By Request

By Catherine Kekoa Enomoto

Wednesday, January 22, 1997

Vinegar is infused with herbs.

‘Miracle’ vinegar
easy to use

READER Holly Lagrimas asked how to get "The Complete Vinegar Book" simultaneous with vinegar crusader Patricia Bragg's announcement of mini seminars at Ala Moana Centerstage.

Bragg hosts food and exercise demonstrations in "Staying Healthy and Fit in 1997" shows from 2 to 3 p.m. tomorrow, and noon to 1 p.m. Saturday. She is the author of 22 health books and daughter of the late health celebrity, Paul Bragg, who died of a swimming accident in 1976 at 96.

She is the author of the 5 million bestseller, "Bragg Apple Cider Vinegar Miracle Health System" (Health Science, $5.95), on the merits of organic, unfiltered apple cider vinegar, which she alleges can improve digestion, remove toxins from the body and control weight.

Lagrimas can order Kathy Gips' "The Complete Vinegar Book" (Numa Corporation, 1995, softcover, 80 pages) through Honolulu Book Shops for $12.95 plus $3 handling. Or she can call the publisher at 1-(800)-423-1097 and pay $14.95 plus $2 shipping, with delivery in one to three months.

Also, the self-proclaimed "Vinegar Man" Lawrence Diggs offers a vinegar book and membership in Vinegar Connoisseurs International. For the latter, send a $10 check made to: VCI, 30 Carleton Ave., Roslyn, S.D. 57261; phone (605)-486-4536.

A recipe follows for vinegar infused with fresh herbs.

Basil Vinegars

(From "The Glass Pantry: Preserving Seasonal Flavors" by Georgeanne Brennan Chronicle Books, $29.95)

1 cup loosely packed green or purple basil sprigs
3-1/2 cups distilled white wine vinegar

Gently crush the basil between your fingertips, just enough to begin releasing the volatile oils. Put the basil into a dry, sterilized jar with a lid. Pour in the vinegar and cover with the lid.

Place the jar in a sunny location, indoors or outside, and let stand about 10 days, or until the vinegar has become infused with the flavor of the basil to your satisfaction.

Strain the vinegar through a sieve lined with several layers of cheesecloth; discard the basil. Decant into dry, sterilized bottles. Seal with corks and store the bottles in a cool, dark place. The vinegar will keep for up to 1 year. Makes about 1-1/2 pints.

Approximate nutritional analysis per tablespoon: 2 calories, no fat, no cholesterol, no sodium.*

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.

Send queries along with name and phone number to: By Request, Honolulu Star-Bulletin Food Section, P.O. Box 3080, Honolulu 96802. Or send e-mail to

By Request by Catherine Kekoa Enomoto is a regular feature of the
Honolulu Star-Bulletin. © 1996 All rights reserved.

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