Ripe cucumbers from the Austrian province of Burgenland were hand picked, peeled, seeded, gently pressed, and the juice brought to a spirituous fermentation.
After the fermentation and a maturing period, we injected the wine with a pure cultured vinegar bacteria, whereby the temperature and the oxygen supply were constantly watched, to guarantee optimal living conditions for the bacteria. To obtain the highest quality, the perfect conditions must be met. When the fermentation has stopped, the young vinegar will be stored in carboys.
We developed the idea of producing vinegar from cucumbers, as we wanted to pickle fruits or vegetables in their own vinegar. To preserve sweet-and-sour cucumbers, one simply needs cucumber vinegar. Since cucumbers contain almost no fruit sugar (fructose), we strayed from our philosophy of not sweetening the mother juice. Therefore, we added some sugar to the cucumber juice in order to ferment it with a special yeast into wine.
- In vegetable soups - Terrific in cold gazbacho soup - To marinate for several days raw fish, meat, fruits, vegetables - Excellent with carpaccio - The vinegar for Asian cooking and of rice dishes - With honey melon and a little white pepper - To drizzle over blanched vegetables - On fresh, untreated cheese - On carrot cake - Indispensable with mozzarella cheese and fresh cucumber slices - On peperonata - With zucchini and cucumber salad - To refine sauces, made form the crusty remainders of fried fish or meat: discard drippings; add wine and reduce; add the stock of your choice, boiling it down; mount with cold butter and season with vinegar.
5 % acetic acid
