citrus vinegar.

Bright, aromatic, extremely versatile.

Ingredients:

  • 250-300g freshly squeezed lemon/any citrus juice. (~12-15 lemons)

  • lemon peels.

  • 80 proof alcohol, or vodka or any high proof spirit.

  • unpasteurized vinegar.

Equipment:

  • sterile container/jar.

  • cheesecloth.

  • airpump & stone, optional, although highly recommended.

  • food processor.

  • heat-proof bowl/container.

Yield:

  • roughly 500mL of vinegar.

Execution:

1. process.

  • Add the lemon juice and peels of the lemon into a sterile fermentation vessel.

  • Measure the weight of the date & water mixture, add 23.4% of the weight in unpasteurized vinegar.

  • Measure the weight of the mixture again, add 20% of the weight in alcohol.

2. ferment.

  • Add the liquid to a sterile container.

  • Place an airstone, connected to an airpump into the bottom of the mixture, wrap the top of the container with cheesecloth and secure with a rubberband.

  • Allow the vinegar to ferment for 10-14 days, start tasting after about one week to observe how the acid forms.

  • The vinegar is ready once the taste of alcohol has dissipated and is replaced by a bright, slightly sweet yet bitter taste with a vinegar-y kick similar to champagne vinegar.

  • Strain the vinegar through a cheesecloth, discarding the solids. Optionally; reserve the peels, slice thin and use as a salad topping, storing in the fridge for 1 month.

  • Store in the fridge for 1 year.

  • Use for vinaigrettes, roasted meats, marinades, sauces and pastries, works especially well with pastry cream.