Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
To answer that question properly, first you have to define "bad". Bad, as in "full of bacteria, will make you sick"? Or bad, as in "won't taste fresh, diminished flavor / heat"? Or bad as in "full of free radicals, harmful to one's DNA and long-term health"? Vinegar may be anti-bacterial but it's not much of an anti-oxidant. (Note my bottle of rooster sauce is dosed with potassium sorbate and sodium bisulfite which will slow the aging process.)
Oh, and define the storage conditions -- under refrigeration, which significantly slows oxidization, or in the cupboard above the stove?
Please enter a valid email address.
Well played. You deserve a cookie.
Channel some island vibes to get up and at 'em.
Hawaiian Breakfast Plate
Must-Know Martini-Mixing Trick
The Greatest Hits
Stunning Whole Roasted Cauliflower
Same Fave Casserole Carrier, New Color
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)