Copenhagen Cult Recipes by Susie Theodorou

Author:Susie Theodorou
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2019-06-26T16:00:00+00:00

VINEGARS

homemade

When it comes to cooking in Copenhagen, the majority of restaurants don’t like to waste anything. Leftover wines, beers, ales or lagers can be fermented to make natural vinegars.

Makes 400ml Preparation: 10 minutes, plus 3–4 weeks fermenting Cooking: none

Ingredients

RED, WHITE OR FORTIFIED WINES

100 ml unfiltered vinegar

200 ml wine

100 ml water

BEERS, ALES OR LAGER

100 ml unfiltered vinegar

300 ml beer, ale or lager

Mix the vinegar with the wine and water or the beer and place in a clean bottle or wide-lipped jar. Cover with muslin and secure with string or a rubber band. Keep the jar or bottle in a dark place at room temperature.

After a few days a ‘film’ will start to form. If you can see a colour (it might be greyish) this is the ‘mother’ developing. Store for a few more weeks, then taste. If it has a sweet mellow taste and isn’t too sharp then start to use it. It can take up to 2 months.

Strain the finished vinegar through an unbleached coffee filter into clean bottles and secure with lids. As it’s unpasteurised, store in the fridge.

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