{"title":"Fruit Processor","description":"\u003ch2\u003eFruchtwerker Vinegar: Fruit vinegar made from whole fruits, produced in Talkau\u003c\/h2\u003e\n\u003cp\u003eFruchtwerker is a vinegar manufactory in Talkau, Schleswig-Holstein. Matthias Hüttmann started in 2008 with a raspberry vinegar recipe from a farmer in Ratzeburg and has been doing only one thing ever since: steeping whole fruits cold in brandy and wine vinegar until they have released their color and aroma, and then boiling the liquid down with sugar. On average, there is 25 percent fruit in every bottle, and the acidity is only three percent – which is why Fruchtwerker vinegar tastes like fruit first and only then like vinegar. Concentrates, colorings, and added flavorings do not make it into the bottle at Fruchtwerker.\u003c\/p\u003e\n\u003ch2\u003eFourteen fruit vinegars, two flavored oils\u003c\/h2\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/himbeer-essig\"\u003eraspberry vinegar\u003c\/a\u003e is our best-selling Fruchtwerker vinegar and is also available as a \u003ca href=\"\/en\/products\/himbeer-essig-500ml\"\u003e500 ml bottle\u003c\/a\u003e. It is followed by the bittersweet \u003ca href=\"\/en\/products\/orange-essig\"\u003eorange vinegar\u003c\/a\u003e with peel, the tart \u003ca href=\"\/en\/products\/johannisbeer-essig\"\u003ecurrant vinegar\u003c\/a\u003e, and the mild \u003ca href=\"\/en\/products\/apfel-essig\"\u003eapple vinegar\u003c\/a\u003e made from Boskoop apples. Strawberry, cherry, blackberry, blueberry, plum, lemon, pomegranate, and honey round out the range. Two flavored oils come from Crete, where oranges or lemons are pressed together with the olives. All vinegars are vegan (except for honey \u0026amp; vinegar), gluten-free, and will keep for months in the refrigerator once opened.\u003c\/p\u003e\n\u003ch2\u003eHow to use Fruchtwerker vinegar\u003c\/h2\u003e\n\u003cp\u003eOne tablespoon in a dressing is enough: raspberry with lamb's lettuce, apple with potato salad, currant with duck and game, orange with fennel and fish. A dash in the finished gravy adds depth, a teaspoon over vanilla ice cream or strawberries turns them into a dessert. You will find specific ideas from our kitchen for every variety on the product page; the \u003ca href=\"\/en\/blogs\/rezepte\/himbeeressig-vinaigrette-feldsalat\"\u003ebasic recipe for raspberry vinegar vinaigrette\u003c\/a\u003e can be found in our recipes section.\u003c\/p\u003e\n\u003ch2\u003eOrder Fruchtwerker online\u003c\/h2\u003e\n\u003cp\u003eAt Leni \u0026amp; Hans, you can get the entire Fruchtwerker range delivered to you in 1–3 days. Those who want to try several varieties should choose our 3-pack and 5-pack sampler sets. Matthias Hüttmann talks more about the manufactory in our \u003ca href=\"\/en\/blogs\/magazin\/interview-fruchtwerker\"\u003einterview\u003c\/a\u003e, and what distinguishes fruit vinegar from wine vinegar or balsamic can be found in our \u003ca href=\"\/en\/blogs\/ratgeber\/obstessig\"\u003efruit vinegar guide\u003c\/a\u003e. You can find other fruit vinegars from different producers in the \u003ca href=\"\/en\/collections\/kategorie-obstessig-fruchtessig\"\u003eFruit Vinegar\u003c\/a\u003e category.\u003c\/p\u003e","products":[{"product_id":"himbeer-essig","title":"Raspberry \u0026 Vinegar","description":"\u003ch2\u003eRaspberry \u0026amp; Vinegar by Fruchtwerker. Raspberry vinegar made from a quarter whole raspberries – cold macerated, mild and fruity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is a raspberry vinegar from Talkau in Schleswig-Holstein: 25 percent whole raspberries, cold-macerated in brandy and wine vinegar, sweetened with sugar, only 3 percent acidity. No fruit concentrate, no added flavoring, no coloring – a fruity vinegar with a mild acidity instead of a sharp one. 250 ml, about 16 servings.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBuying raspberry vinegar\u003c\/strong\u003e has been the most frequent decision for our customers in the \"Vinegar \u0026amp; Oil\" section for years – this bottle is Fruchtwerker's best-selling product and one of the best-sellers in our entire shop. The reason is right there on the label: Raspberries (25%). The whole fruit, instead of juice concentrate or added flavoring. Anyone opening the bottle smells raspberry first, and vinegar only after. This is exactly how Matthias Hüttmann adopted the recipe from the farmer Emma, and it is exactly how he makes it today in Talkau.\u003c\/p\u003e\n\n\u003ch3\u003eFirst fruit, then acidity, then sweetness\u003c\/h3\u003e\n\n\u003cp\u003eIt tastes first of ripe raspberries, with an acidity that is more reminiscent of fresh fruit than vinegar. The sweetness from the sugar follows and rounds it off, while remaining light. In the glass, it is deep ruby red, clear, and it smells so intense that one spoonful is enough for a dressing. The finish is short and clean – free of harshness or an alcohol tone.\u003c\/p\u003e\n\n\u003cp\u003eThe color comes solely from the berries. During maceration, the raspberries release their color and aromas into the vinegar, which is why it looks like raspberry juice rather than colored water. The consistency is slightly thick, like a thin syrup, which is due to the sugar content.\u003c\/p\u003e\n\n\u003cp\u003eOne caveat: With 3 percent acidity, it is significantly lower than classic vinegar with five or six percent for pickling. Anyone looking for a vinegar to pickle cucumbers or a dry, sharp vinegar for potato salad will find it too sweet and too mild. And with 51 grams of sugar per 100 grams, it is not suitable for a low-sugar diet – one tablespoon provides about eight grams.\u003c\/p\u003e\n\n\u003ch3\u003eA spoonful in a dressing, a dash in a sauce, a splash in a glass\u003c\/h3\u003e\n\n\u003cp\u003eThe basic rule: one tablespoon of this replaces two tablespoons of normal vinegar plus the sweetness you would otherwise balance with honey. For a dressing for four people, two tablespoons of vinegar, three tablespoons of rapeseed oil, salt, and pepper are enough – done. This goes well with lamb's lettuce with walnuts, arugula with parmesan, or a goat cheese salad where the berry balances the cheese.\u003c\/p\u003e\n\n\u003cp\u003eIn warm dishes, it should be added at the end: A dash in the gravy for lamb, duck, or game once the sauce is finished adds both fruit and acidity. For fish – pan-seared salmon or trout – a few drops directly onto the fillet. And for dessert: a teaspoon over vanilla ice cream or dark chocolate mousse, which is the use that surprises guests most often.\u003c\/p\u003e\n\n\u003cp\u003eAs a drink, it works as a shrub: two centiliters in a glass of mineral water with ice, or a splash in sparkling wine for an aperitif without syrup. If you are looking for the right oil partner, choose a mild oil – the \u003ca href=\"\/en\/products\/olivenoel-und-orange\"\u003eOlive Oil \u0026amp; Orange\u003c\/a\u003e from the same producer is a combination that Fruchtwerker recommends themselves.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e Do not heat, just stir in. When cooking, the raspberry aromas evaporate while the acidity remains – then you have an expensive vinegar that tastes like a cheap one. After opening, store in the refrigerator; the bottle will keep there for several months.