Choose unseasoned (we like Marukan); the seasoned variety has added sugar and salt, so it’s trickier to cook with. Or forget cooking altogether and pour it into a summery, gingery peach cocktail. According to the Vinegar Institute, a bottle keeps almost indefinitely. But we say bottoms up. Get the recipe: Brined Pork Tenderloin Get the recipe: Peach and Ginger Shrub Get the recipe: Salmon Nigiri
