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This naturally cloudy apple vinegar is produced from the sour juice of selected aromatic apple varieties. The apple juice is fermented to a cider which turns into the cloudy apple vinegar due to further natural fermentation. The vinegar is unfiltered and unpasteurized - a valuable and natural product used for salads and cooking. Diluted with mineral water and sweetened with honey the apple vinegar is a refreshing drink.
Traditional preparation thanks to the “mother of vinegar”
If, after some time, you discover a cloudy, jelly-like mass in an open vinegar bottle, it does not mean that it is off. On the contrary, it is a good sign for a traditionally produced and unpasteurized vinegar: it forms the so-called "mother of vinegar". This is how experts call the important acetic acid bacteria, which convert alcohol into acetic acid with the help of oxygen. When the vinegar bottle is opened, these natural little helpers may become active again.
Vinegar in the fine kitchen
With our fine vinegars and oils, fresh from the mill, a vinaigrette can be prepared in infinite variations. The basic recipe is quite simple: 1 part vinegar, 3 parts oil, some salt and pepper and some honey at will. Our vinegars are also ideal for soups and sauces and bring additional accents to your meal with their fine acidity. Our advice: Mineral water with a splash of apple, sour cherry or blackcurrant vinegar is a refreshing drink!
Average energy and nutrient content for 100 g
Please enjoy our products as part of a diverse and balanced nutrition.
As a product of nature the composition of the oil can vary, the given specifications are therefore average values.