegar,” the starter. You can save it in a jar in the fridge and use it just like a sourdough starter. It is not essential though, because vinegar will form naturally even without it.
Why vinegar preserves food
Vinegar acts as a preservative because of its high levels of acetic acid, which prevent bacteria or mold from developing. Keep in mind that preservation in vinegar is not fermentation, it is simply preservation.
Modern commercial vinegar is usually filtered, and often extra acetic acid is added to raise acidity levels and shorten the process.
The percentage printed on the label shows the proportion of acetic acid in the liquid.
Ingredients:
Sour and delicious:
You can make vinegar from almost any sweet liquid.
Once, I forgot a jar of water mixed with grape honey, and it turned into a tasty vinegar. In the same way, you can make vinegar from dates and water, from over-fermented mead, or even from mandarin juice.
If you would like to add a special flavor, season the vinegar after it is ready. For example: add dried mint, sage, za’atar, or zuta levana leaves, close the jar, and after about a week strain it. You will have an aromatic vinegar to enjoy.