\u003c\/p\u003e\n\n\u003cp\u003eA recipe that is requested from us again and again: Pan-sear a salmon fillet, remove it, add two tablespoons of raspberry vinegar and one tablespoon of butter to the same pan, let it foam briefly, and pour over the fish. Serve with potatoes and green asparagus. Ten minutes, four ingredients, and the vinegar turns it into a dish that looks like it came from a restaurant.\u003c\/p\u003e\n\n\u003cp\u003eBy the way, this variety is particularly suitable for children: It is sweet enough that a salad with raspberry dressing also works for the little ones. Many of our customers write that it was the first salad their children ate voluntarily. That is stated in the reviews.\u003c\/p\u003e\n\n\u003ch3\u003eThe farmer Emma, the raspberries from Schmilau, and a 15-liter pot\u003c\/h3\u003e\n\n\u003cp\u003eThe story of this bottle begins in a farm shop near Ratzeburg, long before the factory. A farmer, called only \"Emma\" by Fruchtwerker, put raspberries that were left over from fresh sales into vinegar there – boiled the pressed liquid with sugar and sold the result to a small circle of customers. Matthias Hüttmann was one of them. When she retired, he bought the recipe from her and began production on his own in 2008 using 15-liter pots. That was the beginning of Fruchtwerker.\u003c\/p\u003e\n\n\u003cp\u003eThe process has remained the same. The raspberries soak in vinegar for several days, releasing their color and aroma; the fruit remains cold throughout – heat would accelerate the process but destroy the raspberry aromas. Afterward, it is pressed, and the liquid is boiled down with sugar. As a result, the bottle contains about 25 percent fruit; conventional fruit vinegars usually work with concentrate and flavoring because it is faster and cheaper.\u003c\/p\u003e\n\n\u003cp\u003eThe raspberries come from Schmilau, a few kilometers from Talkau, from the fruit farmer with whom Hüttmann has been working for years. They are flash-frozen immediately after harvesting so that the factory can work with the same quality all year round. The 15-liter pots have since become a 200-liter cooking system, producing about 300,000 bottles a year – the raspberry vinegar is still the number one today.\u003c\/p\u003e\n\n\u003ch3\u003eA vinegar you give as a gift because it looks exactly as it tastes\u003c\/h3\u003e\n\n\u003cp\u003eThe bottle is what guests reach for first on the kitchen shelf: red, clear, with a label that promises exactly what is inside. As a gift for dinner or as part of a package with the \u003ca href=\"\/en\/products\/orange-essig\"\u003eOrange \u0026amp; Vinegar\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/apfel-essig\"\u003eApple \u0026amp; Vinegar\u003c\/a\u003e, this vinegar is our classic – three varieties, three colors, one process.\u003c\/p\u003e\n\n\u003cp\u003eAnyone who has had it in their home usually orders more. It has almost five stars in our reviews, and the comments are similar: salad, sauce, dessert, and the question of why they only just discovered it. For frequent users, there is the \u003ca href=\"\/en\/products\/himbeer-essig-500ml\"\u003e500 ml bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruit vinegar based on an old farm recipe, with raspberries from Schmilau – one spoonful in the dressing, and the salad is done.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548054233420,"sku":"046FRW0001","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-himbeer-essig.png?v=1788359554"},{"product_id":"orange-essig","title":"Orange \u0026 Vinegar","description":"\u003ch2\u003eOrange \u0026amp; Vinegar by Fruchtwerker. Orange vinegar made from whole organic oranges with peel – bittersweet and vibrant.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrange \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is an orange vinegar from Talkau in Schleswig-Holstein, for which whole organic oranges from Spain are processed into a mash—peel and all—and macerated cold in vinegar. 25 percent fruit, sugar, spirit and wine vinegar, only 3 percent acidity – no concentrate, no added flavoring, no coloring. 250 ml, mild and slightly bitter – a gentle fruit vinegar instead of a sharp seasoning vinegar.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrange vinegar\u003c\/strong\u003e is the variety that Matthias Hüttmann invented himself first, after taking over the raspberry recipe from the farmer Emma. The idea was as simple as it was unusual: process oranges into a mash along with the peel instead of juicing them. The essential oils from the peel thus enter the vinegar and provide the fine bitterness familiar from English orange marmalade. In our shop, it is our best-selling variety after raspberry vinegar – which goes to show that the idea works.\u003c\/p\u003e\n\n\u003ch3\u003eNavelina orange, a hint of bitter, then acidity\u003c\/h3\u003e\n\n\u003cp\u003eThe orange vinegar smells like freshly grated orange peel and tastes in three stages: first the sweetness of the fruit, then the acidity of the vinegar, and finally the slight bitterness of the peel. The bitterness remains in the background; it is the element that distinguishes this vinegar from an orange soda. In the glass, it is golden yellow to orange, slightly cloudy from the fruit particles.\u003c\/p\u003e\n\n\u003cp\u003eThe sweetness comes from sugar and the oranges themselves, the acidity largely from the spirit vinegar. Together, this creates a balance that is more reminiscent of an aperitif than a salad vinegar. With 52 grams of sugar per 100 grams, it is clearly sweet, which in the kitchen means: less honey, less sugar in the vinaigrette.\u003c\/p\u003e\n\n\u003cp\u003eIf you avoid bitter notes, you are better off with the \u003ca href=\"\/en\/products\/apfel-essig\"\u003eApple \u0026amp; Vinegar\u003c\/a\u003e or the \u003ca href=\"\/en\/products\/honig-essig\"\u003eHoney \u0026amp; Vinegar\u003c\/a\u003e from the same producer – both are round and without the bitterness of the peel. And if you are looking for a strong, acidic vinegar for pickling, this bottle is the wrong choice – it is too sweet and too mild for that.\u003c\/p\u003e\n\n\u003ch3\u003eFennel, beetroot, chicken from the oven\u003c\/h3\u003e\n\n\u003cp\u003eOrange vinegar belongs with vegetables that can handle sweetness and bitterness: fennel in thin slices with olive oil and a tablespoon of vinegar—a salad in two minutes. Carrots, freshly grated or from the oven. Beetroot – the earthy sweetness of the tuber and the orange bitterness complement each other, whether as a salad or as a beetroot carpaccio with fresh goat cheese.\u003c\/p\u003e\n\n\u003cp\u003eIn the kitchen, it has a task that Fruchtwerker themselves recommends: brush oven-baked chicken with this vinegar two or three times during the last ten minutes. The sugar caramelizes, the skin becomes crispy, and the orange flavor is preserved. The same works for duck breast or grilled salmon. A pumpkin ginger soup gets a teaspoon at the end; it lifts the sweetness of the pumpkin without overpowering it.