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Exploring the Sweet Subtleties of Vinegar

Feb 05, 2018 - The New York Times

When Edward Lee was growing up in Brooklyn, his grandmother fermented traditional Korean foods at home to stock the pantry, making her own gochujang and doenjang, along with several kinds of kimchi and rice vinegars.

Mr. Lee now makes his own vinegars at 610 Magnolia, his restaurant in Louisville, Ky., using whole raw persimmons, peaches and fennel. Like many cooks who value the complex and sometimes unpredictable flavors of these homemade fermentations, Mr. Lee reaches for vinegar as an e...