Lemon Vinegar (curb hunger and aid digestion)

Ingredients: Lemon vinegar, 10oz

If you look up lemon vinegar recipes, you will find infusions of fresh lemon with apple cider or white distilled vinegar. But vinegar can actually be made from lemons themselves through fermentation, no infusions. The resulting vinegar has many more beneficial compounds than if one were just to infuse fresh lemons. Fermentation creates more bioavailability. 

This lemon vinegar has the essence of fresh lemon but really packs a powerful acetic acid punch. 

Most fruit vinegars you can find are made by infusing fresh fruit into already made vinegars like white distilled or apple cider vinegar. But really any fruit can be fermented into vinegar in the same way that apples are.

Apple cider is pressed, raw apple juice that gets fermented into alcohol then oxidized into vinegar. Apples are classified as dessert or cider, depending on their use. Cider apples are more astringent and bitter. The quality of apple cider vinegar depends on the ripeness, the soil and the production region. Cider apples are a mass produced mono crop, and we all know what that does to the nutrient properties. It’s the most widely available vinegar in grocery stores and is hugely marketed which is probably why you didn’t know vinegar can be made from other fruit!!

The fruit we brew with is organic, local, small scale, with nutrient dense soil making the resulting vinegar high in polyphenols and flavonoids. Unlike apple juice, we brew with the whole fruit, so the polyphenols content is 40x due to the skin and core of the fruit being part of fermentation.

Lemon 🍋 vinegar is special because it has both citric and acetic acid making it a digestion powerhouse with tons of antioxidants. The flavor is more like a preserved lemon vibe rather than fresh.

When life gives you lemons.. embrace the sour and make vinegar!