Lacto Akulikuli-Kai Rosemary 🍴

This vinegar sauce is made from lacto-fermented garden rosemary and foraged purslane that we then blend with black peppercorn and our unpasteurized fruit vinegar. We gather the purslane near the ocean in Kona making this sauce truly a Hawaiian invention. We love this sauce over roasted squash or pumpkin and it is a perfect match with pork chops and other roasted meats. It also goes great over a pizza especially one with zucchini, garlic, mozzarella and fresh basil. We recommend keeping this refrigerated because of the live probiotics from the lacto-fermentation!

Ingredients: Mango vinegar, lacto-fermented rosemary and purslane 

5oz