Celery Vinegar

Product Info

A new classic! This is the vinegar I reach for when a dish needs an herbal lift rather than straight acidity. I love it to finish creamy vegetable soups, where it cuts through richness without adding anything sharp. It's also the secret ingredient in our Bloody Mary Hot Sauce.

We start with organic celery from Washington state, ferment it into celery wine, then add a vinegar mother and let it slowly ferment for three to six months with no intervention. What comes out is funky, herbal, and just a bit sweet: a vinegar with a saline, almost briny quality that makes it taste like it belongs in a cocktail as much as a kitchen.

As seen in the New York Times.

Great in cocktails and mocktails, drizzled over oysters, stirred into a vinaigrette, or anywhere you'd use a savory, herbal acid.

Living, unpasteurized vinegar. 12 oz glass bottle.

Base: Organic Washington state celery.