Make Vinegar FROM SCRATCH
For thousands of years, vinegar happened in the same way—whether on purpose or by accident—slowly, over time. The history of the word in the West would lead one to believe vinegar is the result of an oversight: The French term vin aigre (“sour wine”), which comes from the Latin vin acer (also meaning “sour wine”), certainly sounds like wine gone bad. In China, where writings about vinegar appeared more than 2,000 years ago, the word cu (pronounced “sooh”) is used both for vinegar and as a way to describe feelings of bitterness.
Accident or not, vinegar became an essential ingredient everywhere, from the humble kitchens of peasants to the palace kitchens of kings. It’s central to bringing forth flavor; a splash of acidity will bring life and balance to almost any dish. It’s also been an important medicine throughout history and has long held an important role as a way to preserve food.
Vinegar is a significant staple around the world for all the reasons listed above, and because it’s easy to make—it happens on its own with any kind of sugar in a liquid that yeast turns to alcohol.
Vinegars from Scraps and Leavings
“Waste not, want not” is a way of life that’s been tossed out as we’ve ushered in decades of consumerism, TV dinners, and wasted food. Fortunately, in recent years, there’s been a growing effort to end food waste, not only in fields, factories, and restaurants, but also in
