Sour Flower Vinegar
Koji Cacao Vinegar
Koji Cacao Vinegar
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Koji is made by introducing a beneficial microbe, Aspergillus oryzae, to rice or barley. This culture produces enzymes that break down proteins and starches, the same process that gives miso, soy sauce, and sake their incredible depth of flavor. It extracts the sugars from the rice making them available for fermentation. This is one of the first things Shannon really started fermenting other than sourdough and its led us into the journey of vinegar. This is what is used to make rice vinegar.
In addition, cacao nectar is a by product of fermenting cacao beans, its the sweet juice that melts of the fruit around the bean and it tastes like skittles. In combo with the floral koji and the candy cacao nectar vibes, this vinegar is special to say the least!
It can be used all purpose as if it were a rice vinegar and it has beautiful fragrant notes! You must try!
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