Rice vinegar is such a common staple that we forget that it’s also kind of a miracle. Rice becomes koji, koji becomes sake, sake becomes vinegar. After so many transformations, the wonderful aroma of the rice remains, which is why Keepwell chooses their grains with care; each batch currently employs koshihikari from Next Step Produce & Carolina Gold from Geechie Boy Mills.
Use rice vinegar for simple salads, stir frys and noodle dishes, as well as to season rice for sushi!
Mady by Sarah and Isaiah - former bakers turned artisanal vinegar makers! Sourcing their ingredients from farms in PA and MD, they make all of their vinegar in small batches and source only from regional farms.