This celery vinegar has been aged for over 9 months to aquire that typical vinegar tang. This vinegar is raw and live, meaning it has not been pasteurized, and has a mother. These are all small batch fermentations so the product is very limited.
Celery vinegar tastes has a fresh, herbal favor with celery notes. A tart and tangy vinegar base, often with a hint of sweetness and a savory, earthy undertone. It is less sharp than some other vinegars, with a pleasant acidity that can be strong enough to sip on its own, while still containing the signature flavor of celery seed.
Celery vinegar not only in salad dressings, but also in marinades, cocktails (try it in a G&T), and sauces (hello zingy salsa verde). It’s my go-to for finishing a pot of beans or raw, grilled, and roasted veggies. I also use it instead of lemon juice in my Pate de fruit.
Ingredients: This 12oz bottle of vinegar has celery, apple cider vinegar and sugar( to start the fermintation process).
