BIO Black currant vinegar
- made from the juice of black currants
- natural fermentation through acetic acid bacteria
- acidity of around 5 %
- aged and stored in small oak wood barrels
- for fruity dressings, dips and sauces
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This deep red vinegar is made from 100 % pure black currant juice and carries the full-bodied, natural cassis aroma. It ages in small oak barrels and has an acidity of around 5 %. Ideal for preparing salads, sauces or venison dishes. Perfect combination with beetroot and refreshing with mineral water.
Traditional production with "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.
Black currant vinegar
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.