I have this 5 gallon bottle of champagne vinegar that the soup kitchen gave me.
I am going to start putting it into bottles and put it in the cabinet because the bottle takes up too much room.
I just opened and tasted a bottle of white vinegar that was in there & I had forgotten about and it tasted just fine.
It may have been in there in the dark for as long as 2 years.
I save the balsalmic vinegar bottles, wash and dry them out and put regular vinegar in them.
I do NOT like the taste of Apple Cider vinegar which seems to be a health rage now.
When I was a child my sister's in laws used to make their own vinegar in crocks using apples and the most incredibly tasting sauerkraut as well in crocks. You had to put a stone on top of it and keep scarping up some stuff that would form on top of it. I forget what it was.








https://www.masterclass.com/articles/what-is-champagne-vinegar-plus-easy-champagne-vinaigrette#how-to-make-champagne-vinegar-quick-pickles
 

Last edited by Admin (10/13/2019 4:00 am)