#+TITLE: Vinegar
#+DATE: 2023-02-04 12:00:00 UTC
#+HTML_DOCTYPE: <!DOCTYPE html>
#+SETUPFILE: ./templates/org/readthedocs.txt
#+DESCRIPTION: Vinegar making basics
#+FILETAGS: recipe:fermenting
#+CATEGORY: recipe
#+SLUG: vinegar
#+HTML_DOCTYPE: <!DOCTYPE html>
#+SETUPFILE: ./templates/org/readthedocs.txt
#+THUMBNAIL: ./vinegar.jpg

* Ingredients
- Water filtered, no chlorine as this can kill the bacteria
- Sugar around 3 tablespoons per pint
- Fruit like apples

* Instructions
1. Place fruit into a jar, you can use apple cores or whole apples chopping will increase the surface area and help infuse your vinegar.
2. Fill with clean filtered water
3. Add in some sugar the amount will vary for quantity your making and fruits sugar content.
4. Leave it for around 4 weeks in a dark place, then remove the fruit and leave for another 4 weeks, at which point it should be ready to use.

* Tips
Make sure your jar can release the gas which builds up during fermentation, cloth with elastic or fermenting jars or bottles.

Boiling water for 15 to 20 minutes can remove the chlorine, leaving it in an open container over night can also work as the chlorine will evaporate over time, the reason wee need clean water is the chemicals in the water can kill the bacteria required to make the vinegar.

You can speed up the process by adding some active vinegar, this is vinegar with the bacteria till active shop bought vinegar will often have gone through a process which kills the bacteria.

