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Sugar Vinegar

4 servings

Ingredients

• 5 l Water
• 750 g Sugar
• Black bread crust, several pieces (a little)
• 1 pcs Yeast
• Vinegar mother, if available (as needed)

Instructions

1. Boil 5 liters of water with 750 grams of sugar for about ½ hour and pour into an open barrel.
2. After cooling, add several pieces of black bread crust and one piece of yeast; you can also add a vinegar mother (brown sediment in vinegar), if available.
3. Let the mixture ferment for 2 days and pour it into another barrel, the bung hole of which is only loosely covered with a piece of linen with small openings to allow air to enter.
4. Leave this barrel in a dry, warm place for 2-3 weeks; then carefully bottle the vinegar and use.

Modernized from a treasured 19th-century German cookbook.