Honey Vinegar
Ingredients
Directions
Mix the honey and warm water together well.
Allow the mixture to undergo acetous fermentation until it forms a white vinegar.
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
- Clear honey
- Provides the sugars that yeast and bacteria ferment into acetic acid, giving the vinegar its base.
- Warm water
- Dilutes the honey so fermentation can proceed and carries the mixture through the process.
The step that matters
Allowing the acetous fermentation to finish. Acetic acid bacteria need air, time and a diluted sugar solution to convert alcohol into acetic acid. If the process is rushed or the mixture is kept sealed, it may not turn fully sour and stable.
“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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