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simple, small batch vinegar made in Red Hook Brooklyn

Made of just a few ingredients, Tart Vinegars enhance the flavor of your food,  adds brightness to sauces, soups, and stocks.  Also try as a drink with or without water in the morning.


Fermented fresh celery is salty and savory with some spice. It is a cloudy vinegar that has some murkyness to it so shake it everytime. The good stuff is found at the bottom.  Celery is high in vitamin K, A, C, B-2, B-6

375 ml bottle with sugar cane recycleable cork and biodegradable beeswax seal

Re-seal using just the tip of the cork

 Lavender:   If you like lavender you will like this vinegar. When you ferment a product you extract all of the good stuff such as trace minerals and vitamins, you also enable it to be better obsorbed in your body. Lavender is commonly used to soothe aching muscles and joints, reduce anxiety and stress, and to induce sleep.

Fun fact lavender is a flowering plant in the mint family.

375 ml bottle with sugar cane recycleable cork and biodegradable beeswax seal

 Rose:   Rose vinegar is the soft and silky one, and is a combination of fermented rose tea, rose water, and a few hibiscus leaves. Good for sensitive tummies. For drinking and use in food.

 Rose tea is rich in polyphenols, such as gallic acid, anthocyanins, kaempferol, and quercetin and used in traditional Chinese medicine to treat menstral symptoms. It's also pretty.

375 ml bottle with sugar cane recycleable cork and biodegradable beeswax seal

Kombu: Fermented Wild Atlantic Organic Kombu!! When adding to cooking beans improves its digestibility by converting the ingestible sugars to digestive form. Kombu is rich in glutamic acid, an amino acid that gives taste to flavor. Vinegar is an old tool for ensuring to enhance your stocks by adding a few tablespoons when you start simmering your stock will help break down the collagen in meat bones and tissue, releasing extra gelatin. This taste like the ocean... what more do you want?

Persimmon: Limited Run

Made from the ripest juiciest end of season persimmons from California.  This vinegar is bright and clean and perfect for a salad dressing and will require a nice shake to mix in the sediment that settles at the bottom.