VINEGAR has been part of mankind’s diet since history began.

The ancient Babylonians used it as a seasoning and a pickling agent, as did the ancient Egyptians and Romans.

It was considered an energy drink during biblical times and has been used for medicinal purposes throughout history particularly for its antiseptic qualities, historically being used in the military to reduce infections from unclean water.

There are many uses for vinegar that aren’t culinary, like cleaning and sanitising surfaces, polishing silver and sterilising infected wounds, however I’m only really interested in its culinary.

Vinegar is often under rated as seasoning – we douse our fish and chips in it (I like mine drenched!) and use it for making chutneys and preserves. However is often overlooked in day-to-day cooking.

Like lemon juice it can be used to bring a dish alive, bringing a balance to rich and sweet food, pulling flavours and components together, and making a dish taste lighter and fresher.

It will improve the flavour of sauces and casseroles dramatically. A salad without a vinaigrette is a very miserable affair!

It can be added to water when poaching eggs to make the white set faster and firmer, it can be used in desserts, strawberries and balsamic, it can be sweetened and made into a ‘shrub’ syrup for a delicious addition to drinks and cocktails.

Unlike lemon juice, vinegar comes in a variety types and flavours, and making your own or infusing bought vinegar with herbs and spices will add another depth to your cooking.

Vinegar can also be made from any alcoholic drink. Once exposed to the air, bacteria in the alcohol will ferment into acetic acid which gives the sharp sour taste.

Like I say every month, making your own homemade version is simple and satisfying, and your vinegar will be less acidic and more flavourful than ones bought from shops.

When making your own vinegars or infusing ones you’ve bought from shops there are a multitude of flavours you can use, and it’s a real chance to get creative!

There are a few basic rules-of-thumb you should keep in mind:

1. Always use glass or food-grade plastic bottles, jars or containers, never metal, as they will react with the acid.

2. Wash containers thoroughly and sterilise with boiling water.