What makes Keepwell Vinegar, Keepwell Vinegar. These sauces are combinations of soy sauce and vinegar techniques, great farming of staples like soybeans and rare treasures like local greenhouse citrus, full of foraged ingredients, all bearing the weight of years of fermentation and aging. These sauces can all be used in recipes or on their own as finishing moves. Each box comes complete with an introduction to each sauce and suggested uses and recipes.
White Soy Sauce: Water, Soybeans, Wheat, Salt, Koji Spore
Soy Sauce: Water Soybeans, Wheat, Salt, Koji Spore
Worcestershire Sauce: Malt Vinegar, Soy Sauce Mash, Sorghum Molasses, Apricots, Persimmons, Onions, Salt, Fermented Oysters, Peppers, Lemons, Spicebush Berries
Black Walnut Bay Sauce: Apple Cider Vinegar, Black Walnut Leaves, Onions, Salt, Black Walnuts, Sugar, Bitter Lemons, Horseradish, Ginger, Garlic, Spicebush Berries
4x 187mL bottles
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.