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Artisan fermented vinegar and miso

Posted on March 7, 2019November 13, 2019
Credit: Keepwell Vinegar

Today’s guest is Isaiah Billington from Keepwell Vinegar where he ferments artisan vinegars and miso with his partner Sarah Conozio. 

010: Keepwell Vinegar with Isaiah Billington

Isaiah Billington shares his passion for fermenting artisan vinegars and miso at Keepwell Vinegar in Pennsylvania.  

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In today’s episode, Isaiah and I discuss:

  • The basic steps required to make vinegar
  • Which vinegars taste better young vs. old
  • The many ways in which fermented vinegar can be used in the kitchen…and much more

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Thank you for listening.

Jennifer M. Dolan, MS, RDN

Jennifer M. Dolan is a registered dietitian nutritionist with over three decades of experience in critical care where she developed expertise in metabolism of food.  She developed an appreciation for food culture and tradition through her travels and believes that one can experience a sense of place through food.  She is the founder and editor in chief of Terroir News which reports news and information on the concept of terroir.

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About Jennifer

Welcome!  I’m Jennifer, Editor in Chief of Terroir News and host of the podcast, Terroir Taste and Travel.
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