The Vinegar Diaries: Day 1 – Lemon Twist Vinegar

I’ve tried something that may turn into nothing at all. I saw a video on eHow’s website that caught my imagination, and since I always have large bags of lemons on hand, I thought why not give it a try.

They claim that you can make vinegar by squeezing a lemon through a sieve into a glass or food-grade plastic container, add a bit of water, shake, and then allow the mixture to do its thing undisturbed for five days. On day six, add more lemon juice, a bit more water, and then let it sit in a cool, dark place undisturbed for 14-days.

Lemon Vinegar

2 tablespoons freshly squeezed lemon juice, strained of pulp and pips
2 tablespoons bottled water

Shake and store in a cool, dark cupboard for 5 days. On day 6, add another 2 tablespoons strained lemon juice and 2 tablespoons bottled water to the container. Shake, and return the container to the cupboard where it should remain undisturbed for 2 weeks. Use with olive oil for salad dressing.

I’ll write a follow-up on this post in 5-days when I add more lemon juice. Then, the first lot of lemon juice should have turned to a ‘culture’, according to the nice lady in the vinegar video.


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