Sugar Vinegar
Ingredients
Directions
Mix together the yeast, brown sugar, and water.
Let the mixture stand in the sun for about three months until it is ready for use.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Brown sugar
- Provides the sugar that yeast ferments into alcohol, which then turns to acetic acid.
- Yeast
- Starts the fermentation that converts the sugar into alcohol, the first stage of making vinegar.
The step that matters
Letting the mixture stand in the sun. Vinegar forms slowly through two fermentations, first yeast turning sugar into alcohol and then bacteria turning alcohol into acetic acid. Both need warmth, air exposure and time, so stopping early leaves a weak or unfinished product.
“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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