Cress Vinegar
Ingredients
Directions
Dry and pound the cress seed.
Pour the vinegar over the cress seed.
Let it steep for 10 days, shaking it daily.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cress seed
- Provides the pungent, peppery flavour that infuses into the vinegar.
- Vinegar
- Acts as the solvent that extracts flavour from the seed and carries it.
The step that matters
Let it steep for 10 days, shaking it daily.. Flavour is drawn out slowly by diffusion from the crushed seed into the vinegar. Shaking daily keeps the seed in contact with the liquid so extraction is even, and a shorter steep leaves the flavour weak.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.