I discovered Thai drinking vinegar during Paleo F(x) this year when I visited a highly-rated, gluten free-friendly Thai restaurant near the convention center in Austin. Thai Drinking Vinegar is supposed to be served alongside the meal to aid with digestion, but it’s also ridiculously delicious and can be made in any number of flavors. It’s similar to kombucha in flavor but not nearly as pungent (and doesn’t contain the same kind or number of probiotics). It also makes a wonderful summer “mocktail” with sweet, tart flavors and fizz from the sparkling water. Pour it in a martini glass and no one would know you aren’t drinking a Cosmopolitan! This recipe for Berry Thai Drinking Vinegar combines blackberries and raspberries for a lovely pink beverage, but you can use pretty much any fruit or herbs you like. Other ideas instead of the berries include basil, apple, peach, pineapple, pomegranate seeds, ginger root with honey, and turmeric with honey. I’ll get around to posting exact recipes for those eventually, but Thai drinking vinegar is extremely forgiving of less-than-exact produce-to-vinegar ratios because you can water it down to taste. It’s perfect for experimenting with!
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- Combine the vinegar and fruit in a 1-quart jar with an airtight lid. I used a 1-quart mason jar with a plastic screw-on cap. Let sit for seven days at room temperature.
- Strain out the fruit and pour the vinegar back into the jar. Add honey and shake well. Refrigerate for seven more days, shaking occasionally to help dissolve the honey.
- To serve, place one ounce of the drinking vinegar in a 16-ounce glass. Fill the glass with ice and then top off with sparkling water. Stir to combine.