Shockey attributes vinegar’s high visibility to general expansion of culinary horizons: “I think people didn’t know that vinegar doesn’t have to taste like sour brown stuff or the sour clear stuff. It comes along with the discovery of other flavors.”
Brightland’s champagne vinegar was all citrus and summer sun. Keepwell’s apple cider vinegar was more apple-y than apples I set about acquiring as many of the available offerings as I could. I momentarily fretted that the strategy would result in a lot of wasted vinegar but then was heartened by a fundamental truth: Vinegar doesn’t go bad. (Except on a geologic time scale.) Plus, the medical literature on the health benefits of vinegar consumption isn’t fuzzy. Its antioxidants, micronutrients, and phenolic compounds are universally agreed to be good to our systems. Among other functions, they act as prebiotics, feeding diverse gut bacteria (which we all need and most lack). The American Diabetes Association, in a study using apple cider vinegar, cited its ability to lower blood sugar. A lemon-vinegar mixture had antimicrobial properties that reduced salmonella to undetectable levels. Coupled with a good diet, apple cider vinegar may accelerate weight loss.
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