Share
Red wine vinegar is a fantastic way to enhance the flavour of many different cuisines. It is frequently used in salad dressings, but it also works fantastically in sauces, stews, and other foods. Red wine vinegar is one of the simplest fermented items to produce from scratch, and while you can buy it at the store, you'll discover that homemade red wine vinegar has a more complex flavour.
Red wine vinegar starts with grape-based wine, whereas balsamic vinegar is created from unfermented grape juice that has been aged for over ten years. Mixing raw, unpasteurized vinegar with red wine is the simplest way to make red wine vinegar (or just red vinegar) at home. The fermentation process is aided by the remaining sugars in the wine.
The Advantages Of Red Wine Vinegar
If you're anxious about losing weight, red wine vinegar is a low-calorie, fat-free solution to boost flavour without having to worry about adding body fat. Making a strong case for increasing your vinegar intake, it also contains trace levels of iron, calcium, magnesium, phosphorus, potassium, and vitamin C. Due to the two-stage fermentation process, vinegar also includes acetic acid and probiotics, both of which have anti-glycemic properties that help with digestion and prevent blood sugar increases.
How Do I Use Red Wine Vinegar?
Pour it over any kind of salad, whether it's a potato salad with vinegar or a green salad with pasta. Add it to pickles and marinades, and use it as a garnish for soups. It's also a great way to add colour to dishes that are often earthy and savoury, like caramelised onions or sautéed mushrooms.
Here's how you can make red wine with this simple recipe:
Ingredients:
• 1/2 cup raw vinegar
• 750 ml of red wine
Method:
• Pour the wine into a glass half-gallon bottle with a spotless, large aperture. Place the cover on the wine and shake it briskly to aerate it. Remove the lid and add the raw vinegar and drinking water until the jar is about three-quarters full. The cheesecloth should be placed over the jar and fastened with a rubber band.
• Leave the jar unattended in a dark place at room temperature for three to four weeks. During this time, examine the jar to ensure that no mould is developing and that vinegar (a translucent, gelatinous disk) is growing on the surface. (Scrape out any visible green, black, or white mould; if it returns, discard the mixture and start over.) The vinegar should begin to smell after a few weeks, and you may taste it roughly once a week to monitor the fermentation.
• It is ready to filter and bottle after around two months, when the alcohol has acidified or when the flavour of the vinegar makes your lips pucker. You may either use the vinegar right away or let it age for up to a year in the bottle to develop a more mellow flavour.
