Stonebrine Vinegar

Stonebrine smoky, dark, and deep,
Wakes the meal from winter sleep.

— Old Gression Saying

  Foremost among the culinary fare of the northern district of Gression is the condiment that accompanies most dining experiences. Stonebrine vinegar, or simply stonebrine, is a tart and tangy concoction with a distinctive smoky aroma that is instantly recognizable. Created from local stoneberries and winter rye, it has a variety of uses, both culinary and medicinal. The liquid keeps for years in cool storage areas like root cellars or buried caches, although it rarely lasts that long.  

History

  Stonebrine most likely began as a preservation agent. Sour berries and juice that were mixed with salt lichen and left in the warmth created a rough version of the vinegar. This liquid helped meat and vegetables to last longer. Over the years, as the fermenting process was refined, people began experimenting with herbal additives, especially toasted or smoked herbs, to mask the bitter notes of the brew. Leftover grain mash was also added to give the liquid more body and nutrition, as well as to use up leftovers. As the flavor was refined, folks began using it not just as a preservative, but as a condiment. Its smoky, sharp taste was ideal for spicing up bland winter fare such as roots and frostkin kale. Today, every household takes time before the first frost to harvest wild stoneberries and ferment batches for the next year's stonebrine.  

Culinary Uses

  In addition to its role as a preserving agent for cured meat, bitter greens, eggs, and many other foods, stonebrine has many uses in daily meal preparation. The tangy vinegar is often added as a late ingredient to soups and stews, to lighten the dish and include its own unique flavor. Oftentimes, stonebrine is drizzled or spread over rye breads as a substitute for butter. Most of all, one will find stonebrine on every table, as a garnish mixed with oil for leafy salads, as extra salt or flavoring in a dish, or as an added kick to meats and cheeses. The vinegar is used sparingly, but often, and its scent is often associated with hearth and home in Gression.  

Medicinal Uses

  Many remedies exist that use stonebrine in whole or in part, mostly as proof against the harsh northern cold. Diluted stonebrine is gently rubbed onto frostbite to aid in warming the flesh, or drunk hot to ward off the early stages, and general chill. Coughs and colds are often treated with a mixture of warm stonebrine, honey, and rosemary or pine tea. Elders often take a spoonful of it as a digestive aid, as well. The antibacterial and antifungal properties of stonebrine make it an excellent choice to clean wounds, and a very diluted solution is typically used as a cleaning agent around the house.  

Exports

  With its unique flavor profile and versatility, stonebrine has gathered a small but loyal market among the noble families in the south of Polira. The vinegar is produced commercially and exported by a family in the town of Frostrun, under the name of Cendrevin. The merchants ship approximately 250 gallons of stonebrine a year, in kegs and smaller stoneware crocks, to southern settlements. Difficulties with shipping routes, weather, and transport keep the business small, and the prices high.  

Crafted from wild stoneberries and aged with fragrant herbs, it brightens hearty meals and brings a taste of rugged tradition to any table. Once you’ve tried Stonebrine, no dish feels quite complete without it.

— Cendrevin Vinegar Label