• Blog
  • Who We Are
  • Search Archive
  • Radio
  • Bug Folio
  • Anty Gin
  • Appearances
  • Publications
  • Gallery
  • Press
  • The Team
  • Newsletter
  • Opportunities
  • Contact
  • Donate
  • Menu

Nordic Food Lab

  • Blog
  • Who We Are
  • Search Archive
  • Radio
  • Bug Folio
  • Anty Gin
  • Appearances
  • Publications
  • Gallery
  • Press
  • The Team
  • Newsletter
  • Opportunities
  • Contact
  • Donate
Nordic Food Lab
Transient

Apple Balsamic Vinegar

Added on October 11, 2011 by Ben Reade.

The ancient process of balsamic vinegar making which has been adapted and made local. Here a local producer draws up a sample of his sweet, tangy and rich apple balsamic vinegar, normally it would be of grape juice, but of course, here in Denmark the apples grow much more easily! The Apple juice is reduced to one third of it's original volume and put into a system of 6 barrels of different woods. 1 liter can be taken out of the smallest barrel every year and the vinegar moves down the system, making more room in the largest for the new year's harvest. This system here is in it's tenth year, and its only going to keep getting better!

In general Tags Research and development, vinegar recipes, molecular gastronomy, Nordic Food Lab, balsamic glaze, Scandinavian Food, Rene Redzepi, how to make vinegar, Gastronomic Research, fermentation, Danish Gastronomy, Denmark, Danish Food, how to make balsamic vinegar, Food Laboratory, food fermentation, home made balsamic vinegar, modernist cuisine, Nordic Gastronomy, home made vinegar, Scandinavian Gastronomy, balsamic, Gastronomic Laboratory, Nordic Cuisine, balsamic reduction, Food Research, home made fruit vinegar, Balsamic vinegar, Noma, fruit vinegar, Food Lab, vinegar, molecular cuisine, modern cuisine, how to make fruit vinegar, new foods, Nordic food
← Newer: Pork-Bushi Older: Miso →
Back to Top
Creative Commons License
Nordic Food Lab by www.nordicfoodlab.org is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.