Homemade Vinegar

Written By N M

On paper the process of making vinegar is very simple.

Glucose is converted to alcohol, then converted to acetic acid.

While the steps themselves are not complicated, the actual interactions going on inside a given work is a nuanced set of conversions that can drastically affect a finished project

This page highlights my experiments with vinegar which are quite long in nature. Using some techniques described in the Noma Guide to Fermentation it’s possible to cut down on that processing time, however faster is not always better. Some vinegars taste better through a prolonged process, while other vinegars benefit from accelerated methods of aerating.

Vinegar I’ve made so far:

Infused Vinegars

  • Cherry Infused Vinegar

  • Cocoa powder infused vinegar

  • Sichuan peppercorn infused vinegar

Natural Vinegar

  • Red wine vinegar

N M
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