The Bird Cherry or May Cherry is a relatively little-known type of wild cherry in most of Europe, be it in the kitchen or in folk medicine. It is, however, widely known and used in other Slavic countries. Fruits lose some of their tart taste when fully ripe, so we pick them as late as possible in the season (those which birds were gracious to leave us), and from their juice we produce a live vinegar, using the slow, two-stage Orleans method.
Bird cherry vinegar has an intense red colour.
Unpasteurized, unfiltered, rich in probiotics.
Cherry, with a hint of almond
In the kitchen
Makes an excellent vinaigrette for dark salad greens, such as fresh spinach or kale. For warm salads based on buckwheat or Puy lentils. For marinading steaks, dark poultry. For dishes inspired by Russian cuisine, such a traditional solyanka soup, okroshka chilled soup or salt herrings.
A reduction from bird cherry vinegar and sugar can be drizzled over sweet pancakes filled with cottage cheese.
Bird cherry vinegar pairs well with cloves, cinnamon, ginger and nutmeg.
In the drinks cabinet
Add to cocktails based on vodka especially oak aged vodka, bourbon. In toddies based on these spirits, with the addition of water, honey and spices. You can add a spoonful of vinegar to a non-alcoholic toddy made from a little homemade berry jam, honey and spices.
In the medicine cabinet
Every variety of Octovnia’s living vinegar has a beneficial effect on gut health, boosts immunity and improves well-being. In addition, the vinegars are enriched with the specific properties of flowers, fruits and herbs from which they are made, well known in folk medicine and often used in modern herbal supplements.
Bird cherries (Padus avium Mill.) have antibacterial, anti-inflammatory and regenerating properties. As early as the Middle Ages, there are records of bird cherries being used for gut and stomach ailments. Anthocyanins (vitamin P) strengthen the capillary vessels.
Drink 10 ml of vinegar a day in a small glass of water.
Store tightly corked in a cool, dark place. The vinegar may be kept in the fridge, but this is not required for its safe storage.
Our living vinegar contains a culture of acetic bacteria which can cause the formation of a "mother of vinegar". This is a natural, safe and healthy process. If a mother forms in your vinegar, you can simply strain it out before use.
Available in bottles of 100 ml, 250 ml or 500 ml.
Sanepid Food Safety Certificate No. 290.2018