Slow, traditional fermentation of pressed organic apples without the addition of sulfites yields a cider vinegar that is smooth, raw and natural. Our vinegar is also unpasteurised and unfiltered, which means it is rich in living enzymes and the nutritious vinegar 'mother' is intact.
Vinegar has a very old history in Italy where it has been prized since Roman times for its therapeutic properties and culinary uses.
Use in dressings and sauces or as a health tonic.
- Apple cider vinegar can brighten up slow cooked sauces and stews when stirred in at the end of cooking.
- Adding apple cider vinegar to the boiling water used to boil or poach eggs can help produce consistently good eggs. This is because the protein in egg whites firm up more quickly when exposed to a more acidic liquid.
- Apple cider vinegar gives meat a nice sweet and sour flavour when used in marinades.
Apple cider vinegar is a great addition to coolers, spritz, smoothies and hot drinks. It can be reduced to make a caramel sauce to use on ice creams or blended with berries to make a healthy dessert sauce.
Store closed in a cool dark place, away from heat source and direct sunlight. Any cloudiness or sediment does not affect the quality of the vinegar. This is a sign of our natural production method.