Drinking vinegars made with “Live” ferments (like homemade or Bragg’s) help to innoculate us with healthy strains of bacteria.
To make a drinking vinegar:
The basic recipe is:
One part fruit
One part vinegar (I’ve been using Apple cider vinegar that still has the live “mother”.)
These are lightly muddled together and covered with an air lock or paper coffee filter for one week in a cool, dark/out of sunlight area.
After about of week, the fruit is strained out (or filtered if you don’t want the floaty bits).
Then add up to 1 part of your preferred sweetener, I’ve used honey, white sugar, brown sugar, Demerara sugar… This “feeds” the bacteria and helps the acetification process. Depending on how long you let it sit will determine how much sugar is left / how sour the shrub ends up.
You can place this in the fridge right away or let it sit for up to another week in a cool, dark place. Either way you should let it sit for up to two weeks before you start drinking it. But, good luck with that.
It makes outstanding flavored sodas and cocktails.
The usual ratio is one part drinking vinegar to 4-5 parts of soda and / or soda/spirit.
I will often add some muddled herb and citrus to the mix. But honestly, it’s good just with the soda water.