Fruit vinegar cucumber, 5% acidity, 250 ml

Ripe cucumbers from Burgenland are hand-sorted, peeled, deseeded, and gently pressed, and the juice is then fermented. After fermentation and a maturation period, the wine is inoculated with a culture of pure vinegar bacteria. Vinegar fermentation takes place under controlled conditions, with temperature and oxygen supply constantly monitored to ensure optimal living conditions for the bacteria. This ensures one of the prerequisites for achieving high quality. After fermentation, the young vinegar is stored in glass carboys. Use fruit vinegar cucumber, for example, in vegetable soups or for marinating raw fish, meat, fruit, and vegetables for several days.