Gegenbauer fruit vinegar paprika, 5% acidity

This type of paprika is the tomato paprika bred in Hungary a hundred years ago. It tastes crisp-fresh and mild-spicy. The ripe red peppers from Burgenland are sorted out by hand, gutted, gently pressed and the juice is led to spiritual fermentation. Since the pepper contains almost no fructose, this vinegar is mixed with paprika juice and sugar, to ferment it with a special yeast wine. Use: in vegetable soups, for marinating raw fish, meat, fruits and vegetables for several days. Excellent on carpaccio, for the Asian wok kitchen and for rice dishes, for deleting goulash, for sprinkling blanched vegetables, on fresh goat cheese, indispensable on mozzarella with fresh peppers or on