Why I Started All Things Vinegar
I can’t help but feel that I was destined to start this blog and begin an encompassing journey into All Things Vinegar.
Vinegar has always fascinated me. One of those plastic jugs of white vinegar always sat within easy reach in the laundry room, and a bottle of Bragg’s Apple Cider Vinegar stayed front and center in the kitchen cabinet. As a kid, it took me a while to wrap my head around the idea that something with the same name could be used to make clothes smell fresher, clean minor cuts and skin infections, and also add a nice bit of bite to dressings so that I even enjoyed eating my salads and vegetables.
Then I found out something really fascinating, at least to me.
Vinegar Is In My DNA (Sort of)
My last name, Essick, is an Anglicized version of the German word Essig (or in High German Essaich), which means vinegar. The name designated craftsmen and craftswomen who proffered concoctions made from preserved and fermented fruits, herbs and undrunk alcohol (which has always given me pause about my ancestry in that there would be any alcohol left about the household, but I digress). That means my ancestors made vinegar at a time when Coopers made barrels and Millers ground grain.
That connection to someone, somewhere in my family’s history and the craft that goes into making vinegar feels personal to me. When I experiment and try out the wonderful recipes I’m finding, I like to imagine I’m carrying on a family tradition in my kitchen. When I share the benefits of vinegar on the ATV website, I picture an ancestor passing on the tradition of vinegar in a marketplace peddling his or her latest blend to each person who passes by.
Here’s a great example of a failed Orange Oxymel with a mold that would make Stephen King envious.
Besides the personal, vinegar has three qualities that make it so indispensable in my household: simplicity, affordability, and variety.
I currently live in a small apartment with a galley kitchen and very little storage space. Still, I always find room to have apple cider vinegar, red wine vinegar or some other recipe for new vinegar fermenting in a warm, dark space among our washer, dryer, and towels. And it’s never difficult to make shelf space in the fridge or cabinet to store shrubs, dressings, oxymels, sauces, and pickled vinegar veggies, fruits, and eggs.
It’s also not expensive to fail and believe me I’ve screwed up more than my share of recipes. If a batch or recipe does not turn out, I can toss it and try again without wasting expensive ingredients, which makes experimentation feel low-pressure and fun. There are hundreds of types of vinegar, thousands of uses, and an enthusiastic community of people who love sharing ideas. I intend for All Things Vinegar to contribute to that community.
Confessions Right Up Front – How I Work With Recipes And Ideas
I want to be clear that I’m not the one creating or developing the recipes or cleansing concoctions that are shared on this website. In fact, I’m rather in awe of the people who find ways to make the world a better place with vinegar.
All Things Vinegar is meant to be a trusted resource that highlights the work, wisdom, and creativity of passionate people who use vinegar in smart, inventive ways. Whenever possible, I point you back to the original creator, book, or resource so you can explore more deeply. I see my role as a curious, honest guide who brings together the most useful vinegar ideas in one place.
I am a published author and have been writing blog content for more than 20 years, but all that time I worked for someone else. Now, I get to write about what I care about and one of those things is vinegar.
I am far from a professional photographer, but I think it’s important that visitors understand that while the photograph may not be the greatest, what’s being seen is real. Besides, I’m committed to becoming as good a photographer as I can and the only way to improve is to keep trying to get better and putting my shots out there.
Authenticity matters a great deal to me. I may not be a professional chef or photographer, but I am a real home cook and vinegar enthusiast doing the best work I can with the resources I have and can afford.
Nothing appears on All Things Vinegar that I have not personally tried, tested, or read. If it is a recipe, I have attempted it; if it is a book or guide, I have read it or used the recipes found within it. When I provide a tip or method, I’m passing it on after doing it myself before recommending it.
Like many modern creators, I do use AI tools for research help, brainstorming, and photo editing. These tools can speed up background research, help me organize ideas, and sometimes clean up an image so it loads faster and looks clearer on your screen.
However, I do not use AI to fake experiences or to pretend I have tried something I have not. If an image has been significantly edited or generated with AI, I will note that in the caption or nearby text, and I will always strive to keep the underlying content grounded in real-world testing and honest opinions.
My goal is to balance useful technology with genuine, hands-on experience so All Things Vinegar stays as real, trustworthy, and human as possible.