Seaweed-Infused Vinegar

This is truly one of my favorite vinegars. You immediately think of the sea when you taste it, and it’s so easy to make. This recipe uses wakame and kombu, which can be wildcrafted from the coastlines of California or pur- chased at Asian food stores. If you’re a seaweed forager, feel free to experiment with your local seaweed.

Ingredients for a 1-quart jar (1 L)

• 4 to 5 tablespoons (60 to 75 ml) maple syrup

  Wildcrafted Vinegars Pascal Baudar

• 0.7 ounces (20 g) dried kelp (kombu)

• 0.7 ounces (20 g) wakame 2 chili pods (mild or spicy)

• 1½ to 2 tablespoons (22.5 to 30 g) sea salt

• 1 teaspoon (3 g) whole peppercorns

• 3½ cups (840 ml) apple cider vinegar or rice vinegar (see Note)

Procedure

Combine all the ingredients except the vinegar in a quart (1 L) jar. Heat the vinegar to just below the boil- ing point, then pour into the jar. Cap tightly and place in a cool, dark place for 2 to 3 weeks. I shake the jar a couple of times each week.

Strain and transfer the vinegar into clean bottles or similar glass containers. Seal tightly and store in the refrigerator or a cool, dark place (below 65°F/18°C). Shelf life for optimum flavors is around 6 months, or up to a year in perfect storage conditions.

Note: I’ve also made this recipe with raw vinegar, and it worked fine. The flavors were stronger with the heated vinegar. If you have a kitchen smoker, try this recipe with smoked seaweed. It’s delicious (see also Smoked Mushrooms and Seaweed–Infused Vinegar).

Recipe Excerpted from Wildcrafted Vinegars by Pascal Baudar (Chelsea Green Publishing, October 2022) and is reprinted with permission from the publisher.

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