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How to Make Vinegar By Fermenting Scotch With Prosciutto

“Vinegar is easy—it nearly happens without any work at all,” Cleveland chef Jonathon Sawyer writes in House of Vinegar.

This is one of his most unusual recipes, created from fermenting single-malt Scotch with prosciutto scraps.

Drizzle over fresh arugula or add a couple of drops to finish a creamy tomato soup.

The Best Scotch Whiskys to Sip by the Fire This Winter

Degree of Difficulty: Moderate

Active Time: 20 minutes

Total Time: 3 to 6 weeks

Original Article


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