Vinegar-Soaked Black Raisins (Osmanthus or Rose Vinegar)

Why people make this

This is one of Nourilo’s simplest and most popular recipes — raisins soaked overnight in a fragrant vinegar, then eaten a small handful at a time each day. The idea draws on two well-established nutritional facts: raisins are concentrated sources of vitamins, minerals and anthocyanins (the pigment that gives dark grapes their color and antioxidant properties); and vinegar has long been used in food preservation and traditionally valued for its antimicrobial qualities. Together, the two seem to combine into something that people find genuinely supportive of their skin, energy, and digestion over time — with the pleasant bonus that osmanthus vinegar turns this into something that actually tastes good.

Nourilo recommends using dark-colored raisins (black or purple) rather than green, because the dark skin contains higher concentrations of anthocyanins. He finds that pure rice vinegar alone can be a little harsh, while osmanthus-flavored vinegar (a sweetened, lightly floral variety sold at Chinese grocers) makes the whole thing much more palatable.