Description
Raw honey vinegar made in Seattle from Seattle Urban Honey honey. We ferment our own local honey with local artesian well water and maintain a live culture from batch to batch. The mixture ferments first into a honey mead, then continues fermenting into a complex, lightly acidic vinegar with a character unlike commercial apple cider vinegar.
The flavor is mellow, floral, and slightly sweet — carrying the honey character through the fermentation process. It is particularly well-suited as a salad dressing base, a marinade for chicken and pork, a finishing drizzle for roasted vegetables, and a drinking tonic diluted in sparkling water. Additionally, it works as a pickle brine for lightly acidic quick pickles.
Raw, unpasteurized honey vinegar retains the active culture (the “mother”) that forms during fermentation. As a result, the flavor continues to develop slowly in the bottle. Shake before use. Some cloudiness is normal and indicates an active, living product.
Each batch reflects the specific honey used that season — the floral profile of Pacific Northwest blackberry, linden, or big leaf maple honey carries through the fermentation. Seattle Urban Honey vinegar is made in small batches and availability varies. Find it at the University District Farmers Market most Saturdays.
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