We say often at Keepwell that any wine can be made into vinegar, and that any fermentable sugar can be turned into wine. No vinegar proves our point more than the black garlic variety. Creamy white garlic bulbs are the energy stores for the plant to survive the winter; once we turn them into black garlic, their sugars are caramelized and become available to the yeast. They are ready to become wine, and let us tell you - it’s pretty unusual wine! Fortunately for all of us, it becomes delicious vinegar.
Use black garlic vinegar anywhere you are ready for the powerful and heady flavor of black garlic!
Ingredients: Raw Pennsylvania Apple Cider, Black Garlic, Vinegar Mother
375 mL / 12.68 fl oz.
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.