Cress Vinegar
Ingredients
Directions
Dry and pound the cress seed.
Pour the vinegar over the seed.
Let it steep in the sun for 10 to 12 days, shaking it occasionally.
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
- Its aromatic oils flavour the vinegar as the seed steeps in it.
- Vinegar
- Acts as the solvent that draws flavour out of the crushed seed during steeping.
The step that matters
Letting it steep in the sun. Steeping for the full 10 to 12 days gives the vinegar time to extract flavour from the seed. Shaking it occasionally keeps the crushed seed in contact with the liquid so flavour is drawn out 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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