Cider vinegar with raspberry
Cider vinegar comes from the acetic fermentation of cider ("cidre à distiller") by a bacterium called Acetobacter. The fermentation takes place in a vat and it converts the cider alcohol into acetic acid. After that, fresh raspberries are added to the preparation.
When the fermentation process is over (a few months), cider vinegar is filtered, stabilized with SO2 and finally bottled.
Colour : amber
Looking : clear
Smelling : acetic
Serving suggestion :
Cider vinegar with raspberry is used to dress some salads (made from gizzards, breast fillet, foie gras…), to deglaze (duck breast fillet, fried foie gras…), to dress some fishes or leave to marinate (salmon, cod or tuna for example).
Keep sheltered from the light.
After a few weeks of oxygenation, as for any handmade vinegar, the vinegar mother is forming again. It is like a thin membrane which has to be eliminated by a simple filtration. As well, it can be saved to make its own home-made vinegar.
For further information, download the detailed technical description of this product.