\u003c\/p\u003e\n\n\u003cp\u003eAs a drink: a splash in sparkling wine or over ice with mineral water and a sprig of rosemary. Those who want to try the citrus twin will find the sour, tangier version in \u003ca href=\"\/en\/products\/zitrone-essig\"\u003eLemon \u0026amp; Vinegar\u003c\/a\u003e – together, the two make a good basic kit for summer cooking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Use it for brushing only at the end of the cooking time. If applied too early, the sugar will burn before the meat is cooked. For dressings, the rule is: mix vinegar, salt, and mustard first, then oil – that way, everything emulsifies.\u003c\/p\u003e\n\n\u003cp\u003eAn idea for winter: red cabbage, which is usually prepared with apple vinegar and sugar, cooked with two tablespoons of this vinegar. The orange pairs with the cabbage like an orange slice with a Christmas goose, and the bitterness keeps the sweetness in check. It works the same way with glazed carrots or oven-roasted parsnips.\u003c\/p\u003e\n\n\u003cp\u003eIf you discover the vinegar as an ingredient for drinks, you only need mineral water and ice: two centiliters in a large glass, plus a slice of orange. In summer, it’s the lemonade everyone misses, and in winter, with hot water and a clove, it’s a non-alcoholic punch. Those using the bottle as a shrub base will find the bitterness an advantage – it prevents the drink from becoming cloying.\u003c\/p\u003e\n\n\u003ch3\u003eFrom 15-liter pots in Schmielau to the manufactory in Talkau\u003c\/h3\u003e\n\n\u003cp\u003eThe first bottles of this vinegar were created in Schmielau near Ratzeburg, in cooking pots with a 15-liter capacity. Hüttmann had just taken over the raspberry recipe and wanted to know if the process would work with other fruits, too. Oranges were the first attempt – and the first success. Today, Fruchtwerker produces in Talkau with a 200-liter cooking system, around 300,000 bottles a year, and the vinegar is a permanent part of the core range.\u003c\/p\u003e\n\n\u003cp\u003eThe oranges arrive as organic produce from Spain, untreated, because the peel goes into the vinegar. Hüttmann visits the plantations regularly because, with a fruit using the peel, the origin is decisive. The fruits are processed into a mash with the peel, and the mash sits cold in the vinegar for several days. Only after pressing is the liquid boiled down with sugar. This takes longer than the concentrate method used by other manufacturers, and it explains why the vinegar contains the genuine bitter note of the peel instead of added orange flavoring.\u003c\/p\u003e\n\n\u003cp\u003eFruchtwerker is a small business that does only one thing: soak fruit in vinegar. The average fruit content across all varieties is around 25 percent. This is the standard by which everything else in the range is measured.\u003c\/p\u003e\n\n\u003ch3\u003eThe vinegar that smells like marmalade and belongs in the summer kitchen\u003c\/h3\u003e\n\n\u003cp\u003eA vinegar with peel is rare – most manufacturers use juice or flavoring because the peel is labor-intensive. The result is a vinegar you can recognize even blind: the bitterness is its fingerprint.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is the surprising choice compared to raspberry vinegar, which many people already know. Together with the \u003ca href=\"\/en\/products\/olivenoel-und-orange\"\u003eOlive Oil \u0026amp; Orange\u003c\/a\u003e from the same producer, it makes a pair that Fruchtwerker recommends as a dressing combination – two bottles are enough for the whole salad.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruit vinegar from organic oranges with peel, cold-steeped in Talkau – for fennel, beetroot, and chicken that turns crispy.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548054266188,"sku":"046FRW0002","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-orange-essig.png?v=1788359462"},{"product_id":"zitrone-essig","title":"Lemon \u0026 Vinegar","description":"\u003ch2\u003eLemon \u0026amp; Vinegar by Fruchtwerker. Lemon vinegar made from untreated organic lemons – sour and tangy.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLemon \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is a lemon vinegar from Talkau in Schleswig-Holstein: untreated organic lemons from Spain and Italy, 25 percent fruit, cold-macerated in spirit and wine vinegar, sweetened with sugar, only 3 percent acidity. No added lemon flavoring, no concentrate, no coloring – a vinegar with a citrus taste that is something different from lemon juice. 250 ml.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eLemon vinegar\u003c\/strong\u003e is the Fruchtwerker variety that tastes the most sour – despite having the same three percent acidity as all the others. The lemon brings its own freshness, the vinegar provides structure, and the sugar balances both. The result is a bottle that sits in the kitchen exactly where the lemons usually go: for fish, for cucumber salad, or for a glass of water that needs a little flavor. It is one of our best-selling varieties from this producer.\u003c\/p\u003e\n\n\u003ch3\u003eThe zest makes the difference\u003c\/h3\u003e\n\n\u003cp\u003eThe lemon vinegar smells like a freshly sliced lemon, with the essential oils from the peel that are missing in lemon juice alone. On the palate, you first get the acidity – cleaner and brighter than any wine vinegar – then the sweetness that rounds it off, followed by a slight bitterness from the peel at the end. It is bright yellow, clear to slightly cloudy.\u003c\/p\u003e\n\n\u003cp\u003eUnlike the orange vinegar, the bitterness here remains in the background because the citric acid masks it. At 54 grams of sugar per 100 grams, the sweetness is distinct, but due to the acidity, it seems less present than in the berry varieties. Anyone tasting it neat might think of lemon candy with vinegar – in a dressing, this impression vanishes immediately.\u003c\/p\u003e\n\n\u003cp\u003eA limitation: It does not replace lemon juice. If you need pure acidity, for example for a hollandaise or for seasoning a soup, stick with the fruit itself. And for people who generally find vinegar too sour, the lemon variety is the wrong choice – the apple or honey vinegar from the same producer is milder.\u003c\/p\u003e\n\n\u003ch3\u003eCucumber, couscous, grilled shrimp\u003c\/h3\u003e\n\n\u003cp\u003eLemon vinegar belongs with everything that should be fresh and light: cucumber salad with dill and a spoonful of sour cream. Couscous salad with mint, tomato, and spring onion, where the vinegar replaces the lemon in the recipe. A tomato salad that only needs salt, olive oil, and a tablespoon of vinegar. The dosage: one tablespoon to three tablespoons of oil, for four people.\u003c\/p\u003e\n\n\u003cp\u003eIt is a classic for fish. A few drops over pan-seared salmon, trout, or sea bream from the grill, just before serving. As a marinade for shrimp: two tablespoons of vinegar, one tablespoon of olive oil, a sprig of thyme; let it marinate for twenty minutes, then grill. The same works with zucchini slices or smoked salmon that has been soaked in an oil-and-vinegar bath for a day.