Fermenting.

[Worth1]

Originally Posted by flgatorguy87

This thread inspired me to make my own vinegar. I poured in about 2 gallons of red wine in early January into a continuous fermentation crock that I borrowed from my parents who use it for Kombucha. I add about a cup of mother of vinegar and then just let it do its thing on the counter all covered and cozy. Now about 3 months later I have A LOT of red wine vinegar that is really good and tastes different than any other I have ever had. Its a much more complex flavor. I am looking forward to using it on summer vegetables.

I have several bottles of the stuff laying around doing something I have no idea what.

As for my jar of experimental sweet and sour red cabbage I did a taste test yesterday.
It tastes suspiciously like the German sweet and sour red cabbage I love so much.
One more week to go.

Worth