Herb vinegar

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.

Herb vinegar for cooking

Herb vinegar pairs perfectly with our oils: For vinaigrettes, it is especially tasty with mild oils that do not cover the fine herb taste such as almond oil, apricot kernel oil, canola oil or poppy seed oil. It also goes well with classic olive oil. Due to the acidity, we recommend to balance dressings with herb vinegar with a little cane sugar, coconut flower sugar, honey, agave syrup or other sweeteners.

Our herb vinegar is ideally suited for everyday cooking. It refines Mediterranean leaf salads, soups or meat marinades. We especially recommend to use it for fish dishes. Its aromatic herb flavour also rounds off savoury dips. All in all, this herb vinegar is an essential for all cooking enthusiasts.