\u003c\/p\u003e\n\n\u003cp\u003eIn light sauces – cream sauce for fish, butter sauce for asparagus – a teaspoon at the end is enough. And in a glass: a splash in homemade lemonade or iced tea. For those who want both citrus varieties, add \u003ca href=\"\/en\/products\/orange-essig\"\u003eOrange \u0026amp; Vinegar\u003c\/a\u003e, which covers the sweeter, more bitter side.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Paired with the \u003ca href=\"\/en\/products\/olivenoel-und-zitrone\"\u003eOlive Oil \u0026amp; Lemon\u003c\/a\u003e from the same producer, the vinegar creates a dressing that only requires a pinch of salt. For many of our customers, these two bottles together are the summer essentials.\u003c\/p\u003e\n\n\u003cp\u003eTwo recipe ideas from the Fruchtwerker cookbook: Grilled sea bream, drizzled with this vinegar and olive oil just before serving, served with fennel. And chicken breast marinated for twenty minutes in vinegar, garlic, and oil, then pan-fried – the acidity makes the meat tender, while the sugar ensures a nice crust.\u003c\/p\u003e\n\n\u003cp\u003eFor cold dishes, there is a rule of thumb: wherever a recipe calls for lemon juice and sugar, this bottle can replace both – in vinaigrettes, vegetable marinades, or a yogurt sauce for falafel. It is, however, not suitable for pure acidity – such as in a hollandaise or for seasoning a soup.\u003c\/p\u003e\n\n\u003ch3\u003eLemons from the south, vinegar from the north\u003c\/h3\u003e\n\n\u003cp\u003eFruchtwerker uses only whole fruits, and for lemons, that means including the zest. That is why only untreated organic lemons from Spain and Italy are brought to the workshop in Talkau. The fruit is processed into a mash and left to sit cold in vinegar for several days until the color, acidity, and essential oils have infused the liquid. The fruit remains cold during this process – heat would destroy the volatile citrus aromas that define this vinegar.\u003c\/p\u003e\n\n\u003cp\u003eAfter pressing, the liquid is boiled down with sugar and bottled. The method originates from the raspberry recipe of the farmer Emma near Ratzeburg, which Matthias Hüttmann took over in 2008. Together with the orange vinegar, lemon forms the citrus side of the assortment.\u003c\/p\u003e\n\n\u003cp\u003eToday, Fruchtwerker produces around 300,000 bottles a year in Talkau, with a fruit content of around 25 percent across all varieties. Along with pomegranates, the citrus fruits are the only ones that come from outside Northern Germany and its surrounding European regions – for the simple reason that lemons do not grow in Schleswig-Holstein.\u003c\/p\u003e\n\n\u003ch3\u003eA summer bottle that stays in use throughout the winter\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is a summer product if you think about salads, and a year-round product if you think about fish. We therefore recommend it as the variety to start with if you prefer citrus over berries: bright, sour, and straightforward.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is perfect for people who love cooking fish or Mediterranean food. Combined with the Olive Oil \u0026amp; Lemon in a package, it is a souvenir that feels like a vacation and comes from Talkau.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruit vinegar made from organic lemons including the zest, cold-prepared – for cucumber salad, shrimp, and a glass of flavored water.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548054298956,"sku":"046FRW0005","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-zitrone-essig.png?v=1788359464"},{"product_id":"erdbeer-essig","title":"Strawberry \u0026 Vinegar","description":"\u003ch2\u003eStrawberry \u0026amp; Vinegar by Fruchtwerker. Strawberry vinegar made from Senga Sengana and other red berries – cold-macerated in vinegar.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eStrawberry \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is a strawberry vinegar from Talkau in Schleswig-Holstein: 25 percent fully ripe, European-grown strawberries, cold-macerated in brandy and wine vinegar, sweetened with sugar, and only 3 percent acidity. No added strawberry flavoring, no puree, no coloring. 250 ml, mild in acidity, distinct in fruit.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eStrawberry vinegar\u003c\/strong\u003e is the most delicate of all fruit vinegars. Strawberries are soft, their aroma is volatile, and if you heat them, you end up with a jam flavor instead of fruit. Fruchtwerker therefore cold-macerates them in vinegar and lets time do the work. The result smells like a strawberry field in June and tastes like summer with a touch of acidity – a vinegar that goes just as well with goat cheese as it does with vanilla pudding.\u003c\/p\u003e\n\n\n\u003ch3\u003eSoft, red, and far from jam\u003c\/h3\u003e\n\n\n\u003cp\u003eThe strawberry vinegar tastes of ripe strawberries, then a mild, almost soft acidity, with the sweetness coming in third. The Senga Sengana variety that Fruchtwerker uses is an old, very aromatic strawberry that is rare in retail because it spoils quickly – but for vinegar, that doesn't matter at all. Other red berries are added to give the vinegar depth. In the glass, it is bright red, clear, and has a fragrance that can be smelled from a meter away.\u003c\/p\u003e\n\n\n\u003cp\u003eThe acidity in this variety feels particularly soft, and the sweetness, at 47 grams of sugar per 100 grams, is slightly lower than in the raspberry vinegar. This makes it feel softer and rounder overall – more like a dessert vinegar, although it works just as well in a salad.\u003c\/p\u003e\n\n\n\u003cp\u003eThose looking for noticeable acidity will find the strawberry vinegar too mild – in that case, raspberry or lemon is the better choice. And those familiar with strawberry flavor as found in yogurt will be surprised at how restrained real fruit tastes.\u003c\/p\u003e\n\n\n\u003ch3\u003eGoat cheese, asparagus, vanilla pudding\u003c\/h3\u003e\n\n\n\u003cp\u003eThe dressing for which this vinegar is made: one tablespoon of vinegar, one teaspoon of mustard, half a teaspoon of honey, three tablespoons of oil, salt. Serve with leaf salad with walnuts and goat cheese – the sweetness of the berry and the saltiness of the cheese complement each other. It works just as well on spinach salad with fried mushrooms or on lamb's lettuce with bacon.\u003c\/p\u003e\n\n\n\u003cp\u003eFor green or white asparagus from the pan, briefly tossed in butter, a few drops of vinegar right before serving are a must. This is the combination that Fruchtwerker shows most frequently in its own recipes, along with salmon tartare. In warm cooking, it remains otherwise restrained: one teaspoon in a light sauce for poultry is enough.\u003c\/p\u003e\n\n\n\u003cp\u003eIt plays to its strengths in desserts. A teaspoon over vanilla pudding or panna cotta, in a fruit salad, in a milkshake with strawberries – the vinegar sharpens the fruit instead of covering it up. A splash in a glass of sparkling water with ice provides refreshment without syrup. Those who want the complete berry experience from Fruchtwerker should add \u003ca href=\"\/en\/products\/himbeer-essig\"\u003eRaspberry \u0026amp; Vinegar\u003c\/a\u003e and \u003ca href=\"\/en\/products\/kirsch-essig\"\u003eCherry \u0026amp; Vinegar\u003c\/a\u003e.