After being pressed, fleshy, aromatic Baglama figs from southern Turkey were brought to an alcoholic fermentation by adding pure cultured yeast.
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.
The fruit’s exotic flavour only develops after a long maturing period, whereby a smoothness is attained, which flatters the palate.
We know only a moderate amount with regard to classically produced blackberry vinegar of the past.
1-2 tbsp. vinegar in 1/8 l tab water or mineral water, or a few drops mixed with sparkling wine. - To marinate for several days raw fish, meat, fruits, vegetables - Excellent on raw fish and carpaccio - For Asian cooking and with rice dishes - To drizzle over blanched vegetables - On soft cheese – such as brie and camembert ² On pies and chocolate cakes - Over “Topfenpalatschinken” (pancakes filled with fig jam) - On ice cream - On fresh figs with sea salt, coarse ground pepper, and delicate olive oil. - 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
