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Vinegars
Homemade
- Makes
400 ml
- Difficulty
Easy
- Ready in
505 hr
By Christine Rudolph and Susie Theodorou
Published 2019
When it comes to cooking in Copenhagen, the majority of restaurants don’t like to waste anything. Leftover wines, beers, ales or lagers can be fermented to make natural vinegars.
Ingredients
Red, White or Fortified Wines
100 ml 200 ml 100
Method
Mix the vinegar with the wine and water or the beer and place in a clean bottle or wide-lipped jar. Cover with muslin and secure with string or a rubber band. Keep the jar or bottle in a dark place at room temperature.
After a few days a ‘film’ will start to form. If you can see a colour (it might be greyish) this is the ‘mother’ developing. Store for a few more weeks, then taste. If it
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