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1
Get yourself a wide-mouthed ceramic or wooden container like this one.
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2
Add wine.
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3
You can use any wine, but you probably don't want to use anything that's still good to drink.
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4
The real value of this recipe is putting an old stale bottle, or the 1/2 bottle you forgot in the fridge for a week to good use.
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5
Add some good vinegar, the kind that's still alive.
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6
Most store bought vinegar will have been pasteurized, which makes it pretty useless in this situation.
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7
I recommend using Bragg's Apple Cider Vinegar, as it's generally the most commonly available unpasteurized vinegar.
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8
25% vinegar to 75% wine is plenty to get you started, and you can get away with less vinegar.
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9
Put a lid on your container.
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10
It should not be airtight.
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11
My container has a loose fitting lid that works great.
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12
It keeps the bugs out, but the vinegar can still breathe.
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13
You can use some thick cloth if your container doesn't have a proper lid.
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14
Now put it somewhere for a month or so.
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15
You can give it a taste every now and then.
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16
When it tastes like vinegar, start cooking with it.
