Recipe Rhubarb Vinegar

A vinegar recipe, a real one, because usually the majority of recipes use white, red wine or apple cider vinegar. This one starts with water to make a vinegar mother, a bit like a kombucha mother.

INGRÉDIENTS

• 450g rhubarb
• 450g cane sugar
• Water (enough to completely submerge the rhubarb)

PRÉPARATION

1. Cut the rhubarb into 1cm pieces.
2. Place the rhubarb in a 1 litre mason jar.
3. Add the sugar.
4. Add the water and completely submerge the rhubarb, leaving a space to let the carbon dioxide escape.
5. Place a coffee filter on top of the jar, screwing on a metal mason jar ring.
6. Leave the jar at room temperature of the room.
7. Stir the mixture daily to prevent mold from growing.
8. After a few days you should see a little effervescence appear.
9. After two weeks a white film should appear on top, this is the mother, this means that the alcohol is feeding the acetobacter, which will turn the mixture into vinegar. This is the time to strain to remove the rotting pieces of rhubarb.
10. The vinegar is almost finished when its astringent flavor develops. Then use a pH test with a strip or a pH meter to ensure that the vinegar has a pH below three and continue stirring daily until the vinegar is shelf-stable.
11. Typically the process takes about a month and yields approximately 350 ml.

STORAGE
Kept in an airtight container in a cool, dark place, rhubarb vinegar will last a very long time, as it is difficult for most harmful pathogens to grow in highly acidic conditions.