Making herbal vinegar - It's so easy

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Herbs are versatile in the kitchen. For example, you can easily make a herbal vinegar yourself. As a basis, of course, serves a homemade vinegar.

Make herbal vinegar yourself Instructions

Herbs must not be missing in any garden. You can quickly pull them up on the windowsill and then make many different delicacies for the kitchen. From fresh herbs, for example, herbal liqueur, herbal lemonade or even a spicy herbal vinegar can be produced.

In the process, various herbs are put into vinegar for a certain amount of time. Of course, you can easily buy vinegar in the supermarket and refine it with herbs at will.

However, the result is much more individual if you also make the vinegar yourself. Do not worry, that too is not difficult.

Basis for the perfect vinegar

To make the homemade vinegar perfect, you need vinegar nut. Vinegar is a mass of acetic acid bacteria. These form when wine or other alcoholic liquids remain open for a long time. In this case, the alcohol in combination with oxygen to acetic acid.

Anyone who has already created this foundation can start right away. Everyone else needs some time and patience. For the different types of vinegar you need different bases for the vinegar mother. For a wine vinegar you need wine, for apple cider vinegar in turn apples.

➤ Make wine vinegar

For the wine vinegar you need white or red wine. You do not have to use expensive products, a cheap one from the supermarket serves the same purpose. For filling you need an opaque container. Stay away from towels or other covers. The wine needs to get as much air as possible. Now place the jar in a warm place for two weeks. If the temperature is too low, simply leave the container for a few more days.

➤ Make apple cider vinegar

Apple cider vinegar requires freshly pressed apple juice. This must not be cooked under any circumstances. Fill the juice in an opaque container that is not made of aluminum or zinc. Cover the prepared liquid with a cloth and let it ferment in a warm place.

" My advice: Vinegar will ferment faster if you add a raw noodle.

Pick herbs in vinegar

Which herbs you want to put into the vinegar depends entirely on your own taste. In any case, they have to draw vinegar for about two weeks, then they can be strained. Of course, it is easiest if you decide on a single herb, such as dill, parsley, tarragon or thyme. In this case, you do not have to worry about bad taste surprises.

It does not matter if you choose fresh or dried herbs. With both variants you can achieve a delicious herbal vinegar. Quantity is the following rule of thumb:

➔ to one liter of vinegar about 150 grams of fresh or two tablespoons of dried herbs

For example, the combination of basil and garlic is very popular. To do this, pluck a handful of fresh basil into coarse pieces and place this with one or two chopped garlic cloves in the vinegar.

Another variant would be a mixture with thyme and tarragon. These two herbs can also be crushed and put into the vinegar for two weeks. Who prefers to use whole branches because of the optics, should make sure that they are completely covered with vinegar. Otherwise, you might start to mold.

Video Board: How to Make Herb Infused Oils and Vinegar | At Home With P. Allen Smith.

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