Makes 3 1/2 cups | Hands-on preparation time 5 minutes | Total recipe time two to three weeks
Ingredients:
- 1 1/2 cups organic apple-cider vinegar (Bragg or another type that has a “mother”)
- 2 cups red wine
Special Equipment:
- 1 quart-size jar with a loose-fitting lid (or use a 2-quart jar if you want to keep adding to it as a continuous ferment)
- Cheesecloth
- Rubber band
Directions:
- Combine the vinegar and wine in the clean jar. Cover with the cheesecloth and secure with the rubber band; this will keep fruit flies out.
- Rest the jar lid loosely on top to allow for airflow. Let the vinegar sit in a cool, dark location for one week.
- After a week, check the vinegar for flavor. You may use it now, or add another cup of wine to it and let it sit for at least another week to allow the flavor to mature.
- When your vinegar has aged one to two weeks, pour it into a bottle, saving the sediment in your base jar, and seal it with a cap.
- Add more wine to the base to continuously produce your own vinegar.
Photography by: Terry Brennan; Food Styling: Betsy Nelson
