Cashew-apple vinegar
Vinagre de caju is made by fermenting cashew-apple juice into an alcoholic base, then aerating it so acetic bacteria can convert ethanol into acid. Brazilian guidance records the sequence, but not a complete home-scale formula.
Recipes
1504 records with their sources, across 11 categories.
Fermented, enzyme-ripened and mixed seasonings328
Fruit preserves10
Legume, seed and plant-protein ferments10
Garum and fish sauces8
Adjacent and excluded7
Koji, mold starters and mold-ripened ferments4
Acid and oil pickles3
Fermented fruit and fruit-derived foods3
Vegetable lactic3
Dairy ferments2
Smoked salted and dried foods2
Cheese1
Not yet classified1
All fruit63
Fruit preserves37
Fermented fruit and fruit-derived foods9
Adjacent and excluded4
Acid and oil pickles3
Condiments and enzymatic seasonings3
Grain and starch ferments2
Vegetable lactic2
Garum and fish sauces1
Smoked salted and dried foods1
Tea cocoa and coffee ferments1
Fruit preserves37Fermented fruit and fruit-derived foods9Adjacent and excluded4Acid and oil pickles3Condiments and enzymatic seasonings3Grain and starch ferments2Vegetable lactic2Garum and fish sauces1Smoked salted and dried foods1Tea cocoa and coffee ferments1Filtered to
Recipes