ORGANIC Black currant vinegar
EU agriculture
- made from the juice of blackcurrants
- natural fermentation by acetic acid bacteria
- approx. 5 % acidity
- matured and stored in small oak barrels
- for fruity dressings, dips and sauces
from 729 ratings
This strong, dark red vinegar is made from 100% blackcurrant juice and brings the full-bodied, natural blackcurrant flavor of this popular fruit to both hot and cold dishes. It is matured in small oak barrels and has an acidity of around 5%. An ideal ingredient for salads, sauces and game dishes. Also particularly delicious with beet and refreshing with mineral water.
Traditional production thanks to the vinegar mother
If you discover a cloudy, jelly-like mass in an opened bottle of vinegar after a while, this does not mean that it is spoiled. On the contrary, it is a good sign of a traditionally produced and unpasteurized vinegar: 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 a vinegar is opened, these natural little helpers can become active again under certain circumstances.
Vinegar in fine cuisine
Our fine vinegars and mill-fresh oils can be used to prepare 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 and sauces and wherever a touch of acidity is needed to add an extra accent. Tip: A splash of apple, sour cherry or blackcurrant vinegar in mineral water is particularly refreshing and thirst-quenching.
Recipe
Ratings
Specification and ingredients
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.