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Mar 7, 2011 06:24 PM

Balsamic Vinegar...

(1) Where can I get a traditional balsamic vinegar - kosher ?
(2) And even harder, what about an organic kosher balsamic (perhaps not traditional, merely classic)?

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  1. Kedem makes a balsamic vinegar. Look in the Passover section. I bought some at Whole Foods a few months ago.

    9 Replies
    1. re: SoCal Mother

      In my opinion, the Bartenura brand is worlds better than the Kedem version. They even have a more expensive, "special reserve" type (don't recall if that's what they call it, though), but I don't feel that one is worth the higher price.

      1. re: queenscook

        Neither of these are traditional -- nor are they organic...

        1. re: KosherVeg

          What makes balsamic vinegar "traditional"?

          1. re: queenscook

            balsamic vinegars are available at fairway on rte 17 in nj - i believe it is paramus
            I do not believe there is a kosher organic balsamic vinegar in existence

            1. re: queenscook

              Seemingly "traditional" balsamic vinegar would have to be labeled "Aceto Balsamico Tradizionale di Modena" or "Aceto Balsamico Tradizionale di Reggio Emilia" and both are aged (anywhere from 12, 18, or 25 years), and they would cost anywhere from $150 - $400...
              then there's "balsamic vinegar of modena" which is essentially an imitation of the traditional stuff.
              That being said, I do think the Bartenura brand is the best readily found kosher balsamic vinegar

              1. re: koshergastronome

                The OU site shows a balsamic vinegar from Fattorie Giacobazzi and they do make a traditional balsamic - however, I don't see any distribution here in the US (found several in the UK) and they produce several types of balsamic and it's unclear which are certified.

                1. re: ferret

                  I've never seen a kosher one in the stratospheric price range koshergastronome cites. But the traditional basalmics are one of the great upgrades in kosher food in recent years.

                  They can be hard to find in stores in smaller communities. But in large communities there are many brands, nor organic, just wonderful. Like Mengazzoli, labeled ""Aceto Balsamico di Modena". There are also excellent white basalmics, like Traverso from Chile. The range of white wine vinegars like Tonnelliand and rice vinegars (Nakano) have really opened up new territory for kosher food.

                  1. re: AdinaA

                    yeah ive never seen any balsamic vinegars (kosher or not) in that price range...i was quoting wikipedia (should have said that)...

                    1. re: AdinaA


                      where did you find a hashgacha-ed white balsamic??

        2. Fairway in NYC and Paramus, NJ have several brands that are superior to Bartenura. They also sell a Chilean balsamic vinegar, but I believe it is imitation (sweetened wine vinegar)

          1. I've seen kosher (UO certifed) balsamic vinegar at Giant stores in the DC area which, probably, means that you also can get it at their sister stores (Stop and SHop, etc.) in other area. The price, as I recall, was reasonable.

            1 Reply
            1. re: skipper

              Reasonable = not 'traditional,' as discussed above.

            2. Here is what I have done, with excellent results. Pour a bottle of Bartenura balsamic vinegar into a pareve saucepan. Bring to a low boil and continue to cook until reduced by half. Let it cool. Pour it back in the bottle. Delicious. I first did this for Pesach many years ago. What a treat.
              Warning: open the windows as the family will begin to complain about the fumes during the reducing process.

              5 Replies
              1. re: p.j.

                I believe this can also be done in a pyrex in the oven.

                I use the Bartenura balsamic to make balsamic glazed cippolini onions. I use any vinegar leftover in the pan for salad dressing.

                1. re: cheesecake17

                  How do make the glazed cippolini onions? I'd love to try that. I've hesitated to buy them because it seems like I'd have to peel each one, not the sort of task I'd welcome right before a big family yom tov dinner. But I might.

                  1. re: helou

                    For glazed small onions, I generally use the frozen bagged ones, although I rarely use frozen vegetables. I haven't noticed a significant difference in quality from when I sat there peeling every tiny little one by hand.

                    1. re: helou

                      Line an 8x8 pan with foil, arrange peeled cippolini onions in a single layer. Pour 3/4c balsamic, 2 tb oil, salt and pepper ove the onions. Bake 40 min, flip , bake another 40 min.

                      I've used frozen pearl onions. It's good, but not the same as fresh

                      1. re: cheesecake17

                        Thanks - I'm going to try this. When I seem them being sold in the stores they look irresistible..

                2. there is a company some of whose products I saw at shop in west orange and they hy\ave a balsamic vinegar premium,

                  3 Replies
                  1. re: koshergourmetmart

                    I can't speak to the quality of any of their products, but this is NOT balsamic vinegar. The ingredients are listed on their website: "wine vinegar, grape must and caramel " that is, it is wine vinegar plus sugar. This is what the fake balsamics in the US are. Israel COULD produce REAL balsamic vinegar, but so far it is clearly going the cheap way. Very sad. The best you will likely do is the imported Italian real balsamics (available in Fairway). Better than Bartenurra, but none like the 12-year aged stuff the non-kosher crowd can get.

                    1. re: mrogovin

                      I am just reporting on what I have found. It is up to you to determine what you are willing to pay for

                      1. re: koshergourmetmart

                        Me too. Update: They told me in an email that it is repackaged, imported Balsamic from Modena (from Italy), but given the ingredient list, I remain unimpressed