To help the fermentation, they would use a piece of paper for a cork. This would allow the vinegar to breathe.
Things that nicely flavour vinegar include lemon peel, chillies, garlic, herbs such as tarragon, and spices like peppercorns, coriander seeds and allspice.
Choose a base vinegar by strength, flavour and colour. For example, you could use cider vinegar, or white or red wine vinegar, or a combination of the two for a rosé blush.
Infuse the vinegar for a week or two before using. The vinegar will last as long as the flavourings are covered.
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