2 cups red **** to begin, plus 7 1/2 cups more over the next few weeks
1 cup filtered water
8-ounce jar of purchased vinegar ******
1-2 gallon earthenware crock or glass jar (ideally with a spigot)
A small square of cheesecloth
Instructions:
Combine 2 cups ****, the water and ****** in the crock. Cover the crock with two layers of cheesecloth and secure the cloth with a rubber band around the neck of the crock.
crockwithcheesecloth
Store the crock in a dark, warm place (ideal temperature for vinegar is between 70-80 degrees). A kitchen cabinet that is not opened frequently should work well.
Let the vinegar sit a week, then over the course of the next week add 2 1/2 cups of **** to the vinegar on three different days (for a total of 7 1/2 more cups of ****). If a thin, web-like veil has formed on top of the liquid, try not to disturb it when you add the ****. This layer is good bacteria forming, a new ****** so to speak. Consider using a funnel or turkey baster to add the **** slowly so the bacteria is not disturbed.
Leave the vinegar alone for around two months, although the real test of when vinegar is done is when it tastes good to you. You can steal little tastes while it ferments (which is why a spigot on your crock is ideal) to see how the vinegar is doing. If the vinegar takes on an aroma like nail polish, unfortunately this means it has gone bad and the only thing to do is start over.
When you declare the vinegar done, strain it through a coffee filter to remove any sediment and store it a sterilized glass bottle. You can also keep the vinegar in its crock and simply take straight from the crock as needed and continue to add **** (about a cup or so a week) to keep the vinegar continuously going.
Bacteria in the crock will multiply over time, creating new ******* that will be floating around. “Older” ******* that sink to the bottom and take up room in the crock can be fished out carefully with bare, clean hands.
