A Note from Atef:
Growing up I used to watch my grandmother transform the scraps and discarded bits of fruits and vegetables from each passing season into one of the most versatile tools in our home. I was always amazed at her ability to take what anyone else would have thought of as dead or useless and create a staple to our daily lives, her assortment of vinegars. She not only cooked with her vinegars, she used them to cure all kinds of sores and ailments with the addition of a spoon of honey. With a bit of salt, she’d create the perfect solvent to clean her prized copper pots. I can say in the past decade my grandmother has lived in me and guided my process as I have delved deeper in my experimentation with the fermentation of each vinegar. My memories of her not only provide me with the knowledge I need to push ahead, but always remembering her ability to create magic from what anyone else would have easily overlooked keeps my curiosity burning, and everyday I find myself a little more inspired, a little more confident and excited to refine my grandmother’s trusted process of creating vinegar.
All of our vinegars are made in-house using a cider vinegar base and the freshest produce and spices available. A patient fermentation process allows ingredients to infuse into the vinegars, bringing a sweetness and complexity to an otherwise acidic product. As the weather starts to cool, we offer to you featured vinegars from our collection that deliver a bright zest to autumn flavors:
Cider vinegar is made by bacterial activity that converts fermented cider into a weak solution of acetic acid. Pairs well with chutneys, hearty stews, and marinades. It can also be used to make pickles, though it will darken light-colored fruits and vegetables.
This batch is made with chai spices like cardamom, star anise, and clove along with pumpkin left to ferment for several months. This vinegar is warmer and earthier than most with a bright endnote. Perfect for finishing your vegetable dishes or using to deglaze a pan when searing chicken.
A unique vinegar flavor that pairs beautifully with duck or game. This variety can also be taken by the spoonful to soothe a sore throat. Fermented for up to 6 months to infuse the natural spice flavor into the vinegar.
Pomegranate vinegar has a sharp sourness followed by a sweet fruitiness that goes well with root vegetables, tomatoes, and grilled meats.
This green apple variety is perfect for a crunchy endive salad with toasted walnuts or for an acidic bite in your apple based fruit salads. Fermented for up to 6 months to let the natural fruit flavors infuse into the vinegar.
Use this vinegar in salad dressings, marinades, or crudos. Or splash some into seltzer water for a fruity tart tonic. Fermented for 3-6 months to let the natural fruit flavors infuse into the vinegar.
This vanilla variety is aromatic and bright, and would be an excellent accent to fresh sliced berries. Fermented for up to 6 months to let the natural vanilla bean flavors infuse into the vinegar.
Honey vinegar can be used for marinades, grilling and in salads. Here, honey mellows out the tartness of the vinegar and provides a beautiful floral note that compliments high-quality olive oil beautifully.
Let us know how you are creating with our vinegars by tagging us in your Instagram stories and posts @soschefs.Less is more 🐝