Our Red Pepper vinegar is made by juicing the red bell pepper at peak season.The juice is fermented for 7-14 days with apple cider mother until reaching the perfect acidity.
 
Flavor Profile: Acidic, Bell Pepper
 
Pairs really well with our Pigeon Pea and Toasted Rice Shoyu for a vinagrette. 
Click here to check out our recipe
www.symbioticcultures.com/recipes