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e Do not use in marinades for the grill – the strawberry burns too quickly and turns bitter. Store in a cool place after opening to preserve the aroma; the color may darken slightly over time, which is normal for pure fruit.\u003c\/p\u003e\n\n\n\u003cp\u003eA recipe that Fruchtwerker demonstrates themselves: Asparagus salad with salmon tartare, strawberries, and a reduction of this vinegar. To do this, boil the vinegar down to a third in a small pot – this is the only case where heat is allowed, because the reduction concentrates the fruit instead of driving it away. Drizzle the thick reduction in drops over the plate, and the dish is ready.\u003c\/p\u003e\n\n\n\u003cp\u003eFor people with children, this variety is the easiest starter bottle: The salad turns red, the dressing tastes like strawberry, and no one asks if there is vinegar in it. For guests who generally avoid vinegar, this is the bottle to put on the table without mentioning the word vinegar.\u003c\/p\u003e\n\n\n\u003ch3\u003eCold-macerated instead of cooked: why the vinegar tastes like fruit\u003c\/h3\u003e\n\n\n\u003cp\u003eFruchtwerker uses whole fruits instead of concentrates or purees. For the vinegar, this means: The berries sit cold in vinegar for several days, releasing their color and aroma, while the fruit remains cold throughout. Only after pressing is the liquid boiled down with sugar. With strawberries, this is the only way to get a vinegar that tastes like fruit instead of jam.\u003c\/p\u003e\n\n\n\u003cp\u003eThe berries are fully ripe and European-grown – as far as possible from Northern Germany, or if necessary, via a Hamburg-based trader from Germany, Poland, or Serbia. Matthias Hüttmann avoids overseas fruit because the origin remains unverifiable to him there. After harvest, the strawberries are flash-frozen so that the workshop can process the same quality all year round.\u003c\/p\u003e\n\n\n\u003cp\u003eThe method comes from the raspberry recipe of the farmer Emma near Ratzeburg, which Hüttmann took over in 2008. Strawberry was one of the varieties that emerged from this, and the most demanding: Because the fruit is so soft, the maceration must be just right. Today, Fruchtwerker produces around 300,000 bottles a year in Talkau, with about 25 percent fruit in each.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe vinegar for people who don't actually like vinegar\u003c\/h3\u003e\n\n\n\u003cp\u003eThis vinegar is the entry point for anyone who knows vinegar as sharp and unpleasant. It is mild, fruity, and sweet enough that even children will accept it in a salad. Those who start with this one usually move on to raspberry vinegar when they want more acidity.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a gift, it is the bottle with summer inside: for Mother's Day, for a garden party, or as a little something to bring to a barbecue for the salad. Packaged with the raspberry and cherry vinegars, it makes the red trio from Fruchtwerker.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA fruit vinegar made from ripe strawberries, cold-macerated – for goat cheese, asparagus, and dessert afterwards.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548054397260,"sku":"046FRW0006","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-erdbeere-essig.png?v=1788359459"},{"product_id":"johannisbeer-essig","title":"Currant \u0026 Vinegar","description":"\u003ch2\u003eBlack Currant \u0026amp; Vinegar by Fruchtwerker. Black currant vinegar made from black currants – tart and dark.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlack Currant \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is a black currant vinegar made from black currants, produced in Talkau, Schleswig-Holstein: 15 percent fruit, cold-macerated for ten days in brandy and wine vinegar, sweetened with sugar, only 3 percent acidity. No added cassis flavoring, no concentrate, no coloring. 250 ml, tart, with a hint of bitterness – the dark counterpart to sweet berry vinegars.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlack currant vinegar\u003c\/strong\u003e is the mature variety in the Fruchtwerker range. Black currants are not a fruit for those with a sweet tooth: tart, slightly bitter, with an aroma reminiscent of crème de cassis and forest floor. This is precisely what defines this vinegar – it pairs well with dark sauces, duck, game, and chicory, where a raspberry vinegar would be too sweet. For us, it is the third most popular variety, with a near five-star rating.\u003c\/p\u003e\n\n\u003ch3\u003eCassis, bitterness, then an acidity with depth\u003c\/h3\u003e\n\n\u003cp\u003eThe vinegar first tastes of black currant, just as you know it from the bush: intense, tart, slightly spicy. Then comes the acidity, darker and softer than in the lighter varieties, followed by a fine bitterness that gives it a long finish. With 61 grams of sugar per 100 grams, its sweetness is the highest in the range – necessary to balance the tartness of the berry without making the vinegar taste sugary.\u003c\/p\u003e\n\n\u003cp\u003eThe color is a deep dark red to violet, so dense that the vinegar looks almost black in the glass. The consistency is slightly syrupy. In dressings, it adds color – lamb’s lettuce with black currant vinegar looks as if red wine had been poured over it.\u003c\/p\u003e\n\n\u003cp\u003eThose who know fruit vinegar as light and summery will find this one too tart. It is an autumn and winter vinegar. And for those who shy away from sugar, it should be noted that this variety contains the most – even if you cannot taste it due to the tartness.\u003c\/p\u003e\n\n\u003ch3\u003eDuck, game, porcini risotto, and Rote Grütze\u003c\/h3\u003e\n\n\u003cp\u003eThis black currant vinegar is at home in warm cuisine. A splash in the sauce for duck breast, venison saddle, or game ragout, just before serving – the berry provides the fruitiness that one might otherwise add with lingonberries, while the acidity brightens the sauce. It harmonizes particularly well with a clove added to the sauce base. A teaspoon at the end of a porcini risotto is a trick that Fruchtwerker themselves recommend.\u003c\/p\u003e\n\n\u003cp\u003eIn salads, it belongs with bitter greens: chicory with walnuts and blue cheese, radicchio with orange segments, or a classic tomato-mozzarella where the dark berry complements the basil. The dressing: one tablespoon of vinegar, three tablespoons of walnut oil, salt, pepper. For salads with duck breast, this is the dressing featured in Fruchtwerker’s recipes.\u003c\/p\u003e\n\n\u003cp\u003eUse sparingly for desserts: half a teaspoon in Rote Grütze (red fruit pudding) or over dark chocolate; the tartness underscores the acidity of the fruit. Those looking for a milder dark berry should reach for the \u003ca href=\"\/en\/products\/brombeer-essig\"\u003eBlackberry \u0026amp; Vinegar\u003c\/a\u003e; those who prefer it even darker and wilder, for the \u003ca href=\"\/en\/products\/blaubeer-essig\"\u003eBlueberry \u0026amp; Vinegar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The vinegar stains heavily – wipe up immediately from light-colored wood and textiles. Add to sauces only at the end; if boiled for a long time, only the acidity remains.