Q: Recently, I've been fermenting my own fruit vinegars: apple, pineapple and habanero, blueberry. They taste wonderful splashed on a salad or over a piece of fish. However, I'm looking for more ways to highlight the unique taste of these vinegars. How can I use them as more than a background note?
What kinds of preparations will preserve the health benefits of the probiotic "mother?"
Sent by Carolyn
Editor: Carolyn, how about making a shrub? These old-fashioned vinegar drinks are making a comeback, as they are both healthy and refreshing.
Readers, do you have any suggestions for how to use homemade fruit vinegars?
(Image: Emily Ho)