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Tart Vinegar is my secret weapon for dressings, marinades, and even cream cheese frosting.
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As a longtime salad enthusiast, I understand the importance of vinegar. I respect it. I use it with a light hand, carefully and deftly, ensuring that my
are delicate and bright rather than mouth-puckeringly sour. For maximal salad enjoyment, I always keep a few varieties on hand—ACV, balsamic, wine vinegar, maybe a champagne, a rice, or a sherry—to add that craveable finishing pop. Just a touch! But then I discovered
Tart celery vinegar
, and now, instead of being a predictable supporting player, vinegar is the star of every show.
If you’re thinking, “Celery vinegar? Is that like the raspberry balsamic in the back of my parents’ pantry?” know that
has nothing in common with those flavored vinegars from the ’90s.
Tart’s founder, Christina Crawford, makes small-batch, double-fermented vinegar at her Red Hook factory using produce carefully sourced from foragers and farms that practice regenerative agriculture. She doesn’t just add juice to vinegar and put a cork in it. Instead, Crawford blends celery stalks together with filtered water, a
, natural yeast, and sugar, then leaves it to ferment for up to two years. What lies in that green bottle is alive and raw (most commercial vinegars are pasteurized), savory and vegetal with just the right amount of pucker.
Since bringing my first bottle home, I’ve used Tart’s celery vinegar not only in salad dressings, but also in marinades (for the ultimate flavor absorber,
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