The sweet, juicy apple that is found in most grocery stores today is not exactly what humans found growing on apple trees that dotted the Nile River in 1300 BC. The fruit was bitter and improved by fermentation. When Pilgrims arrived in New England, they found the region was better suited to growing apple trees than barley and grain, the staples of beer brewing.
Apple cider provided vital nutrients to the early settlers and was safer to consume than local water sources. It is also incredibly versatile! From juice, to cider to vinegar, apples were valuable as evidenced by the lore of Johnny Appleseed. Prohibition destroyed the apple cider industry for nearly a hundred years and its only in recent years that our appreciate for cider has been rekindled.
Vinegar in some form or another has been in use since at least 8000 BC in ancient Egypt. It was used medicinally, nutritionally and was for both humans and animals alike. Ancient Greeks & Romans combined vinegar and honey (oxymel) to create a powerful remedy for expelling phlegm, treating wounds, ease breathing and to alleviate coughs. It was also diluted with water (posca) and used as a nutritional supplement, cooking and for insect and snake bites. It’s even mentioned in the Bible (chomez)! Ruth offers it as a refreshment to travelers or guests according to the hospitality customs of the desert. For over 10,000 years, humans have been enjoying and benefitting from vinegar and with the following recipes, you can too!
