Red Wine Vinegar Copycat
Transform your kitchen into a fermentation haven with this easy and rewarding recipe for homemade *Red Wine Vinegar Copycat*. Crafted with just two simple yet powerful ingredients—dry red wine and unpasteurized apple cider vinegar—this recipe elevates pantry essentials into a rich, tangy vinegar that adds a gourmet touch to dressings, marinades, and sauces. With minimal prep time and the magic of natural fermentation, you'll witness the vibrant transformation of wine into tangy vinegar, guided by the “mother” culture. Perfect for those eager to explore at-home fermentation, this customizable recipe lets you control the depth of acidity and flavor. Store your batch in a dark cabinet to further mature, and enjoy a kitchen staple that’s not only delicious but also endlessly renewable for future creations.
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Ingredients
- 500 ml Dry red wine
- 250 ml Unpasteurized apple cider vinegar (with the 'mother')
Directions
Step 1
1. Start by sterilizing a clean glass jar or bottle that has a wide opening (a quart-sized jar works well). Wash it with warm, soapy water, rinse thoroughly, and sanitize by pouring boiling water over it. Let it air dry completely.
Step 2
2. Pour the red wine into the sterilized jar, ensuring it fills about two-thirds of the jar to allow room for fermentation.
Step 3
3. Add the unpasteurized apple cider vinegar to the jar. This vinegar introduces the 'mother' (a colony of beneficial bacteria) that will kickstart the fermentation process.
Step 4
4. Stir the mixture gently with a clean utensil to combine the red wine and apple cider vinegar evenly.
Step 5
5. Cover the opening of the jar with a breathable material such as cheesecloth or a clean kitchen towel. Secure it in place with a rubber band or string to protect the mixture from dust and insects while still allowing air to flow in.
Step 6
6. Place the jar in a warm, dark spot with a consistent temperature, ideally between 70-75°F (21-24°C). A pantry or cupboard works well.
Step 7
7. Allow the mixture to ferment undisturbed for 4-8 weeks. Over time, you may notice a thin, gelatinous layer forming on the surface—this is the 'mother' actively fermenting the wine into vinegar.
Step 8
8. After about 4 weeks, begin tasting the mixture to check the acidity level. Use a clean spoon or straw to take a small sample. If it doesn’t yet taste tangy and like vinegar, leave it to ferment longer.
Step 9
9. Once the vinegar has reached your desired tanginess, strain it through a fine mesh strainer or cheesecloth into a clean, sterilized bottle to remove solids and the 'mother'. The 'mother' can be saved and used to make future batches of vinegar.
Step 10
10. Seal the bottle tightly and store the finished red wine vinegar in a cool, dark place (like a pantry). It will keep indefinitely and continue to develop flavor over time.
Nutrition Facts
| Serving size | 750 grams (750.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 467 |
| Total Fat 0.00g | 0% |
| Saturated Fat 0.00g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 40mg | 2% |
| Total Carbohydrate 15.00g | 5% |
| Dietary Fiber 0.00g | 0% |
| Total Sugars 5.00g | |
| Protein 0.30g | 1% |
| Vitamin D 0IU | 0% |
| Calcium 50mg | 4% |
| Iron 2mg | 9% |
| Potassium 807mg | 17% |
Source of Calories