Thanks to the Ann Arbor People’s Co-op Facebook feed, I found this jazzy little article all about vinegar, by professional Chef Kelly Myers
Vinegar quality depends on two things: the vinegar’s source material (what the vinegar is made from) and the length of time, if any, the vinegar is allowed to age and develop flavors.
Vinegar can be made from any sugar, making for a broad spectrum of choices. Besides wine vinegar, there is cane vinegar, malt vinegar, cider vinegar, East Asian black vinegar, purple sweet potato vinegar, balsamic vinegar, and vinegars made from white and red rice.
Read all about the magical wonderland that is vinegar in her article on culinate.com
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I make my own vinegar all the time…here’s my blog post about it:
http://motherskitchen.blogspot.com/2008/08/i-love-my-mother.html
Let me know if you want some of my vinegar mother. I’ve got plenty to share.
Homemade cider vinegar is what I grew up on I can drink that stuff straight! Put the fight in me:)
@Amanda: Hmmm and you are rather spunky as I recall
Do you have a recipe by any chance?