🟡 The Vinegar Issue Pt. 2
The Art Of Acidity
🟡 Bonus read for our paid subscribers
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Last week, Plant-Based Times covered the fundamentals: how fermentation works, where vinegar came from, and why apple cider vinegar deserves more than a dusty spot at the back of your pantry.
If you missed it, the short version: yeast makes alcohol, bacteria turn that alcohol into acetic acid, and whatever you start with: apples, grapes, rice, it shapes everything that follows. Same process, different results. That’s the gist of it.
Now for the interesting part. The vinegars that have been behind some of the world’s great cuisines for centuries. The ones with protected designations, aging classifications, and in one case, a production process that takes a minimum of 12 years.
Let’s get into it.
