Vinegar has been made and used for thousands of years. It has been found in Egyptian urns dating back to 3000 BC. It also has origins in China with rice vinegar.
Vinegar is made by two distinct biological processes, both the result of the action of harmless microorganisms (yeast and Acetobacter) that turn sugars (carbohydrates) into acetic acid.
Vinegar can be made from any fruit, or any material containing sugar. Many of our favourite foods involve some type of bacteria in their production - from cheese and yogurt to wine, pickles and chocolate.
The first process - alcoholic fermentation -- occurs when yeasts change natural sugars to alcohol under controlled conditions.
In the second process, a group of bacteria (called Acetobacter) converts the alcohol portion to acid. This acetic or acid fermentation forms vinegar.
You can make your own flavoured vinegars.
Apple spice vinegar
4 cups apple cider vinegar
3 cinnamon sticks
6 strips orange peel
3 sliced dried apple
1/4 cup raisins
Bring vinegar to a boil in a medium saucepan. Fill three 10 ounce sterilized decorative heat-proof bottles with one cinnamon stick, two strips of orange peel, one slice of apple, sliced to fit the bottle and 1/3 of the raisins. Pour hot vinegar with a funnel into the bottles. Cover tightly and let stand in a dark cool place for 14 days before using.
Tarragon vinegar
4 cups apple cider vinegar
6 large sprigs fresh tarragon
Bring vinegar to a boil in a medium saucepan. Fill three 10 ounce sterilized heat-proof bottles with two sprigs of fresh tarragon, then pour hot vinegar through a funnel into the bottles. Cover tightly and let stand in a cool dark place at least 14 days before using.
Raspberry vinegar
4 cups white wine vinegar
1 1/2 cups fresh or frozen defrosted raspberries
Bring vinegar to a boil in a medium saucepan.
Fill three 10 ounce sterilized heat-proof bottles equally with the raspberries, then pour the hot vinegar through a funnel into the bottles.
Cover tightly and let stand in a cool dark place at least 14 days before using.
This week's column is written by Chef Ron Christian, who has been a chef for 30 years. He is a CNC Professional Cook instructor, who has also taught at BCIT, Vancouver Community College and has worked all over the world. If you have any questions or comments, e-mail [email protected].
