The most common question we get is the simplest one: how do I actually use this? Vinegar has been in the kitchen for centuries as a condiment, a preservative and a cooking ingredient. What follows is practical, not prescriptive.
The important rule first: always dilute
POME is bottled undiluted and is stronger than most commercial apple cider vinegar. Do not drink it straight.
The acidity that makes vinegar useful is the same acidity that makes it harsh at full strength. Undiluted vinegar of any brand can damage tooth enamel and irritate the throat. Diluted properly, that is not a concern.
A standard measure for drinking is one tablespoon in 8 to 12 ounces of water. If you are new to it, start with a teaspoon and work up. Rinse your mouth with plain water afterwards.
When to drink it
There is no settled best time, and anyone who tells you otherwise is guessing with more confidence than the evidence supports. What follows is what people actually report doing.
In the morning, before eating. A common habit. Something sour on an empty stomach does not suit everyone, so if it does not sit well, take it with food instead.
With meals. Easier on the stomach for most people, and it doubles as part of the meal rather than a separate ritual.
Not immediately before lying down. Acidic liquid and a horizontal position are a poor combination if you are prone to reflux. Leave an hour.
Making it taste better
Diluted vinegar is sour and a little bitter. Some people take to that immediately. If you do not, it improves with company.
- Honey. A teaspoon rounds off the sharp edge. A dark honey stands up to the Bittersweet particularly well.
- Warm water. Turns it into more of a tonic than a cold drink. Better in winter.
- Sparkling water. Over ice, with a squeeze of lemon, it becomes something close to a shrub.
- Ginger. Freshly grated, for warmth. It suits the deeper expressions.
In the kitchen
This is where the quality of the vinegar shows most plainly.
- Vinaigrette. One part acid to three parts oil. A tablespoon of POME, three tablespoons of good olive oil, a teaspoon of Dijon, salt and pepper. Make a jar of it and keep it.
- Marinades. The acidity tenderises and the apple character adds depth. Good with chicken, pork and lamb.
- Braises. A splash near the end lifts the whole pot.
- Quick pickles. Better than white vinegar with red onion, shallot and root vegetables.
- Pan sauces. Deglaze with it. The acid cuts through the fat.
Start with about half what a recipe asks for. This is stronger than the vinegar most recipes were written around.
The Barrel Aged, specifically
The Barrel Aged wants using differently. It is deeper and more concentrated, and it works best as a finishing ingredient rather than a cooking one, in the way you would reach for an aged balsamic.
- Over roasted vegetables, right before they go to the table.
- A few drops on an aged cheese board.
- Stirred into beans or lentils at the last moment.
- Over vanilla ice cream. We are serious. The oak and apple work with cream.
What not to do
Do not drink it straight. Worth repeating, because people still do.
Do not treat it as medicine. Vinegar is food. We make no claims about what it treats or prevents, and you should be sceptical of anyone who does.
Do not overdo it. More is not better. The risks of heavy use, enamel erosion and digestive irritation, are real and they scale with quantity. A tablespoon a day is a sensible ceiling for most people.
Do not use it undiluted in your mouth. As a rinse or a gargle at full strength it will do your enamel no favours at all.
If you are pregnant, immunocompromised or managing a medical condition, talk to your healthcare provider before making any vinegar a daily habit.
POME is raw, undiluted, and made in Forest Grove, Oregon. Always dilute before drinking. Available in 8 and 16 ounce bottles.
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