Live Redcurrant Vinegar

Redcurrants hide an explosion of fruity aromas beneath their ruby, shiny skins. In summer, when the fruits have fully ripened on the slopes of the Dunajec River Valley in Southern Poland, we harvest them by hand, press them and let them undergo a long, two-stage fermentation, using the traditional Orleans method. Only after many months do we obtain natural living vinegar, clear, with a beautiful red colour.

Unpasteurized, unfiltered, rich in probiotics.

Taste

Slightly sweet and tart, strongly fruity

In the kitchen

For deglazing the pan after frying dark poultry meat, or game (with the addition of finely grated orange zest and sugar), for dishes with liver, for salads with carrot, fennel or citrus fruits, for cheeses such as Brie, Feta or soft goat cheeses. To enhance the flavour of ripe peaches or apricots.

In the drinks cabinet

Makes an elegant, blush pink cocktail when added to sparkling white wine.  A refreshing simple non-alcoholic spritzer with sparkling water, sugar syrup and a sprig of fresh rosemary or mint.

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.

Redcurrants (ribes rubrum) are high in vitamin C, a powerful antioxidant, which boosts the body’s immune system.  The fruit contains manganese (for energy), iron and copper (essential for blood cell production) and vitamin K (promoting bone strength). Like all red fruits and vegetables, redcurrants contain lycopene, a carotenoid that reduces the risk of cancer and heart disease.  Effective against gum diseases. Redcurrants act as a diuretic.

Drink 10 ml of vinegar a day in a small glass of water.

Storage

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