Keepwell says that wine can be made into vinegar, and that any fermentable sugar can be turned into wine. No vinegar proves their point more than the black garlic variety. Creamy white garlic bulbs are the energy stores for the plant to survive the winter; once turned into black garlic, their sugars are caramelized and become available to the yeast. They are ready to become wine, and 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!
Ingredients: Raw Pennsylvania Apple Cider, Black Garlic, Vinegar Mother
Note: Bottles are marked "Refrigerate After Opening." The vinegar will never spoil at room temperature, but the probiotics it contains will create a raft that floats in the bottle. Please keep the vinegar in cold storage to avoid the inconvenience.