\u003c\/p\u003e\n\n\u003cp\u003eA recipe from the Fruchtwerker cookbook: Salad with duck breast and black currant dressing. Pan-sear the duck breast until pink, slice and place on lamb’s lettuce, top with a dressing made of one tablespoon of vinegar, two tablespoons of rendered duck fat from the pan, and one tablespoon of walnut oil. The berry and the duck fat together achieve what an otherwise hour-long reduced sauce would.\u003c\/p\u003e\n\n\u003cp\u003eFor a cheese platter, it is the dark alternative to honey vinegar: a few drops on blue cheese or a robust mountain cheese. It is not suitable for mild cheeses or anything white, however – all that remains is the color, which is undesirable there.\u003c\/p\u003e\n\n\u003ch3\u003eTen days in vinegar, because black currants need time\u003c\/h3\u003e\n\n\u003cp\u003eFruchtwerker cold-soaks whole fruits in vinegar, and how long depends on the fruit. Apples release their aroma after four days; black currants need ten. Matthias Hüttmann decides this based on experience rather than a table. The fruit remains cold during this process – heat would accelerate maceration but cost flavor. The liquid is only boiled down with sugar after pressing.\u003c\/p\u003e\n\n\u003cp\u003eThe black currants arrive fully ripe from European cultivation, as regional as possible, supplemented via a Hamburg dealer from Germany, Poland, or Serbia. Fruchtwerker generally avoids fruits from overseas. The berries are blast-chilled after harvest so that the manufactory can work with the same quality throughout the year.\u003c\/p\u003e\n\n\u003cp\u003eThe fruit content here is 15 percent, below the range average of 25 – black currants are so intense that more fruit would make the vinegar unpleasantly tart. The process dates back to the raspberry recipe of the farmer Emma near Ratzeburg, which Hüttmann took over in 2008 and produces today in Talkau with around 300,000 bottles per year.\u003c\/p\u003e\n\n\u003ch3\u003eThe vinegar for dark cuisine\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is the variety chefs grab first because it works in sauces. For people who enjoy slow-cooking, it is the most useful vinegar in the range – one bottle lasts for a winter full of roasts.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it suits those who cook game or duck, or anyone who finds raspberry vinegar too sweet. Together with the blackberry and blueberry vinegars, it forms Fruchtwerker’s dark trio – three berries, three degrees from tart to wild.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruit vinegar made from black currants, ten days in vinegar – for duck, risotto, and salads with bitterness.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548054430028,"sku":"046FRW0003","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-johannisbeer-essig.png?v=1788359564"},{"product_id":"apfel-essig","title":"Apple \u0026 Vinegar","description":"\u003ch2\u003eApple \u0026amp; Vinegar from Fruchtwerker. Apple vinegar with Boskoop apples from the Altes Land region – cold-steeped in vinegar for four days.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eApple \u0026amp; Vinegar from Fruchtwerker\u003c\/strong\u003e is an apple vinegar from Talkau in Schleswig-Holstein: 25 percent Boskoop apples from the Altes Land region and the Sachsenwald forest, cold-macerated for four days in brandy and wine vinegar, sweetened with sugar, only 3 percent acidity. No concentrate, no added flavorings, no coloring. 250 ml – a mild fruit vinegar for the kitchen, something different from cloudy apple cider vinegar for drinking.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBuying apple vinegar\u003c\/strong\u003e usually means: a bottle of cloudy fermented vinegar for potato salad or for your water in the morning. This bottle is something different. Fruchtwerker steeps Boskoop apples in vinegar instead of fermenting apple juice, and sweetens the result – the outcome is a vinegar that tastes like apple rather than fermentation. It is the all-rounder in the product range, the variety that fits into every dressing, and one of our most ordered items.\u003c\/p\u003e\n\n\u003ch3\u003eBoskoop: tart, spicy, an apple that tastes like an apple\u003c\/h3\u003e\n\n\u003cp\u003eThe apple vinegar smells like freshly sliced Boskoop – tart, slightly spicy, with the scent of an orchard in autumn. On the palate, you first get the fruit, then a soft acidity, followed by the sweetness of the sugar, which rounds out the Boskoop. The old variety brings more acidity and more aroma than a supermarket apple, and both are preserved in the vinegar.\u003c\/p\u003e\n\n\u003cp\u003eIn the glass, it is golden yellow, clear, with the slightly syrupy consistency of all Fruchtwerker varieties. With 53 grams of sugar per 100 grams, it is sweet, but because of the malic acid, it feels mild rather than syrupy. The finish is short and clean – free from yeast notes, cloudiness, and fermented flavors.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for a classic apple cider vinegar with five percent acidity for pickling or as a home remedy, this is the wrong choice. This is a culinary vinegar, sweet and mild. And for those who find the Boskoop variety too sour, they will also perceive this vinegar as being acidic – especially in comparison to the berry varieties.\u003c\/p\u003e\n\n\u003ch3\u003ePotato salad, spareribs, homemade ketchup\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is the variety used most often in everyday cooking. French potato salad with vinaigrette: two tablespoons of vinegar, one teaspoon of mustard, four tablespoons of rapeseed oil, salt, pepper, chives, poured over the still-warm potatoes. It works just as well in coleslaw, in cucumber salad with dill, or in a carrot salad with raisins.\u003c\/p\u003e\n\n\u003cp\u003eIn hot dishes, it is the go-to vinegar for marinades. Spareribs or pork neck marinated overnight in vinegar, oil, onion, and bell pepper – the acidity makes the meat tender, and the apple provides the sweetness. Add a splash at the end to sauces for roast pork or cured pork. And if you make your own ketchup, round it off with two tablespoons of this vinegar instead of spirit vinegar and sugar.\u003c\/p\u003e\n\n\u003cp\u003eWhen preserving fruit – apricots, pears, plums – it completely replaces the vinegar-sugar syrup because both are already included. And as a drink: a teaspoon in a glass of mineral water, with ice in summer. Those who prefer it even milder should choose the \u003ca href=\"\/en\/products\/honig-essig\"\u003eHoney \u0026amp; Vinegar\u003c\/a\u003e, and those who prefer it fruitier should choose the \u003ca href=\"\/en\/products\/pflaume-und-essig\"\u003ePlum \u0026amp; Vinegar\u003c\/a\u003e from the same fruit farmer.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e For pickling and marinating, this vinegar is the best variety because its aroma withstands heat and time the best. For salad, better not to add extra honey; the sweetness is sufficient.