Wild Island | Cherry Vinegar, 250Ml

Product Information

When the time comes to store your vinegar, be sure to use food-grade containers! Also, be equally sure to stay away from tin or metal lids. NOTE: One of the experiments I did this time was NOT strain the fruit out and let the vinegar go for the full time with the fruit in the mix. This didn't turn out that great, I can tell you. It was ok, but there was a kind of "musty" taste that the strained vinegar didn't have. 8) Taste Test If you love making new discoveries in the kitchen, you’re going to love this! Have you ever heard of cherry vinegar? If you’re a fan of balsamic vinegar, you’re going to love this new variety. If you want to speed up the process, or if you run into any issues getting good colonization from acetic acid bacteria, you can add a few tablespoons of raw vinegar (with the mother) to ensure that the vinegar producing bacteria can take hold.

You might be wondering how to use your homemade vinegar? Well---there are tons of ways to use this lovely vinegar! In fact, any way you use "typical" vinegar, you can likely do with this vinegar too. Here are some ideas for you: 1) Vinegar ReductionsThese slightly larger cherries can be distinguished by their yellow-red coloring. Native to Washington State, they are slightly sweeter than Bing cherries and can be quite pricey. As the fermentation progresses, the water will become cloudy and gradually clear up again. You are ready to proceed to the second ferment when the water is clear. However, some fruit vinegar may remain somewhat cloudy, so relying solely on the clarity of the water can sometimes be challenging.

These vinegars are wonderful for gifting during the holidays, using in dressings, marinating meat, vegetables, and mushrooms for grilling, and using in all kinds of cooking and recipes. That's because the taste of the fruit involved (plus the lovely colors) shine through the acidity.

As a vinegar maker, all you’re doing is guiding the process, encouraging the right type of fermentation while discouraging mold. You'll want to cover your vinegar at this point because it no longer requires oxygen to do its job. You may also notice a "cap" or "mother" forming on top. No worries! Just leave it alone. It's ok and in my experience helps the vinegar process.