Just one whiff of malt vinegar brings me back to my days living in England, where it's used to season comfort foods like fish and chips and beans on toast. The distinctive tangy condiment isn't just for pub fare, however. Malt vinegar is made by malting barley, brewing it into ale, and then turning the ale into vinegar. Light to dark brown in color, it's flavor is malty, lemony, and slightly sweet. The vinegar is classic accompaniment to cut through the oilness of fried fish and potatoes, but it's also excellent for use in sweet-sour marinades and chutneys, as well as pickles (as long as it has at least 5% acidity).
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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