Berry-Infused Thai Drinking Vinegar

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Berry-Infused Thai Drinking Vinegar | Autoimmune-Paleo.com

I discovered Thai Drinking Vinegar during Paleo F(x) this year when I visited a highly-rated Thai restaurant near the convention center. Not only is it served alongside the meal to aid with digestion, it’s also delicious!

It’s similar to kombucha in flavor, but not nearly as pungent, and it makes a wonderful summer “mocktail” with sweet, tart flavors and fizz from the sparkling water. This recipe combines blackberries and raspberries and yields a lovely pink beverage, but you can use pretty much any fruit or herbs you like!

Berry-Infused Thai Drinking Vinegar | Autoimmune-Paleo.com
Berry-Infused Thai Drinking Vinegar
 
Author:
Serves: 16 servings
Ingredients
  • 2 cups apple cider vinegar
  • 1 cup blackberries
  • 1 cup raspberries
  • ½ - 1 cup honey
  • Sparkling water, for serving
Instructions
  1. Combine the vinegar and berries in a 1-quart jar with an airtight lid. I used a 1-quart mason jar with a plastic screw-on cap.
  2. Let sit for seven days at room temperature.
  3. Strain out the fruit and pour the vinegar back into the jar.
  4. Add honey and shake well.
  5. Refrigerate for seven more days, shaking occasionally to help dissolve the honey.
  6. To serve, place one ounce of the drinking vinegar in a 16-ounce glass. Fill the glass with ice and then top off with sparkling water. Stir to combine.

 

About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto’s, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.

8 comments

  • Lynn says

    This looks fantastic. I was just thinking about summoning my courage and ordering a SCOBY to try brewing kombucha. This seems less intimidating to start, and sounds delish! Thanks so much!

  • Brenda says

    Regarding the Thai berry infused drinking vinegar, once it has infused and I can drink it mixed with sparkling water, how long can I keep the infused vinegar in the refrigerator? This is DELICIOUS,,,thanks

    • Christina Feindel says

      The vinegar should keep for several weeks.

  • Deb says

    Why the plastic lid on the mason jar? Where do you find them?

    • Christina Feindel says

      Ferments like vinegar tend not to like metal; you may get a sort of metallic taste if the liquid is in contact with the lid. I ordered my plastic ones on Amazon.

  • Sarah says

    Seems like I am throwing away the berries, why not macerate them?

    • Christina Feindel says

      They will taste very strongly of vinegar.

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