\u003c\/p\u003e\n\n\u003cp\u003eA recipe recommended by Fruchtwerker itself: chicken strips in a tortilla crust with fried potato salad. The salad lives from the dressing made of this vinegar, mustard, oil, and broth, which is poured over the still-hot fried potatoes and absorbed. This is the type of dish this bottle is made for – down-to-earth, quick, and the vinegar is the ingredient you can taste without being able to name it.\u003c\/p\u003e\n\n\u003cp\u003eIf you are looking for a classic sour apple cider vinegar as a home remedy or for drinking in the morning, this bottle is not for you – it is too sweet and too mild, and it is a condiment rather than a fermented vinegar. As a kitchen ingredient, that is exactly what makes the difference.\u003c\/p\u003e\n\n\u003ch3\u003eApples from the neighborhood, four days of patience\u003c\/h3\u003e\n\n\u003cp\u003eThe Boskoop apples come from the Altes Land region south of the Elbe and from the Sachsenwald forest – some from a fruit farmer friend who grows them right near Talkau and has been supplying Fruchtwerker for years. It is the most regional variety in the range: the apple grows just a few kilometers from the workshop. Incidentally, the same fruit farmer also supplied the plums from which the plum vinegar was made.\u003c\/p\u003e\n\n\u003cp\u003eThe apples are crushed and steeped cold in vinegar for four days – shorter than berries, because they release their aroma faster. Matthias Hüttmann determines the duration based on experience rather than a set rule. The apple remains cold throughout the process. Other manufacturers accelerate the process with heat, which costs aroma. After pressing, the liquid is boiled down with sugar and bottled.\u003c\/p\u003e\n\n\u003cp\u003eThe fruit content is 25 percent, consistent with the rest of the range. The process comes from the raspberry recipe of the farmer Emma near Ratzeburg, which Hüttmann took over in 2008; today, Fruchtwerker produces around 300,000 bottles a year in Talkau. This vinegar is the variety with which the workshop proves that the process also works with local pome fruit.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle you finish first\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is the variety that is used up the fastest because it goes with everything. For households that want a fruit vinegar as a staple, it is the right first bottle to buy – more so than raspberry, which makes a statement in a salad; apple is the one that simply always works.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is rather subtle, which is why it fits well into a set: with the raspberry and orange vinegars as a trio, showing the producer's range. For frequent users, it is worth ordering two at once.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn apple vinegar with Boskoop from the Altes Land region, steeped in vinegar for four days – the bottle that ends up in potato salad, marinade, and ketchup.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548054987084,"sku":"046FRW0004","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-apfel-essig.png?v=1788359455"},{"product_id":"brombeer-essig","title":"Blackberry \u0026 Vinegar","description":"\u003ch2\u003eBlackberry \u0026amp; Vinegar by Fruchtwerker. Blackberry vinegar from wild berries – deep violet, mild in acidity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlackberry \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is a blackberry vinegar from Talkau in Schleswig-Holstein: 22 percent fully ripe blackberries, macerated cold in brandy and wine vinegar, sweetened with sugar, only 3 percent acidity. No added blackberry flavoring, no concentrate, no coloring. 250 ml, dark and soft – a mild fruit vinegar, far removed from sharp spiced vinegar or balsamic.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlackberry vinegar\u003c\/strong\u003e is the variety that sits between raspberry and redcurrant: darker and spicier than raspberry, but without the tartness of blackcurrant. Blackberries taste of the forest and late summer, and that is exactly what this vinegar brings to the kitchen – with an acidity that suits wild herb salads just as well as it does a wild garlic pesto. Among our customers, it has a small, loyal following with consistently five-star ratings.\u003c\/p\u003e\n\n\n\u003ch3\u003eForest berry, soft and dark, with a sweetness that remains light\u003c\/h3\u003e\n\n\n\u003cp\u003eThe blackberry vinegar tastes first of ripe blackberries – sweet, slightly spicy, with the hint of bitterness that the seeds provide. The acidity is soft and lies beneath the fruit rather than over it. At 44 grams of sugar per 100 grams, the sweetness is the lowest among the berry varieties, which is why the vinegar seems less syrupy and more like a fruit juice with acidity.\u003c\/p\u003e\n\n\n\u003cp\u003eThe color is a deep, luminous violet that remains visible in dressings. In the glass, it is clear, with an aroma reminiscent more of blackberry jam than vinegar. The finish is long and slightly tart – the seeds release some tannin during maceration.\u003c\/p\u003e\n\n\n\u003cp\u003eOne caveat: those looking for a pronounced acidity will find the blackberry vinegar too soft – it is more of a fruit vinegar for rounding off flavors rather than sharpening them. And for light sauces and fish, the color is too dominant; you are better off sticking to lemon or apple there.\u003c\/p\u003e\n\n\n\u003ch3\u003eArugula, wild garlic pesto, a splash in game sauce\u003c\/h3\u003e\n\n\n\u003cp\u003eIn salads, this vinegar belongs with peppery leaves: arugula with parmesan and roasted pine nuts, wild herb salad with dandelion and sorrel, spinach salad with goat cheese. The dressing: one tablespoon of vinegar, three tablespoons of olive oil, salt, pepper – honey is unnecessary, the sweetness is already there. The violet color visibly tints the dressing, and that is intended.\u003c\/p\u003e\n\n\n\u003cp\u003eUnusual, but recommended by Fruchtwerker themselves: a teaspoon of vinegar in wild garlic pesto or basil pesto. The fruit removes the sharpness from the garlic and makes the pesto rounder. In hot cooking, it pairs well with game – a splash in the sauce for venison ragout or roast wild boar, where you would otherwise stir in redcurrant jelly.\u003c\/p\u003e\n\n\n\u003cp\u003eFor dessert: over vanilla ice cream, in a berry salad, in yogurt with muesli. As a drink with mineral water or as a splash in sparkling wine. Its neighbors in the range are the tarter \u003ca href=\"\/en\/products\/johannisbeer-essig\"\u003eRedcurrant \u0026amp; Vinegar\u003c\/a\u003e and the wilder \u003ca href=\"\/en\/products\/blaubeer-essig\"\u003eBlueberry \u0026amp; Vinegar\u003c\/a\u003e – together, the dark trio from Fruchtwerker.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The vinegar stains heavily; wipe off light surfaces immediately. Store in a cool place after opening. Add to sauces only at the end – the blackberry aromas are volatile.\u003c\/p\u003e\n\n\n\u003cp\u003eA recipe showcased by Fruchtwerker: a fruity vinaigrette made from two tablespoons of vinegar, four tablespoons of rapeseed oil, one teaspoon of mustard, salt, and pepper – for leaf salads with toasted nuts and a piece of cheese. Anyone who has used the vinegar in this vinaigrette usually sticks with it for dark salads.