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Fruit Vinegar

4 servings

Ingredients

• Apples and pears, including fallen fruit (as needed)

Instructions

1. Pound the apples and pears intended for vinegar, including fallen fruit, as small as possible and press them quite dry in a fruit press.
2. Pour the resulting must into open barrels, where it will remain for 8-10 days.
3. Carefully remove the impurities that rise to the top due to fermentation; then pour the must into barrels and place them in a warm location.
4. Further fermentation will occur here through the bung hole; the must previously stored in bottles is used for refilling.
5. Once fermentation is complete, cover the bung hole with a piece of canvas and leave the barrels undisturbed until spring, when the vinegar can then be tapped into barrels or bottles.

Modernized from a treasured 19th-century German cookbook.