Vinegar

Different Types of Vinegar

Balsamic

• made from grape must & aged

• sour & sweet, deep rich flavour

• salads, marinades, sauces

 

White Balsamic

• made from cooked grape must 

• delicate, soft light acid & sweetness

• dressings, sauces, in cooking it adds acid + a touch of sweetness to balance flavours.

 

Sherry

• made from sherry wine & aged

• deep, rich, sweet acid flavour

• adds depth of flavour in marinating & cooking, especially mushrooms & protein 

 

Red Wine

• made from red wine

• fruity essence of red wine. mid-range flavour

• dressings, sauces, marinades, a little acid fruity flavour

 

Rice

• made from fermented rice

• mild, light, subtle, delicate, low acidic =slightly sweet flavour

• pickling, cooking, balancing flavours, sushi rice, dressings

 

Raw Apple Cider – ACV

• made from fermented apples – unpasteurized | raw means it has the “mother” active culture. 

•  medium acid, fruity apple subtle sweet flavour

tonic drinks, elixirs, shrubs, pickles, dressing, marinades.

•  tonic known for health benefits – “proven” helps boost metabolism, gut microbiome, alkaline, blood sugar balancing, LDL cholesterol-reducing food.

How-to Use & Infuse + Cook & Create with Vinegar

 

 

WHAT IS VINEGAR – An acid liquid produced through the fermentation of fruits like grapes, apples, + grains like rice & barley.

 

TASTES – Vinegar is acid, sour & astringent, often reflecting the fruits’ flavours, grape wine barrels etc.; however, it was made.   

 

CREATE Infuse mild vinegar like white wine, white balsamic, rice or raw apple cider with different plants, herbs & fruits to develop strong fruity & herbal flavours and colours and create healthy infusions like fire cider, bitters, oxymels, elixir, shrubs.

 

PROPERTIES – Vinegar is astringent and antibacterial.  Unpasteurised = raw Apple Cider has live culture beneficial bacteria as is considered a live fermented food.

 

USES – Vinaigrettes + Salad Dressing + Sauces + Marinades. Health Drinks like oxymels, elixir, shrubs. Pickling, Canning & Food Preservation. Cooking to add sourness or acidity to balance flavours. Cleaning due to smell, acidity & antibacterial properties.

 

STORE – Vinegar has a very long shelf life. It is best to store all vinegar for consumption in glass as opposed to plastic. Place parchment paper or wax paper over the jar before putting on a metal lid to avoid rusty corrosive action.