Food without sourness would be like a sunset without the colour red. Without utilizing the sourness of acids, there can be no balance between the primary flavours of sour, sweet, bitter, salty and umami. Sourness cuts through the heaviness of a dish, making flavours sparkle, cleansing the palate and refreshing the soul.
One of the most common ways to add sourness to a dish is by adding vinegar. Despite its critical role in cuisine, people seem to care very little about the quality of their vinegar. The good news is that making your own vinegar, one