My most recent food adventures, or meditations rather, have been months in the making. Life tends to be crazy at the best of times and often when I am not feeling creative I turn to the tried and true meals, most of which I have already shared with you.
But the one new thing I keep going back to…that I play with and check on and wonder at…is one of the oldest culinary staples of mankind…vinegar.
I have known forever that vinegar can be rather foul. Grocery store varieties are horribly disappointing. Expensive ones can be awful, too, which is even more disappointing. Yet somewhere in my mind I knew that this was something that could be made at home. I just never took the time to understand the process. Vinegar was just something you buy at the store…like vanilla. And I suppose it was my fascination with homemade vanilla that got me thinking I should just jump in to the world of vinegar. Because, if you have devoted a whole shelf to bottles of vodka with vanilla beans steeping away inside, then why not have a few vats of wine doing their thing also?
So, full disclosure, I am a rank amateur. If you proceed, you are in charge of figuring out what is safe and not, and you cannot get irritated with me if your concoction doesn’t turn out. But there is really nothing more simple than making vinegar, because essentially it will happen all by itself.