Raspberry vinegar

Acetic acid fermentation requires alcohol, which is converted into acetic acid by acetic acid bacteria. This means you can make vinegar from any liquid with an alcohol content between 5% and 12%—such as wine, beer or cider. In this recipe, however, it’s done using raspberry juice diluted with vodka (or pure alcohol) to a 10% alcohol content. The raspberry juice can also be substituted with another fruit or vegetable juice.

Makes 4l.