The process of making malt vinegar can last anywhere between a few days to several months. First, the barley grains are crushed, soaked in warm water and then allowed to germinate.

Next time you're making homemade fish and chips, have a go at soaking your fries with some malt vinegar to truly infuse them with that tangy, British-chippy authenticity.

A crock for making homemade vinegar in the home of the New York Times wine critic, Eric Asimov, in Manhattan, Jan. 24, 2018.

The process of making malt vinegar can last anywhere between a few days to several months. First, the barley grains are crushed, soaked in warm water and then allowed to germinate.

With great anticipation, following directions from Supreme Vinegar, I combined eight ounces of the mother with the same amount of water and 16 ounces of red wine to make a test batch.

If you’ve ever visited an Irish pub or a fish ‘n’ chips joint, chances are you’ve seen a bottle of malt vinegar sitting on the table. Better yet, perhaps you love dousing your chips (aka French fries) ...