This jack-of-all-trades ferment is like a traditional aged balsamic vinegar with a unique black garlic character. Blackened local garlic bulbs are fermented and reduced to a syrupy vinegar that’s infused with roasted foraged persimmons, local bitter lemons, and roasted kombu to build additional layers of flavor.

Use just like balsamic vinegar, especially with:

• Red meat, poultry, game, and tofu
• Soft cheeses
• Bread and olive oil
• Green onions and spring greens
• Fresh tomatoes
• Roasted squash
• Macerated strawberries
• Dairy desserts like panna cotta