Wine Gone Bad, Then Good Again
Vinegar in French means sour wine, and next to wine it is believed to be the oldest fermented food. Around 10,000 years ago someone began to experiment with "wine gone bad," and ever since people around the world have been discovering vinegar's uses as food and medicine. As vinegar helped shape the spread of civilization by allowing food to be preserved for long sea voyages, its healthful qualities were recorded in texts throughout history. One of the world's oldest "prescriptions," an Assyrian tablet tells us to use vinegar for ear ailments. Hippocrates gave vinegar to his patients for a multitude of conditions. Samurai warriors used a vinegar tonic for strength and endurance. Different kinds of vinegars evolved from whatever sugar containing food source was in abundance; in North America this was the apple. Our second President, John Adams drank apple cider vinegar every morning and his breakfast tonic remains America's favorite folk remedy today.
Real vinegars are traditionally made, raw and unpasteurized. Such true natural vinegar contains dozens of nutrients, amino acids, organic acids, enzymes, and trace elements. This array of compounds accounts for a fine vinegar's distinct flavor and also its healthfulness. While we can define and analyze each individual nutrient and explain its individual benefits, vinegar's magic must come from the synergistic combination of all its components as arranged by Nature. While vinegar's topical antibacterial qualities are a given, modern scientific research is only beginning to explain the vast anecdotal evidence of vinegar's abilities to strengthen, detoxify, and promote overall health when enjoyed as a food or tonic beverage. Please note that distilled vinegar, most commonly a petrolchemical derivative, is not real and should not be considered fit for human consumption, though it is fine as a household cleaner.
The Finest We Can Offer
Eden makes four vinegars, each raw, unpasteurized, and naturally fermented. They are excellent examples of old style, slowly crafted traditional vinegars made from the finest ingredients:
Organic Apple Cider Vinegar
Made with a selected variety of family orchard grown Michigan apples and aged 2 to 3 months in cedar wood vats
Organic Brown Rice Vinegar
Made by a 1,000 year old method of aging 6 to 8 months in partially buried clay crocks.
Red Wine Vinegar
Naturally fermented wine fermented again into a fine vinegar with rich color, fruity bouquet, and smooth flavor
Ume Plum Vinegar
The ruby red, tangy, and very salty pickling brine from making umeboshi plums with sea salt and shiso leaf; delicious sprinkled on vegetables, use instead of salt.
It's the perfect time to stock your pantry with healthful vinegars.
This Month's Special
As a valued customer, receive 20% OFF any Eden Vinegar you order. Simply enter the coupon code "VINEGAR" when prompted during checkout. We encourage you to extend this offer to friends and family as well.
Offer expires April 30, 2007.
Serves: 16 | Prep Time: 1:05 | Cook Time: 0:00
• 1/3 cup Eden Extra Virgin Olive Oil
• 1/3 cup Eden Organic Brown Rice Vinegar
• 1/3 cup lime juice, freshly squeezed
• 3 TBSP Eden Ume Plum Vinegar
• 2 cloves garlic, pressed
• 1/4 tsp Eden Sea Salt
• 3 TBSP warm water
• 1 TBSP fresh basil, minced
• 1 TBSP fresh dill, minced
Place all ingredients in a one quart glass jar, cover, shake and refrigerate for 1 hour to chill. Refrigerate to store.
Nutritional Info (Per serving)
44 Calories, 5g Fat (94% calories from fat), 0g Protein, 1g Carbohydrate, 0mg Cholesterol, 367mg Sodium
Good Food Good Reason
Health and Happiness®