Gegenbauer Fruit - Cucumber Vinegar, 5% acidity

Ripe cucumbers from Burgenland are hand-sorted, peeled, deseeded, gently pressed, and the juice is then fermented. After fermentation and a maturation period, the wine is inoculated with a single-variety culture of acetic acid bacteria. The vinegar fermentation takes place under controlled conditions, with constant monitoring of temperature and oxygen supply to ensure optimal living conditions for the bacteria. This is one of the prerequisites for achieving high quality. Once fermentation is complete, the young vinegar is stored in glass demijohns. Use this fruit-infused cucumber vinegar, for example, in vegetable soups or for marinating raw fish, meat, fruits, and vegetables for several days.