World Vegan Day & National Vinegar Day

Vegan
Written By Suzy González

For this World Vegan Day, which also happens to be National Vinegar Day, we’re sharing the many uses of vinegar! But first, what is it?

Vinegar is the result of fermenting ethanol by acetic acid bacteria carbohydrate sources such as grapes, apples, rice, or corn. All that to say, it’s an acidic liquid that has historical uses for cooking, medicine, and food preservation.

Here are some ways to use vinegar for your home, body, and food! As vinegar is pungent in nature, make sure the ingredients are safe for your individual health. These recipes all utilize 16oz jars, so save your glass jars! Since vinegar can corrode metal lids, be sure to place a layer of wax paper or cling film as a barrier between the liquid and the lid.

House:

For non-toxic cleaning solutions, try using vinegar in your household maintenance. White vinegar, likely made from corn or wheat, is inexpensive, and its acidic nature is effective for warding off mold, bacteria, and germs. Best used on non-porous surfaces, white vinegar works great for wiping down tabletops, kitchen counters, appliances, and toilets.

Vinegar Cleaning Solution:

·      Fill a clean jar with orange and lemon peels, cover with white vinegar, seal, and let sit for a few weeks.

·      Strain the liquid, add half to an empty spray bottle and fill the other half with water.

·      Then, add a couple of drops of essential oils. Peppermint will help deter insects, adding lavender can provide a sense of calm, and adding eucalyptus or lemongrass can bring a fresh aroma into your home. As the solution dries on the surface, the vinegar smell will disappear.

Recipe and Images by @herownbeat

Body:

Apple Cider Vinegar has been on trend for its dietary health benefits, but did you know that you can also include it in your skincare routine? Research has shown that its antifungal and antimicrobial properties can clear acne related bacteria, rosacea, and eczema. To prevent acidic irritation, it’s essential to always dilute vinegar before applying it to the body. This toner utilizes rose petals to add astringent, anti-inflammatory, analgesic, antimicrobial, and antioxidant properties into the mix.

Rose Petal Vinegar Toner:

·      Fill a clean jar with dried rose petals.

·      Pour in apple cider vinegar until the petals are covered.

·      Press it down and add more petals and vinegar to fill the jar.

·      Close the lid with a barrier and place it in a dark area for two weeks, shaking it every couple of days.

·      Strain the petals out, and you have your concentrated vinegar solution! Remember to always dilute before use on the skin.

·      To make toner, pour 1 tbsp of Rose Petal Vinegar into 1 cup of water. Transfer into a spray bottle and apply to the face after washing.

Food:

The word “vinegar” comes from the French vin and aigre, meaning “sour wine.” From rice vinegar to red wine vinegar, culinary uses for this sour stuff are endless! Balsamic vinegar is made from fermented grapes and is typically grown in specific regions in Italy. It is both sweet and tart, making it a delicious, versatile flavor in the kitchen.

Balsamic Salad Dressing:

¼ c balsamic vinegar

½ c olive oil

3 cloves garlic, minced

1 tbsp mustard

1 tsp agave syrup, maple syrup, or sugar

¼ tsp black pepper

1/3 tsp salt

Pour all ingredients into a jar, seal, and shake! Store in the fridge for up to 2 weeks.

Use this on your favorite salad, as a tofu marinade, or on roasted brussel sprouts!

Preservation:

From kimchi to escabeche, preserving foods through fermentation and pickling are processes that numerous cultures worldwide have used. Preserving veggies in salt or vinegar brine makes for long-lasting and satisfyingly sour eats. Archaeologists believe that ancient Mesopotamians pickled food as early as 2400 B.C.! Preserved foods provided nourishment to our ancestors during harsh times and amazingly continue to sustain us today.

Pickled Jalapeños:

1/2 c white vinegar with 5% acidity

1/2 c water

3 cloves garlic, halved

1/2 tbsp pickling or table salt

1 tbsp granulated sugar

3-5 Jalapenos, depending on size

Combine vinegar, water, garlic, salt, and sugar in a pot and bring to a light boil on medium until salt and sugar dissolve. Thinly slice up your jalapeños and ensure you wash your hands very well after! Take out seeds/membrane if you want them mild, or leave them in for medium-hot. Take vinegar off heat, add your jalapeños to the liquid, and let them sit for 15 minutes. Pour everything into a clean jar. Let them sit in open jars for an hour, then lid with a barrier and refrigerate. You can also try this recipe with sliced cucumbers, carrots, okra, cauliflower, or green beans. Technically, these could last for years, but we’re guessing they won’t last very long!

Recipe and Images by @xicanavegan

Medicine:

Fire Cider is an aromatic herbal medicine made with apple cider vinegar along with flavorful and spicy plants and herbs. It’s an accessible DIY medicine that’s great to have on hand for cold and flu season. Benefits include boosting the immune system, aiding in digestion, clearing out sinuses, and more.

Fire Cider Immunity Syrup:

Chop up any combination of the following ingredients. These can be fresh, dry, or powdered. Whatever you’ve got on hand! Try new ratios each time you make it to come up with a recipe of your liking.

·       Onions

·       Ginger

·       Citrus with peels

·       Garlic

·       Turmeric

·       Horseradish

·       Hot peppers

·       Black pepper/peppercorns

·       Herbs like oregano, sage, rosemary, thyme

Place all ingredients in a jar and cover it with the apple cider vinegar to fill it to the top. Ensure your jar is sealed tight with wax paper if your lid is metal. Rotate the jar to combine.

Store in a dark cabinet for one month.

Use unbleached cheesecloth or muslin to strain out the plant material. You will then have your liquid fire cider concoction! You can add agave,maple syrup, or other sweeteners to balance out the heat.

Dosage: As preventative during cold & flu season: 1 tbsp. 1-3 times a day for two weeks at a time. If people close to you are sick: 2 tbsp 1-3 times a day. If you’re starting to feel sick: 4 tbsp 1-3 times a day. If the flavor isn’t your fav, dilute it in a beverage, try in a salad dressing or stir-fries. Shelf life is one year. Enjoy!

Recipe by @xicanavegan

Suzy González

I’m a Xicanx artist, writer, curator, and zinester working to decolonize veganism and reconnect to the earth.

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