Honey, Vinegar Made From
Ingredients
Directions
Prepare
Dissolve the honey in the water.
Pour the mixture into a small cask and leave the hole uncorked.
Cover the opening with a piece of muslin to keep out dust.
Ferment
Expose the cask to sunlight for about six weeks.
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
- Honey
- Provides the sugars that yeast and bacteria ferment into alcohol and then acetic acid.
- Water
- Dilutes the honey so it can ferment and carries the sugars for microbial activity.
The step that matters
Covering the opening with muslin. The cask must stay open to air so acetic acid bacteria can work, while the muslin keeps out dust and insects that could spoil the batch.
“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.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.