dried medjool date vinegar.
Sweet, tangy vinegar with the distinctive taste and aroma of dried dates.
Execution:
rehydrate dates.
Place the dates into a heat-proof container, pour the boiling water overtop, cover with plastic wrap and let sit for 20 minutes or until room temperature.
2. process.
Add the water and dates to a food processor and blend until everything is smooth.
Measure the weight of the date & water mixture, add 23.4% of the weight in unpasteurized vinegar.
Measure the weight of the mixture again, add 20% of the weight in alcohol.
3. ferment.
Add the liquid to a sterile container.
Place an airstone, connected to an airpump into the bottom of the mixture, wrap the top of the container with cheesecloth and secure with a rubbe rband.
Allow the vinegar to ferment for 10-14 days, start tasting after about one week to observe how the acid forms.
The vinegar is ready once the taste of alcohol has dissipated and is replaced by a sweet, tangy acidity.
Strain the vinegar through a cheesecloth, discarding the solids.
Store in the fridge indefinitely.
Use for vinaigrettes, roasted meats, marinades, sauces and pastries, works especially well with pastry cream.
Ingredients:
250g pitted, dried medjool dates.
400g boiling water.
unpasteurized vinegar.
80 proof alcohol, or vodka.
Equipment:
sterile container/jar.
cheesecloth.
airpump & stone, optional, although highly recommended.
food processor.
heat-proof bowl/container.
Yield:
roughly 500mL of vinegar.