Commercial vineyards used a lot of pesticides and fungicide to their grapes so I don't suggest those wine vinegar unless they grow organic,chemical free and non-GMO grapes.
I don't get your fascination you dig in with Filipino foods you will find how delicious is our adobo (pork or chicken)a vinegar & soy marinated dish and we have the paksiw a fish boiled in spices,ginger, garlic & vinegar.We have also ceviche and various vinegar sauces for barbecue and fishballs, lumpia (spring rolls).Now your drooling 😂
You've never tasted these vinegars, you wouldn't know. In Philippines at the moment, your top vinegar would not even be labelled 'vinegar' in Europe because they add acetic acid from chemical reactions rather than a 'double ferment'.... Good quality sukang Nipa, Iloko, Paombong in Philippines is scarce... If you get the chance, try a premium sherry vinegar for adobo. Don't make it with soy sauce, like they do in Pampanga and Central Luzon. Use just salt, garlic, fresh cracked pepper and bay leaf... Don't put any cheap unfermented soy sauce made with brine and extract...
It's extremely easy to make: add some raisins to water and wait a month. Then barrel and wait 10 years. (Or add some woodchips and herbs and pull a vacuum for some extra fast aging and infusing). Or just pay this guy 20 eur. That's the price for a bottle of 100ml.
How fascinating and this guy appreciates beauty, knowledge and sensors for sure.
Very sophisticated
When he puts on his cape he becomes a super hero he squirts vinegar in the eyes and blind's evil 😂
😂
I dont know bro, i felt evil dungeon cult leader vibes
Pahahahaha....hahahahaha.... That's funny. YAH bless!!!
Quick, and to the point with all the information.
Wonderful video, thank you.
Hey Kent Clark, glad you enjoyed it!
Commercial vineyards used a lot of pesticides and fungicide to their grapes so I don't suggest those wine vinegar unless they grow organic,chemical free and non-GMO grapes.
Oh... my brain just clicked on what red wine vinegar is. 😲
Thank you, this was really fascinating!
You’re welcome 😊
I don't get your fascination you dig in with Filipino foods you will find how delicious is our adobo (pork or chicken)a vinegar & soy marinated dish and we have the paksiw a fish boiled in spices,ginger, garlic & vinegar.We have also ceviche and various vinegar sauces for barbecue and fishballs, lumpia (spring rolls).Now your drooling 😂
You've never tasted these vinegars, you wouldn't know. In Philippines at the moment, your top vinegar would not even be labelled 'vinegar' in Europe because they add acetic acid from chemical reactions rather than a 'double ferment'.... Good quality sukang Nipa, Iloko, Paombong in Philippines is scarce... If you get the chance, try a premium sherry vinegar for adobo. Don't make it with soy sauce, like they do in Pampanga and Central Luzon. Use just salt, garlic, fresh cracked pepper and bay leaf... Don't put any cheap unfermented soy sauce made with brine and extract...
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@Amelia Perez Lo siento, este canal sólo está disponible en inglés. Pero también hay un canal español: ua-cam.com/users/DeutscheWelleEspanol
I would like to try the vinegar but I don't think I could afford it. 🤔
It's extremely easy to make: add some raisins to water and wait a month. Then barrel and wait 10 years. (Or add some woodchips and herbs and pull a vacuum for some extra fast aging and infusing).
Or just pay this guy 20 eur. That's the price for a bottle of 100ml.
This is basically just non tea kombucha lol
Similar but different strains. Vinegar is basically a given but kombucha is much harder to start from start from scratch without an existing mother.
So pretentious 😂