Gegenbauer fruit vinegar cucumber, 5% acid

Ripe cucumbers from Burgenland are sorted by hand, peeled, gutted, gently pressed and the juice for mental fermentation. After fermentation and ripening, the wine is inoculated with a pure-bred vinegar bacteria culture. The vinegar fermentation takes place under controlled fermentation, whereby temperature and oxygen supply are constantly observed in order to give the bacteria optimal living conditions. Thus, one of the conditions is given to achieve high quality. After fermentation, the young vinegar is stored in glass balloons. Use fruit vinegar cucumber eg in vegetable soups, for marinating raw fish, meat, fruits and vegetables for several days.