Vinegar Aging and Value

Reginald SmithAll About Vinegar, Balsamic Vinegar, Chinese Vinegars, Making Vinegar, Sherry Vinegar, Vinegar IndustryLeave a Comment

Read the full book on the history of vinegar, Vinegar, The Eternal Condiment available on Amazon! Besides raw material, one of the big differentiators between premium and regular vinegars is the aging process. This can range from 2 months for Balsamic of Modena IGP to 6 months for basic sherry vinegar to 12 years for Gran Reserva Sherry or 25 … Read More

China’s “Four Famous Vinegars”

Reginald SmithChinese Vinegars, Regional Vinegars7 Comments

Part I on the history of Chinese vinegar Part II on the fermentation process of Chinese vinegar Read the full book on the history of vinegar, Vinegar, The Eternal Condiment available on Amazon! China has four famous vinegars that are renowned throughout the country and important for their respective regional cuisines. Here we discuss them. It is helpful to read … Read More

China’s Vinegar Culture: Making Chinese Vinegar

Reginald SmithChinese Vinegars, Making Vinegar, Regional Vinegars5 Comments

See part I on the history of Chinese vinegars here See part III on the “Four Famous Vinegars” of China here Read the full book on the history of vinegar, Vinegar, The Eternal Condiment available on Amazon! Like all vinegars, the basic path to vinegar is the fermentation of an alcoholic substance by vinegar bacteria. However, instead of using waste … Read More

China’s Vinegar Culture: A History of Vinegar in Ancient China

Reginald SmithChinese Vinegars, Regional Vinegars, Vinegar History1 Comment

Read the full book on the history of vinegar, Vinegar, The Eternal Condiment available on Amazon! Like most things in China, vinegar has a long recorded history. The character for vinegar, 醋 or cù (pronounced ‘sooh’), is ubiquitous connoting both the condiment as well as a metaphor for a bitter life condition. Chinese civilization first arose primarily along the Yellow … Read More