A good idea for authentic flavors. At last, homemade vinegar is back! With a vinegar pot adapted to contemporary lifestyle and interior design. Vinegar, but not only! Make Kombucha, Kimchi with water...for curious minds there are plenty of ideas for flavors to cultivate. Homemade Vinegar tastes better than store-bought vinegar and it is so easy to make, especially if you have the charming, French Emile Henry Vinegar Pot. The pot does all the work of repurposing leftover wine into delicious vinegar. The process is simple. Wine, when it is exposed to oxygen, slowly turns to vinegar. The Emile Henry Vinegar Pot accelerates this process. You simply pour your leftover wine into the vinegar pot and then you add a little “mother” of vinegar, a bacterium that converts the alcohol into vinegar. You can purchase the “mother” of vinegar online or at home brewing or wine making stores. You can also make your own “mother”. See mother recipe in our recipe section. You will want to add some water to dilute the alcohol content. We suggest adding equal parts wine and water. The “mother” will form a skin on the top of the wine and water. You will want to leave the mother alone because you don’t want to disturb the film on the top. Just let it work its fermentation magic. Wait two months and then you can start tasting your vinegar. The vinegar pot features a spigot on the lower third of the pot so you can taste the vinegar without disturbing the mother. If the vinegar isn’t tart enough and still tastes too much like wine, give it another week or so. When you love the taste, strain the vinegar, and pour into a cruet or recycled wine or beer bottle with a stopper. Et voila! Artisan vinegar to enhance your culinary creations (& show off to your dinner guests!)