100 ml Rice Vinegar

10 g Salt

20 g Sugar

10 g Dried wakame from Southern Seagreeens

5 Each Fresh Nasturtium pods (optional)

(You can even use the preserved flowers for a pop of colour)

• Mix all ingredients together making sure that the salt and sugar are fully dissolved.

• Allow to infuse for 24 hr before using.

• Drizzle the vinegar over salad or as seen in the Heirloom Tomato Recipe