Excellent Vinegar for Tripe, Feet, Etc.
Ingredients
Directions
Combine
Combine acetic acid, molasses, and yeast in a large container.
Add filtered water and stir well.
Ferment
Allow the mixture to stand in a warm place for about two weeks, ensuring it gets plenty of air.
If needed, strengthen the vinegar by adding more molasses.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Acetic acid
- Provides the sour, acidic starting point that gives the mixture its vinegar character.
- Molasses
- Supplies sugar that the yeast and vinegar bacteria feed on, adding sweetness and body.
- Yeast
- Converts sugars into alcohol, which the vinegar-forming bacteria then oxidize into acetic acid.
The step that matters
Allowing the mixture to stand with plenty of air. Vinegar-forming bacteria need oxygen to turn alcohol into acetic acid. Without enough air the mixture may stay alcoholic or spoil instead of souring into vinegar.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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