Ziggys Wild Kelp & Native Pepper Vinegar 300ml
ZiggysZiggy’s Wild Seaweed & Native Pepper Dressing Vinegar is a naturally fermented condiment created to add bright acidity, savoury umami and native Australian flavour to your cooking.
Rice vinegar and apple cider vinegar are infused with wild wakame and kelp for oceanic depth. Wild Dorrigo pepper adds a distinctive peppery warmth, while native lemon myrtle provides a fresh citrus aroma. It is especially delicious with seafood and Asian-inspired dishes
Key Features
- Made with wild Australian seaweeds
- Bright, savoury and rich in umami flavour
- Naturally fermented
Storage
Store according to the directions on the product packaging. Keep the bottle properly sealed when not in use.
HOW TO USE
Use this dressing vinegar as a finishing condiment or wherever you want to add acidity, umami and peppery depth. It is particularly delicious with fresh oysters, fish and seafood, salads and leafy greens, vinaigrettes and dressings, Asian-inspired dishes
For a quick vinaigrette, combine the dressing vinegar with your preferred oil and a little sweetener. It can also be spooned directly over oysters, seafood or cooked greens
GROWING & PROCESSING
Wild wakame and kelp are foraged and combined with rice vinegar and apple cider vinegar. Wild native Dorrigo pepper adds warmth and a distinctive peppery character, while wild lemon myrtle contributes bright citrus notes.
The dressing vinegar is naturally fermented and bottled in Bellingen, New South Wales.
INGREDIENTS
Rice Vinegar, Apple Cider Vinegar, Wild Wakame (Undaria pinnatifida), Wild Kelp (Durvillaea potatorum), Wild Native Dorrigo Pepper (Tasmannia stipitata), Wild Native Lemon Myrtle (Backhousia citriodora).
Ziggy’s Wild Seaweed & Native Pepper Dressing Vinegar is a naturally fermented condiment created to add bright acidity, savoury umami and native Australian flavour to your cooking.
Rice vinegar and apple cider vinegar are infused with wild wakame and kelp for oceanic depth. Wild Dorrigo pepper adds a distinctive peppery warmth, while native lemon myrtle provides a fresh citrus aroma. It is especially delicious with seafood and Asian-inspired dishes
Key Features
- Made with wild Australian seaweeds
- Bright, savoury and rich in umami flavour
- Naturally fermented
Storage
Store according to the directions on the product packaging. Keep the bottle properly sealed when not in use.
HOW TO USE
Use this dressing vinegar as a finishing condiment or wherever you want to add acidity, umami and peppery depth. It is particularly delicious with fresh oysters, fish and seafood, salads and leafy greens, vinaigrettes and dressings, Asian-inspired dishes
For a quick vinaigrette, combine the dressing vinegar with your preferred oil and a little sweetener. It can also be spooned directly over oysters, seafood or cooked greens
GROWING & PROCESSING
Wild wakame and kelp are foraged and combined with rice vinegar and apple cider vinegar. Wild native Dorrigo pepper adds warmth and a distinctive peppery character, while wild lemon myrtle contributes bright citrus notes.
The dressing vinegar is naturally fermented and bottled in Bellingen, New South Wales.
INGREDIENTS
Rice Vinegar, Apple Cider Vinegar, Wild Wakame (Undaria pinnatifida), Wild Kelp (Durvillaea potatorum), Wild Native Dorrigo Pepper (Tasmannia stipitata), Wild Native Lemon Myrtle (Backhousia citriodora).
