It's a holiday weekend - yay! :-) For me, that means extra time for blogging, catching up on website stuff, and of course, working in the garden. (Although, with temps in the 90's this weekend, I'm not getting as much done outside as I would have liked...)
It also means catching up on stuff around the house - such as processing all of our extra butternut squash for freezing for later use in soups and pies, and making a batch of red wine vinegar from some old Pinot Noir we had sitting around open from a couple of weeks ago.
As you may know if you've been reading this blog for a while, I love fermenting stuff! :-) It's so much fun, plus it's simple, easy, and interesting - and the result is almost always very tasty.
I started off with fermented vegetables (kimchi, sauerkraut, etc.), then moved on to hard cider, hard ginger ale, and most recently, wine vinegars.
If you want to try making your own vinegar, there are lots of ways you can do it, but the easiest way to start is with wine, since that's already fermented so you've got a good head start. You COULD just leave some wine open and uncorked for a while and it would eventually turn into vinegar. However, the results could be unpredictable so it may not turn out as you had hoped or expected. But if you culture the wine with some raw, natural vinegar, it should develop into a lovely wine vinegar for you over the course of a few weeks - just follow the super easy steps below...
It also means catching up on stuff around the house - such as processing all of our extra butternut squash for freezing for later use in soups and pies, and making a batch of red wine vinegar from some old Pinot Noir we had sitting around open from a couple of weeks ago.
As you may know if you've been reading this blog for a while, I love fermenting stuff! :-) It's so much fun, plus it's simple, easy, and interesting - and the result is almost always very tasty.
I started off with fermented vegetables (kimchi, sauerkraut, etc.), then moved on to hard cider, hard ginger ale, and most recently, wine vinegars.
If you want to try making your own vinegar, there are lots of ways you can do it, but the easiest way to start is with wine, since that's already fermented so you've got a good head start. You COULD just leave some wine open and uncorked for a while and it would eventually turn into vinegar. However, the results could be unpredictable so it may not turn out as you had hoped or expected. But if you culture the wine with some raw, natural vinegar, it should develop into a lovely wine vinegar for you over the course of a few weeks - just follow the super easy steps below...
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