[Sca-cooks] Wine vinegar

[Susan Lord Williams]

One of my butcher friends in a central market told me to make wine vinegar because that on the market today is totally sodium or something like that, I can’t the exact word.
He told me to put 2 litres of wine in a container with a large mouth and put a piece of bread it. Cover it with a cloth to keep bugs out. Leave in a dark cool place for two weeks and you have vinegar.

I tried that. After two weeks, it was too weak for my taste. I forgot about it. When I got back to it, I had fermented bread not vinegar. it tasted awful!

Does anyone know what was missing in this recipe?

Suey