Atomiq Journal August 5th 2019

When I started making vinegar with submerged fermentation not too long ago, I knew at some point I wanted to start writing about the experience. While I like to read and write, I never considered myself a writer and so it took some time for me to figure out how I could write about vinegar and the wide world of condiments in a unique and interesting way.

While I find vinegar fascinating, I’m also very interested in the broader subject of artisan made ingredients and products that you might find in farm shops and specialty food stores. Being a chef, I’ve always been drawn to people who make, grow, raise, catch or forage for foods and beverages and I’ve gather a wealth of knowledge on the subject.

The specialty foods I’m interested in can be new or old, they are the ones that focus on single or just a few ingredients and that reply on a process to be made. Like Tabasco, they grow their own fairly unique peppers, salt them and then ferment and age them in oak barrels. Strangely, they distilled vinegar for regular Tabasco and white wine vinegar for special editions.

Another point of interest that I’d like to delve into, is finding ingredients that go far, far into history. Vinegar for instance, in my research I’ve come to the conclusion that aside from salt and fresh herbs, it’s very possibly the oldest condiment in our pantries. That subject will be my jumping off point for the Atomiq journal because of the work I’ve already done on the subject.