BIO Apple vinegar

Our unfiltered apple vinegar is produced from the sour juice of selected aromatic apple varieties. The apple juice is fermented to cider and then to apple vinegar. After the natural vinegar fermentation, it remains unfiltered and unpasteurised which makes it a valuable and natural product for salads and cooking.

The unfiltered apple vinegar pairs perfectly with our oils: For vinaigrettes, you can combine it with nutty oils like walnut, hazelnut, macadamia or agan oil, which support the fruity-acidic taste very well. Classics like canola, flaxseed or sunflower seed oil are milder options for salad dressings. Because of its acidity, we recommend to balance dressings with cane sugar, coconut flower sugar, honey or agave syrup. For a refreshing summer drink, add a squirt of apple vinegar to mineral water.

Traditional production with the “mother of vinegar”

If you notice an opaque, jelly-like layer in an opened bottle of vinegar, it does not mean that it has gone bad. On the contrary, it is a feature of an unpasteurised, traditionally produced vinegar which is called "mother of vinegar". It consists of valuable acetic acid bacteria that convert alcohol to acetic acid, using oxygen. When a bottle of vinegar is opened, these bacteria might become active again and produce the abovementioned biofilm.

Vinegar for cooking

With our fine vinegars and mill-fresh oils, you can prepare a large variety of vinaigrettes. The basic recipe is very easy: 1 part vinegar for 3 parts oil, season to taste with salt and pepper. Our vinegars are also perfect for seasoning soups and sauces or for a hint of acidity in any dish. Tip: For a refreshing drink, add a squirt of our apple, morello cherry or black currant vinegar to mineral water.