Ripe red peppers from the Austrian province of Burgenland were hand picked, peeled, seeded, gently pressed, and the juice was 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. After the fermentation period, the vinegar is stored in carboys, sediments are removed several times, and subsequently it matures in carboys.
We developed the idea of producing vinegar from pepper, as we wanted to pickle fruits or vegetables in their own vinegar. To preserve sweet-and-sour peppers, one simply needs pepper vinegar. Since peppers contain almost no fruit sugar (fructose), we strayed from our philosophy of not sweetening the mother juice. Therefore, we added some sugar to the pepper 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 to rice dishes - As addition to goulash - To drizzle over blanched vegetables - On fresh goat cheese - On carrot cake - Indispensable with mozzarella cheese and fresh cucumber slices - On peperonata - With pepper salad - To refine sauces, made form the crusty remainders of fried fish or meat: discard drippings; add wine and let reduce; add the stock of your choice, boiling it down; mount with cold butter and season with vinegar.
5 % acetic acid
