A Whole Utilization Process!
My method: plant scraps + spent wine + open air time = a delicate and flavorful healthy vinegar
All my vinegars are made through a native fermentation process. what does this mean? It means that I place open vats of the fresh fruit/veg +/or herb scraps with spent wine out in the open country air and allow wild, native bacteria + yeast that exists naturally in the air around us to inoculate the batches to start the fermentation process. Each batch tastes different from the next due to this process because the wild bacteria + yeasts in the air are constantly changing.
My vinegars are lower in acid than the common options found on store shelves, including cider vinegar, and they are smooth enough to drink on their own, making them a perfect base for my potions, elixirs + remedies!
DRINK HEALTHY VINEGAR, NOT KOMBUCHA. KNOW THE TRUTH!