Although winter wasn’t strong this year, we expect another wave of frosty weather next week. My body is already exhausted from endless wait for spring and more and more often calls for sour taste.
On the scale of tastes I usually prefer the bitter one. Sweet probably occupies the second place. Salty is in the middle, sometimes alternating with the sweet. But spicy and sour are definitely in the end of my selection with the only exception. When spring slowly awakes from winter sleep, I am obsessed with sour taste. I need to add some acidity to every meal and it doesn’t matter if it’s sweet or salty.
At this time, sour taste helps me to overcome the last winter days, it keeps me enough alive. What coffee makes for mind in the morning, the sour does for body before spring definitely comes.
Now, the opportunity to really use what I’ve done before came.
Rosehip chips are simple, tasty and sour enough to keep you from eating so much of them. Actually, I made them by accident. I originally wanted to make jam, but I harvested more fruits than I had sugar. So I cooked and mashed the rosehips without sugar, pushed through the sieve, placed a thin layer on a sheet and dried in oven at low temperature. Efficiency isn’t high, but I don’t like to waste the harvest.
Except of lemon, what do you imagine under sour taste? Yes, vinegar!
Perhaps some or most of you have tried to make homemade apple vinegar. It’s nothing complicated as soon as you have apples, big jar and patience.
Based on the same technology, I made also other kinds of vinegar – from the hawthorn berries and from elderberries. And I must say – I love both of them!
Homemade vinegars are great as they are, or you can add some herbs to extend their taste and flavor.
I have three types of apple vinegar – with common wormwood (Artemisia vulgaris), rosemary and onion skins. They are great fresh or cooked, for eat or hair rising.
The hawthorn vinegar is a kind of medicine as well, having a tonic effect for heart and blood pressure. I divided the final amount into three parts – pure hawthorn, with sage and with speedwell (Veronica officinalis), which also helps to keep heart and veins in healthy condition.
But the elderberry vinegar, it’s a treasure! I love even to watch it! It looks like a good red wine or magical elixir. I feel the taste in every cell of my body, awaking me for life. I put it into porridge in the morning, into the soup at noon and into legumes in the evening. As I said, I’m really obsessed!
I’m going to make bigger amount this year, especially after I used the elderberry vinegar instead of lemon juice into the herbal candies. I mixed it with cloves, cinnamon and star anis and it became a heaven in the mouth! They were gone before I took a photo, so you have to imagine or make it yourself 😀
What kind of sour ingredients do you like? I would appreciate more inspiration for my actual obsession. Thanks in advance!
With love, Ivana