During the fermentation process, homemade vinegar loses its initial sharpness, becomes infused with aromatic spices, and transforms into a delicious dressing for various dishes. Making it yourself is simple—you just need to steep regular vinegar in herbs, spices, berries, or fruits. For the cold infusion method, simply pour 6% table or wine vinegar over the dry ingredients and let it sit in a dark place for three weeks. For the hot infusion method, which accelerates fermentation and results in a more robust flavor and aroma, bring 9% vinegar to a boil in an enameled pot, immediately pour it over the prepared spices, seal the bottle tightly, and store it in a dark place for two weeks.
Ingredients: 1 liter of 6% table vinegar, 12 allspice berries, 8 black peppercorns, 10 cloves, 3 bay leaves, 3 tablespoons of chopped fresh ginger, 1 tablespoon of dried rosemary, 1 teaspoon of coriander, and 5 sprigs of thyme.
For various types of flavored vinegar, you can use combinations like dill, allspice, and juniper berries; dill and hot pepper; lemon zest and dried basil; or raisins and citrus zest (lemon or orange). The most popular varieties among home cooks are dill, garlic, and citrus-flavored vinegars.
Load all the spices into a liter bottle with a wide base, pour in the table vinegar, and place it in a cool spot. After three weeks, strain the infusion and remove the spices. Top off the bottle with store-bought vinegar and seal it tightly. Spicy vinegar made through cold infusion should be stored in the refrigerator.
Life Hack
Raspberry-infused vinegar can be added to poultry and liver dishes, while cilantro (coriander) vinegar pairs well with shrimp dishes. Basil, parsley, and tarragon (estragon) vinegar is perfect for all vegetable salads, and mint vinegar complements Greek salad. To reduce excess acidity, add a teaspoon of honey or sugar to the vinegar.