Young, crunchy cucumbers are pickled in sweet house vinegar. In addition there are fresh herbs and spices but no added flavours or sugar. The house vinegar which is refined with fruit vinegars and friut juice concentrates. The beech chip vinegar on the other hand, is made from an alcoholic broth based on wheat from the region. In order the obtain vinegar, the brew is kept in constant motion and trickles non stop over beech shavings on which acetic acid bacteria sit. These bacteria cause the alcohol to ferment into vinegar. The beech shavings increase the surface area on which the bacteria convert the alcohol into acetic acid. This method has been known since the 19th century as the chip forming process.
Due to the slow and lengthy fermentation process, the vinegar develops an extremely aromatic, profound and mild character. The recipe for the house cucmbers come from Ignaz Gegenbauer, the founder of the company and grandfather of Erwin M. Gegenbauer.
Ingredients: Cucumbers, beech vinegar, fruit vinegar, boiled fruit juice, salt, herbs and spices.
