Black Cap Ferments Hot Vinegar is a bright, punchy condiment built around one of our favorite ways to give great ingredients a little more life. Raw apple cider vinegar is infused with cayenne peppers, jalapeños, garlic, basil flowers, and black peppercorns for a vinegar that's tangy, herbaceous, and layered with a slow-building heat.
It's bright, savory, and versatile—the kind of condiment that can wake up a dish without taking it over.
Spice Level: 🌶️🌶️🌶️🌶️ (4/10)
For anyone who likes a little acid, heat, and brightness with their food:
add to marinades for chicken, pork, vegetables, or seafood
dash over fries, fried fish, roasted potatoes, or anything crispy
splash into sauces, soups, braises, or stews to brighten deeper flavors
use in vinaigrettes, slaws, or anywhere you'd normally reach for vinegar with a little extra attitude
Ingredients: raw apple cider vinegar, cayenne peppers, jalapeños, garlic, basil flowers, black peppercorns.
WHAT IS BLACK CAP FERMENTS?
Black Cap Ferments is our way of taking what we love about Black Cap beyond hot sauce—giving new life to great ingredients, reducing food waste, and supporting seasonal Ohio products and the farmers who grow them. These extremely limited, chef-driven condiments are made around what's in season, what's available, and whatever Jack feels like making. Every release is another way we're preserving the culture of Ohio food, farmers, ingredients, and the food systems that connect them.
REFRIGERATE UPON RECEIPT:
It's Alive! Living culture fermented products may be unrefrigerated for a few days. Once received, pop your sauce back in the fridge. You may notice some pressure once opened. No spoilage here, just a little chef's hiss from the active cultures.
Black Cap Ferments Hot Vinegar is a bright, punchy condiment built around one of our favorite ways to give great ingredients a little more life. Raw apple cider vinegar is infused with cayenne peppers, jalapeños, garlic, basil flowers, and black peppercorns for a vinegar that's tangy, herbaceous, and layered with a slow-building heat.
It's bright, savory, and versatile—the kind of condiment that can wake up a dish without taking it over.
Spice Level: 🌶️🌶️🌶️🌶️ (4/10)
For anyone who likes a little acid, heat, and brightness with their food:
add to marinades for chicken, pork, vegetables, or seafood
dash over fries, fried fish, roasted potatoes, or anything crispy
splash into sauces, soups, braises, or stews to brighten deeper flavors
use in vinaigrettes, slaws, or anywhere you'd normally reach for vinegar with a little extra attitude
Ingredients: raw apple cider vinegar, cayenne peppers, jalapeños, garlic, basil flowers, black peppercorns.
WHAT IS BLACK CAP FERMENTS?
Black Cap Ferments is our way of taking what we love about Black Cap beyond hot sauce—giving new life to great ingredients, reducing food waste, and supporting seasonal Ohio products and the farmers who grow them. These extremely limited, chef-driven condiments are made around what's in season, what's available, and whatever Jack feels like making. Every release is another way we're preserving the culture of Ohio food, farmers, ingredients, and the food systems that connect them.
REFRIGERATE UPON RECEIPT:
It's Alive! Living culture fermented products may be unrefrigerated for a few days. Once received, pop your sauce back in the fridge. You may notice some pressure once opened. No spoilage here, just a little chef's hiss from the active cultures.
