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, 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. Simply pour the leftover wine into the vinegar pot and then add a little "mother" of vinegar, a bacterium that converts the alcohol into vinegar. The "mother" of vinegar can be purchased online or at home brewing or wine making stores. The own "mother" can also be made. 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. The mother should be left alone because the film on the top doesn't want to be disturbed. Just let it work its fermentation magic. Wait two months and then start tasting the vinegar. The vinegar pot features a spigot on the lower third of the pot so the vinegar can be tasted 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 the taste is right, strain the vinegar, and pour into a cruet or recycled wine or beer bottle with a stopper. Et voila! Artisan vinegar to enhance the culinary creations (and show off to dinner guests!).