Mostly ginger vinegar with some citrus vinegar and wild foraged nettle vinegar to create a complex flavor profile with notes of spicy, warm, bitter, and pungent citrus. Fermented for over a year.
Use this as a morning tonic with just water or splash into freshly juiced carrots to add a little heat. Create a cocktail or splash on cooked beets.
Refrigerate after opening
354 ml / 12 oz
Fermented in small batches and bottled in NY