Tag: kombu in Hamilton



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Acid League

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In the spring of 2019, our food scientist founders set their sights on reinventing vinegar for people excited by acidity but bored with the status quo. After experimenting with countless methods and over 500 flavors—everything from roasted coconut, to honey nasturtium, Campari, and kombu—we developed a proprietary process that produces complex, concentrated, and consistently delicious living vinegars. Raw, unfiltered, and Read more...