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 peppery, pungent flavour that infuses into the vinegar as it steeps.
- Vinegar
- Acts as the solvent that extracts the cress seed's flavour over the steeping period.
The step that matters
Let it steep for 10 days, shaking it daily.. Flavour is pulled out gradually over time, so steeping for the full period and shaking daily keeps the seed in contact with the vinegar and helps extraction 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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