Maple Vinegar
Ingredients
Directions
Make the sap base
Boil down 25 gallons of maple sap until reduced to 5 gallons.
While the sap is still warm, strain it into a keg.
Add ½ cup of sugar to the strained sap.
Ferment and store
Cork the keg tightly and let it ferment.
Store in a cool place until ready to use.
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
- Maple sap
- Supplies the sugars that fermentation converts into the vinegar's acidity and flavour.
- Sugar
- Adds extra sugar to feed the fermentation, supporting a stronger acid build-up.
The step that matters
Boil down the maple sap. Reducing the sap concentrates its sugars. The sugar level sets how much fermentation can happen and how the finished vinegar tastes, so the reduction should be carried out fully before straining and fermenting.
“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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