Red Wine Vinegar

Ingredients

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

Preparation

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.

Nutritional Information

• Nutritional analysis per serving (8 servings)
  82 calories;  2 grams  carbohydrates;  1 gram  sugars;  0 grams  protein;  4 milligrams  sodium;
  Note:  The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by Edamam