Fruit-Infused Garlic Vinegar (Suan Cu)

Why people make this tonic

A few years ago Nourilo found a bottle of garlic he had steeped in apple cider vinegar and completely forgotten about. It had been sitting quietly in the kitchen cupboard for nearly three years. When he opened it, the garlic cloves had turned a deep amber-brown, there was no harsh smell at all, and the flavour was remarkably smooth and mellow — nothing like the sharp, throat-catching rice vinegar he had used before. Those transformed garlic cloves were also delicious to eat. The long steeping time had softened the raw pungency and allowed the beneficial compounds in garlic (known as allicin) to fully develop and meld with the gentle acidity of the fruit vinegar. Intrigued, he made a fresh batch using a grapefruit-flavoured vinegar.

Garlic steeped in vinegar has a long history in Chinese traditional food therapy. The combination is associated with supporting the immune system, promoting healthy circulation, reducing blood lipid levels, and having antibacterial properties. Small daily doses — 1 to 2 teaspoons diluted in warm water — are considered a practical, affordable wellness habit.