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Drink

Honey Vinegar

A fermented mixture of warm water and honey that turns into vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Honey Vinegar

Ingredients

Directions

  1. Mix 8 quarts of warm water with 1 quart of honey.

  2. Let the mixture stand in a warm room or in the sun until it ferments and turns into vinegar.

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
Provides the sugars that yeast and bacteria ferment into acetic acid, which gives the vinegar its sourness.
Warm water
Dissolves the honey and creates the liquid medium where fermentation takes place.

The step that matters

Letting the mixture ferment. Vinegar forms only when microbes convert the sugars into alcohol and then into acetic acid. Warmth speeds this activity, while a cold room can stall it, so the mixture may stay sweet and not turn sour.

“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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