Move over apple cider vinegar, there’s new vinegar in town

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As a longtime salad enthusiast, I understand the importance of vinegar. I respect her. I use it with a light hand, carefully and deftly, which assures me leafy vegetables Sensitive, bright, not sour mouth. To get the most enjoyment out of a salad, always keep a few items on hand—apple cider vinegar, balsamic, wine vinegar, perhaps champagne, rice, or sherry—to add an attractive finishing touch. Just a touch! But then I found out pungent celery vinegarAnd now, rather than being a predictable supporting player, Vinegar is the star of every show.

If you’re thinking, “Celery vinegar? Is that like the raspberry balm in the back of my parents’ pantry?” know that pungent There is nothing in common with that vinaigrette flavor from the ’90s. Tarte founder Christina Crawford makes a small amount of fermented vinegar in her Red Hook factory using carefully sourced produce and farms that practice renewable farming. She doesn’t just add juice to vinegar and put a stopper in it. Alternatively, Crawford mixes celery stalks with filtered water, a mother of khaland natural yeast and sugar, then leave it to ferment for up to two years. What lies in that green bottle is live and raw (most commercial vinegars are pasteurized), salty and vegan with just the right amount of wrinkle.

Since I brought my first bottle home, I’ve used Tarte’s celery vinegar not only in salad dressings, but also in pickles (for the ultimate flavor soak, tofu)and cocktails (try it at G&T) and sauces (hello zingy green sauce). It’s my go to finish a bean pot or raw and grilled and grilled vegetablesAnd my perfect summer drink is Topo Chico with a healthy sprinkle of celery vinegar. I even used it to taste the flavor of a cream cheese frosting For parsnip and ginger cake.

While celery is still my favorite, I also had a limited edition Crawford inspired market, “Can’t believe these flavors actually exist” like persimmonAnd the Japanese knotweedAnd the White gold, And the coriander Whenever a new drop occurs. At $20 a bottle, I try to restrain and split a tart vinaigrette like the rarer types of truffles. Except I can’t. With salad season approaching, I’m already planning how to use my next bottle. Maybe a piece of celery on celery on celery. Shaved stalk, torn leaf, sprinkle of seeds, and of course a heavy dash of vinegar.