Spoiled Rotten Vinegar

was featuring a Grape Cooler at the today. This delicious beverage included our Blackstrap Vinegar.

I am not sure what they did or how they made it but it was so delicious and refreshing on such a warm and sunny day.

Next Saturday be sure to check out their booth and menu. The sandwiches and pickles are amazing!

Come visits us at the today!
We’re featuring ‘s White Sourdough Bread for sampling our vinegars. You can sample their delicious bread while sampling our vinegar!!
We’re also featuring some beautiful art on our labels.
Come see the work of & !!

Celery Vinegar

The primitive way which we make our vinegar* is very intentional although I do play with more modern methods and new recipes for fermenting vinegar and foods at home. Inspired to play with food again this year I’ve been digging through my boxes of gear looking for tools misplaced or forgotten since our move in 2019. I came upon some air pumps acquired a few years back when I was learning about rapid oxidation and decided to put them to use.

When I read Noma Guide to Fermentation one of the recipes which peaked my curiosity was for a celery vinegar. Unfortunately, at this time I had lost interest in using motorized equipment to assist in or encourage fermentation, so I never pursued the recipe, but my renewed inspiration to play has also challenged me to look at some of my old opinions.

🤓Varietal & method based on Noma Guide to Fermentation.
🤫Ingredients & ratios based on my inability to follow direction.
💥Primary reason I finally attempted this project is backsaw had some super fragrant celery a few weeks back. It was great stuff.

*We do not add yeast to our primary ferments when making alcohol. We rely on the naturally occurring yeast from the produce and environment. Risky & unpredictable? True, but this is how each batch of our vinegar is made. By what nature produces and provides; by chance and aided as little as possible.