Preparation info
  • Makes

    400 ml

    • Difficulty


    • Ready in

      505 hr

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

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.


Red, White or Fortified Wines

  • 100 ml unfiltered vinegar
  • 200 ml wine
  • 100


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