This giveaway is now closed.This is a guest post by Michael DeJong, Author of Clean Body:The Humble Art of Zen-Cleansing Yourself. You can win a copy of this book by checking out the end of this post.
Vinegar, from the French translation meaning “sour wine,” can be produced from all kinds fruits, berries, melons, coconut, honey, beer, maple syrup, potatoes, beets, malt, grains and whey. But the fundamental process remains unchanged no matter what the initial ingredients may be — first a fermentation of sugar to alcohol, and then a second go-round to vinegar. Viola! Acetic acid (aka vinegar) is born.
Whether rice, red wine, distilled white, aged balsamic or apple cider, the overwhelming essence of vinegar, to most of us, is always the same — sharp, tart and biting. But compared one to another, the subtle and not-so-subtle flavors are very different and are as varied as fine and not-so-fine wines are.
Vinegar has been around for millennia, and every faith, it seems, parables references to it, whether it be Confucianism, Buddhism, Taoism or Christianity. When and how their deity or followers responded to the tangy flavor of vinegar was then metaphorically used as a symbolic view of life and its situations.
The ancients stumbled upon the versatility of vinegar probably 10,000 years ago. The Babylonians used it as medicine, and also mixed it with herbs to flavor their meals. The Romans drank it as a beverage. Cleopatra dissolved pearls in it to prove she could devour a fortune in a single meal. (Ladies, please do not try this at home!) Biblical references show how it was used for its soothing and healing properties and yet as recent as World War I, vinegar was still being used to treat wounds in the battlefields.
Copyright © 2002-2013. All rights reserved