Keepwell often says that any wine can be made into vinegar, and that any fermentable sugar can be turned into wine. No vinegar proves our point more than the black garlic variety. Creamy white garlic bulbs are the energy stores for the plant to survive the winter; once we turn them into black garlic, their sugars are caramelized and become available to the yeast. They are ready to become wine, and let us tell you – it’s pretty unusual wine! Fortunately for all of us, it becomes delicious vinegar.
Use black garlic vinegar anywhere you are ready for the powerful and heady flavor of black garlic!
375 mL / 12.68 fl oz.