Ingredients
2 cups any berries
4 cups white wine vinegar
Method
Sources
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RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Glass cruet for table service — vinegar, oil, dressings
Advanced fermentation techniques from the world's best restaurant
Advanced fermentation from Noma — lacto, kombucha, vinegar, garum
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Glass cruet for table service — vinegar, oil, dressings
Advanced fermentation techniques from the world's best restaurant
Advanced fermentation from Noma — lacto, kombucha, vinegar, garum
Comprehensive guide to fermentation across cultures
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Place the berries in a saucepan and crush them with a potato masher. (For harder berries, such as currants and blueberries, make a puree in a food processor instead.) Pour the vinegar over the berries. Cover the pan and allow the vinegar to steep for several days, giving an occasional stir. At the end of that period, simmer the vinegar for 5 minutes, then strain through cheesecloth. When the vinegar is cool, pour it into a handsome bottle. Store the bottle out of direct sunlight or the lovely liquid may fade to a drab color.