ORGANIC Tomato Vinegar

Our Organic Tomato Vinegar has a tart note and strong tomato flavour. This vinegar rarity is made from long-simmered tomato juice using natural vinegar fermentation. It goes particularly well with rapeseed, olive and sunflower oils and enhances all kinds of salads, marinades and sauces.

By the way, the colour of our tomato vinegar can vary. Depending on the batch, the vinegar may have a reddish to yellowish colour. These colour variations are completely normal for organic products, including our tomato vinegar. If the opened vinegar darkens slightly over time, this does not affect the quality; on the contrary, natural colour differences show that we do not use colouring agents, but offer you a natural product.

Traditional production thanks to the mother vinegar

If you find a cloudy, gelatinous mass in an open bottle of vinegar after a while, it does not mean that the vinegar has gone off. On the contrary, it is a good sign that the vinegar has been produced traditionally and is not pasteurised: A so-called "vinegar mother" is forming. This is what experts call the important acetic acid bacteria that convert alcohol into acetic acid with the help of oxygen. When vinegar is opened, these natural helpers may become active again.

Vinegar in the kitchen

Our fine vinegars and mill-fresh oils can be used to make vinaigrettes in endless variations. The basic recipe is very simple: 1 part vinegar, 3 parts oil and salt and pepper to taste. Our vinegars are also ideal for seasoning soups, sauces and wherever a touch of acidity is needed. Tip: A splash of apple, sour cherry or blackcurrant vinegar in mineral water is particularly refreshing and thirst-quenching.