For the production of live sour cherry vinegar, we use the perfectly ripe fruit of the “Łutówka” Polish heirloom variety, hand harvested in the old established orchards in the Dunajec River Valley of Southern Poland. The pressed sour cherry juice goes through a long, two-stage fermentation using the traditional Orleans method. Sour cherry vinegar has a clear and intense red colour and a distinct cherry aroma.
Unpasteurized, unfiltered, rich in probiotics.
Sweet and sour, with a hint of almond
In the kitchen
Make a vinaigrette using a neutral flavoured oil (rapeseed/canola, sunflower). Excellent with smoked meats, poultry or fish (especially with salmon or trout), in oriental dishes (instead of rice vinegar), with smoked cheeses, in desserts with almonds or dark chocolate. Pairs well with thyme, mint, black pepper, star anise, cinnamon.
In the drinks cabinet
Adds a delicate, sour taste to a Gin Sling or Bourbon Sour cocktail. Try replacing lime juice with sour cherry vinegar in your favourite drinks. Make a refreshing non-alcoholic spritzer with sparkling water, simple sugar syrup and a sprig of 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.
Sour cherries (Prunus cerasus L.) are rich in copper, vitamin C, vitamin A and manganese. Known for their antioxidant properties. Can reduce the risk of stroke, heart disease and diabetes. Helpful in the treatment of the common cold, flu and gout. Help control weight and promote digestive health. Useful for relief of aching muscles after intense exercise. Aid sleep.
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