1 month, 2 months 4....fermenting foods.

I remember so vividly the first time I had sauerkraut; the first time I had malt vinegar and the first time I put a splash of vinegar in my boil fish. All of those memories came down ushering back as I capped off my first attempt at making my own line of vinegars and fermented cabbage. 

It is one thing to buy something but to make it creates a new connection to what we eat. Not only that but I've embarked on this no waste movement that has some of the words greatest  chefs developing ways to cut down the waste we have in our restaurants. Things like doing away with Frenched lamb, fermenting and pickling no so premium fruits and vegetables and now making vinegars have given me a pride that only the slow food movement person would understand. 

So to make vinegar at home all you need is  some mother vinegar starter available on Amazon.com  or you can just let nature do her thing and time make the product you want.  

1 bottle of beer  /2 tsp mother starter  

1 bottle of good wine /4 tsp of mother starter 

wait about 4 weeks and you're on your way. Make sure and sample them after the first 2 weeks 

 

 

 

 

 

30 days and counting.  

30 days and counting.  

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40 days and it's on.  

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Great wines make great vinegars  

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Vanilla been extract