Written by m ennenbach

the fool ferments again: vinegar

In my new exploration in cooking, I’ve grown obsessed with uniting the five flavors in each dish.

My latest facet has been focusing on acidity. The perfect counterpoint to sweet but so often neglected. Tomatoes are a great source in typical meals. But I want to move past basics.

So vinegar. A two step fermentation process. This is longer than sauerkraut which went for three to five days. This is going to take at least thirty days.

And it begins with a need for alcohol. I chose two starters. Dried cherries and blueberries.

Now we just add water and oxygen

Cover it with a towel or coffee filter. Stir regularly and give it a few days. Hopefully we will see carbon dioxide bubbles letting us know the alcohol is forming

Here’s to hoping we have fermentation next week.

hugs and sloppy wet kisses
me

8 thoughts on “the fool ferments again: vinegar”

  1. …..I am intrigued with these unexpected yet very well documented wanders into fermentation….you provide a very interesting ride for the reader:) never sure where we will find ourselves. Fermenting with Mike.

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    1. I’ve always loved chemistry. When I looked towards cooking as the chemistry it is, I became enamored. I’m going to make pickles next. I want to try a few types. But fermentation is a new passion.

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