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Drink

Honey Vinegar

A fermented liquid made by mixing honey, water, and yeast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Honey Vinegar

Ingredients

Directions

Prepare

  1. Mix honey and warm water in a large container.

  2. Add yeast and stir well.

Ferment

  1. Keep the mixture in a warm place until it becomes sufficiently sour.

  2. After fermentation, a white vinegar will form.

Recipe from a historical cookbook (Internet Archive).

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
Supplies the sugars that the yeast ferments, forming the base of the vinegar.
Yeast
Ferments the sugars into alcohol, starting the process that turns the mixture into vinegar.

The step that matters

Keep the mixture in a warm place until it becomes sufficiently sour. Fermentation depends on temperature. Yeast first turns the sugars into alcohol, and then acetic acid bacteria, which need air, oxidise that alcohol into acetic acid. Warmth speeds both stages, so a cool spot can stall the souring and leave the mixture sweet or only lightly acidic.

“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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