Lemongras is cultivated in Asia and parts of South America.
Due to a unique production method GEGENBAUER preserves the aroma of pure lemongras in a special vinegar. Fermentation is done with special bacteria 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 vinegar itself has a harmonious taste. The herbal aroma specific to lemongras distinguishes itself in a very noticeable way. Lemongras vinegar is of such incredible intensity, that one should use it rather sparingly, except one wishes a strong flavour.
One can use lemongras vinegar instead of the flavour of e.g. lemon juice both for Asian or European cuisine: To marinate for several days raw fish, meat, and vegetables. Excellent over fillets of fish. But also for desserts and ice crème. 1-2 tbsp. Vinegar in 1/8 l tab water or mineral water, or a few drops mixed with sparkling wine
5% acetic acid
