MAPLE VINEGAR

Maple Vinegar image

Vinegar can be made out of wine, beer, cider or, in this case, dark rum. This is a simpler formula than most (from "Ideas in Food," by Aki Kamozawa and H. Alexander Talbot) with no yeasty "mother" or molds to deal with. A dose of sugar (such as maple syrup, which lends a haunting sweetness here) helps the process along: it is converted into alcohol, which then ferments into the softer acetic acid. The result is like balsamic vinegar but rounder and more syrupy.

Provided by Julia Moskin

Categories breakfast, brunch, condiments, project, sauces and gravies

Time 5m

Number Of Ingredients 4

Ingredients

3 1/3 cups live vinegar (look for the words "unfiltered" or "organic" on a label)
3 cups maple syrup
1 1/3 cups dark rum
7/8 cup water

Steps:

Pour the vinegar into a large glass or plastic container with a loose-fitting lid. Mix in maple syrup; rum and water.
Cover the opening with cheesecloth to keep out dust and allow for airflow so that wild yeasts can find their way in. Place the lid gently on top and store in a cool, dark place for 4 weeks. When it tastes smooth, tart and sweet, with no alcohol burn (this might be in 4 weeks, or it may need more time), the vinegar is ready. Strain it into smaller containers and store at cool room temperature, or in the refrigerator.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 0 grams, Carbohydrate 79 grams, Fat 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 71 grams