The pretty flowery onion vinegar is a snap to make (2 ingredients!) & great used as a finish to pan sautéd proteins, greens & veggies. Also works well in salad dressings & dirty martinis with a chive blossom pickle sunk in the bottom of the glass.
Jun kombucha, which is made with green tea and honey, is milder, less vinegary and picks up the subtle flowery and fruity notes of the honey, all while still packing a probiotic punch. It's even better mixed with some bourbon over ice.