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 sharp, peppery flavour that the vinegar takes on during steeping.
- Vinegar
- Acts as the solvent that draws flavour out of the crushed seed over time.
The step that matters
Letting it steep for 10 days, shaking it daily. Flavour is extracted slowly from the crushed seed, so cutting the steeping short leaves the vinegar weak. Daily shaking keeps the seed in contact with the liquid and spreads the flavour evenly.
“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.
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