I dove into the world of DIY vinegar at the home of America's greatest promoter of maker lifestyle: Thomas Jefferson. This living vinegar is tastier, healthier - and can give you better bragging rights - than the expensive pasteurized product you're likely to find in gourmet food stores. I'm on a quest to make my own vinegar, the kind that must be consumed quickly while at its peak acidity level, or fed at regular intervals to keep it alive. At least before it's pasteurized - a step taken by most manufacturers to make vinegar shelf stable. High-end vinegar is going through something of a renaissance among foodies, chefs and home cooks.
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