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What kind of cuisine uses malt vinegar (besides UK and US)? (fedia.io)

submitted 2 months ago by ciferecaNinjo@fedia.io to c/food@slrpnk.net

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I cannot find malt vinegar in Brussels. I think it would help to know if there were a kind of cuisine that uses malt vinegar frequently other than British and American food. E.g. if the Japanese use it, then I could look for an importer that specialises in Japanese food.

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[–] makary@ferment.site 1 points 5 days ago (4 children)

@ciferecaNinjo@fedia.io so, what exactly are you trying to do? What do you want to use it for? Also, are you after white or dark malt vinegar?

[–] ciferecaNinjo@fedia.io 2 points 4 days ago (1 children)

I mainly use it on fried potatoes, and I’m open to experiments, perhaps with lentil salad. I am familiar with Sarson’s and managed to find another bottle of that but I would like to try more varieties of malt vinegar. Saw a small bottle of lambic-based vinegar in a speciality shop and didn’t buy it because the price is a bit high (€14).

[–] makary@ferment.site 1 points 4 days ago (1 children)

@ciferecaNinjo@fedia.io If you are experimentally inclined, you could get some mother of vinegar and try to make your own with your favourite beer! It is actually not too hard nor complicated, I am in process of making a Guiness vinegar right now :) You could also try and sub it with a decent quality red wine vinegar

[–] ciferecaNinjo@fedia.io 2 points 4 days ago (1 children)

I was thinking about doing that. I read that mother of vineger is not necessary, but it speeds up the process. I also read that results are only good with certain beers like brown ales.. and I think IPA was given as an example of a bad result (i’m assuming due to the hoppy bitterness).

[–] makary@ferment.site 1 points 4 days ago

@ciferecaNinjo@fedia.io well, it is not strictly necessary, but I like to use it when I'm trying to make some new, experimental vinegar, since it is a safe option, you know, as it has all the bacteria already there to get the thing going, and lowers the risk of contamination with other microbes :) Also, I have an ongoing huge vat of ACV going, so I have lots and lots of mother most of the time. As per types of beer, I cannot say for sure, as I didn't try with other varieties, but I don't think IPA would give a good result even if just because the bitterness would be overpowering. But you know, best way is to try, try and try again! Edit: I would very much like to try make a lambik vinegar, as I am a huge fan, but sadly they are not readily available in Dublin :(

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