Honey Vinegar
Ingredients
Directions
Mix 8 quarts of warm water with 1 quart of honey.
Let the mixture stand in a warm room or in the sun until it ferments and turns into 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
- Honey
- Provides the sugars that yeast and bacteria ferment into acetic acid, which makes the vinegar sour.
- Warm water
- Dissolves the honey and creates the liquid medium in which fermentation takes place.
The step that matters
Letting the mixture stand until it ferments. Vinegar forms only when wild yeast first turns the sugars into alcohol, then acetic acid bacteria turn that alcohol into acetic acid. The mixture needs warmth and time, and it should be kept covered loosely so air reaches it. If it stays too cool, fermentation stalls and the honey may spoil instead.
“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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