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submitted 1 week ago by ciferecaNinjo@fedia.io to c/food@beehaw.org
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[-] megopie@beehaw.org 2 points 1 week ago* (last edited 1 week ago)

I almost never see malt vinegar in the US unless it’s at a UK themed restaurant.

Like, it’s not really much of a thing in US food. Maybe as like a source product for distilled vinegar? But I think that’s mostly made from corn not malted barley. Honestly I see imitation “balsamic” or red wine vinegar way more often than malt

this post was submitted on 25 Mar 2025
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