ORGANIC Tomato vinegar

Our organic tomato vinegar impresses with its tart note and strong tomato flavor. This vinegar rarity is made from long-simmered tomato juice using natural vinegar fermentation. The tomato vinegar harmonizes particularly well with rapeseed, olive and sunflower oil and enhances all kinds of salads, marinades and sauces.

By the way: the color of our tomato vinegar can vary. Depending on the batch, the vinegar has a reddish to yellowish color. These color changes 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 color differences show that we do not use any colorants, but offer you a natural product.

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 adds an extra accent. Tip: A splash of apple, sour cherry or blackcurrant vinegar in mineral water is particularly refreshing and thirst-quenching.