Keepwell’s vinegars have a depth of flavor you don’t get from an infused vinegar, and they are lower in acidity than the standard vinegars available in America. This makes them well-suited to cooking. They’re also wonderful for salad dressings, and some varieties are even great to drink. The ingredients are locally sourced, produced, and naturally fermented.
Please note, bottles are marked “Refrigerate After Opening”. The vinegar will never spoil at room temperature, but the probiotics it contains will create a raft that floats in the bottle. Please keep the vinegar in cold storage to avoid the inconvenience.
Dimensions 375 mL / 12.68 fl oz
Black Garlic Creamy white garlic bulbs are the energy stores for the plant to survive the winter; once Keepwell turns them into black garlic, their sugars are caramelized and become available to the yeast. Use black garlic vinegar anywhere you are ready for the powerful and heady flavor of black garlic! Ginger Ginger vinegar is a natural in shrubs and cocktails, as well as in any pickle brine. Stir with some soy sauce for an excellent beginning of a teriyaki or ponzu sauce!
Celery Leaf This vinegar is green and herbal, but sweet and tawny. This celery ends up coming through a bit hearty, like the flavor of celery seed. You can use this vinegar in a simple shrub, if you’ve ever heard of celery soda, and gives a decidedly savory edge to stewed dishes. Persimmon Persimmons are a funny fruit. They are harvested in the fall, after a frost begins the ripening process, and only then is their astringency tamed into the sweetest, honeyed, flowery, ephemeral flavor you can imagine. After harvesting them, they are fermented into vinegar, and though the vinegar has a high acidity from the fruit’s sugar, the sweetness also remains, along with some of the body and pulp of the persimmons. Nearly drinkable, this vinegar is a perfect addition to your iced tea, turning into a sticky glaze for a roast chicken, or adding a splash to your jams or jellies to brighten
Sweet Cherry Keepwell uses sweet, ultra-ripe whole cherries and fermented them with apple cider-resulting in an ever-so-slightly sweet and sticky vinegar with very mild legs, redolent of cherry pie and the marzipan scent of cherry pits. Do not hesitate to use this in your baking, to make a bitey old-fashioned, or for a winsome vinaigrette with walnuts and radicchio. *All fruit from Three Springs Fruit Farm!