\u003c\/p\u003e\n\n\n\u003cp\u003eFor a late summer dessert: blackberries, yogurt, a spoonful of honey, a teaspoon of vinegar drizzled on top. The acidity lifts the berries, the yogurt balances the sweetness. This is the simplest use in the range and one that shows what a fruit vinegar without added flavoring can do.\u003c\/p\u003e\n\n\n\u003ch3\u003eRegional blackberries, cold-macerated in vinegar for days\u003c\/h3\u003e\n\n\n\u003cp\u003eFruchtwerker uses whole fruit instead of concentrates. The blackberries arrive fully ripe and, whenever possible, from the region; any additional amounts needed by the workshop are sourced via a Hamburg dealer from Germany, Poland, or Serbia – fruits from overseas are excluded. After harvest, the berries are flash-frozen and then spend several days cold-macerating in vinegar until the color and aroma have been transferred.\u003c\/p\u003e\n\n\n\u003cp\u003eThe fruit remains cold during this process. Heat would accelerate the maceration, but the blackberry aromas are volatile and would be lost. Only after pressing is the liquid boiled down with sugar and bottled. The fruit content is 22 percent, just below the assortment average of 25, because blackberries are intense and the seeds release tannins.\u003c\/p\u003e\n\n\n\u003cp\u003eThe process dates back to the raspberry recipe of the farmer Emma near Ratzeburg, which Matthias Hüttmann took over in 2008. Today, Fruchtwerker produces around 300,000 bottles a year in Talkau. At one time, this vinegar was the variety in which Hüttmann experimented with agave syrup instead of sugar – the current recipe uses sugar again.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe variety for dark salads and late summer\u003c\/h3\u003e\n\n\n\u003cp\u003eThis vinegar is the variety for people who like dark berries but want no tartness. It is soft, spicy, and uncomplicated, and it turns a simple arugula salad into something that looks like it took effort.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a gift, it suits gardeners, hikers, and anyone who picks blackberries in August – the bottle is the continuation of that for the rest of the year. In a pack with redcurrant and blueberry, it is the mild center.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eA fruit vinegar made from ripe blackberries, cold-set – for arugula, pesto, and game sauce in the autumn.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548055019852,"sku":"046FRW0008","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-brombeer-essig.png?v=1788360810"},{"product_id":"honig-essig","title":"Honey \u0026 Vinegar","description":"\u003ch2\u003eHoney \u0026amp; Vinegar by Fruchtwerker. Honey vinegar with 40 percent honey from Yucatán – sweetened solely by honey.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHoney \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is a honey vinegar from Talkau in Schleswig-Holstein: 40 percent Mexican honey from the Yucatán province, spirit vinegar and wine vinegar, 3.5 percent acidity – that is the entire ingredient list. No added sugar, no added flavoring, no fruit. 250 ml, mild and rounded – a vinegar made from honey instead of fruit, and due to the honey, unsuitable for vegans.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eHoney vinegar\u003c\/strong\u003e is the variety that stands out from the rest: it is the only bottle from Fruchtwerker that consists solely of honey and vinegar. The sweetness comes entirely from the honey, which makes up 40 percent of the bottle. The result is a vinegar that tastes less of fruit and more of warmth – honey, wax, a hint of caramel, followed by acidity. In the kitchen, this is the variety for mustard dressings, glazes, and for anyone who finds berries too fruity.\u003c\/p\u003e\n\n\u003ch3\u003eLike honey with acidity rather than vinegar with sweetness\u003c\/h3\u003e\n\n\u003cp\u003eThe honey vinegar smells of honey, unmistakable and warm. On the palate, the sweetness comes first, soft and rounded, then the acidity of the vinegar, which catches the honey and prevents it from being sticky. The finish is long and slightly waxy, just the way a bold honey lingers. It is golden yellow to amber, clear, with a syrupy consistency.\u003c\/p\u003e\n\n\u003cp\u003eThe honey comes from Yucatán, Mexico – a tropical honey with its own character, bolder than local blossom honey, with notes reminiscent of tropical fruits and caramel. The sugar content is 49 grams per 100 grams, which comes exclusively from the honey. Fruchtwerker completely avoids adding any sugar here.\u003c\/p\u003e\n\n\u003cp\u003eTwo boundaries: This variety is not vegan because it contains honey – the only one in the range for which this is true. And anyone looking for the typical Fruchtwerker taste, i.e., berry or citrus, is better off choosing a different bottle. This is a variety for honey lovers, less so for fruit lovers.\u003c\/p\u003e\n\n\u003ch3\u003eMustard dressing, goat cheese, glazed carrots\u003c\/h3\u003e\n\n\u003cp\u003eThe classic use is the honey-mustard dressing, for which you otherwise need three ingredients: a tablespoon of vinegar, a teaspoon of coarse mustard, three tablespoons of rapeseed oil, salt. With this, the honey and vinegar are already combined, and the dressing turns out clump-free. It goes well with lamb's lettuce, potato salad with bacon, and salad with fried chicken.\u003c\/p\u003e\n\n\u003cp\u003eAs a partner for cheese, it is the best in the range: a few drops over baked goat cheese or Camembert, over blue cheese with walnuts, or into herb quark. In warm cooking, it glazes vegetables – sauté carrots or parsnips in a pan with a tablespoon of vinegar and butter until they shine. For roast pork or spare ribs, add a dash to the marinade; the honey caramelizes during roasting.\u003c\/p\u003e\n\n\u003cp\u003eFor dessert, it goes well with anything involving nuts: over yogurt with walnuts, in muesli, or over semolina pudding. As a drink with hot water and a slice of ginger in the winter, or cold in mineral water. Anyone wanting the mild side of Fruchtwerker with fruit should choose \u003ca href=\"\/en\/products\/apfel-essig\"\u003eApple \u0026amp; Vinegar\u003c\/a\u003e or \u003ca href=\"\/en\/products\/pflaume-und-essig\"\u003ePlum \u0026amp; Vinegar\u003c\/a\u003e instead.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e This vinegar tolerates heat better than the fruit varieties because its honey aroma is less volatile than fruit aroma. It is therefore suitable for glazes and marinades that go into the oven.\u003c\/p\u003e\n\n\u003cp\u003eA recipe from the Fruchtwerker kitchen: Salade à Fruits – a leafy salad with apple slices, grapes, and walnuts, served with a dressing made of one tablespoon of vinegar, three tablespoons of oil, and one teaspoon of mustard. The honey combines fruit and nut, the acidity keeps the salad fresh.\u003c\/p\u003e\n\n\u003cp\u003eFor winter: Sauté halved Brussels sprouts in a pan, deglaze with a tablespoon of vinegar, add butter until they shine. The same applies to roasted pumpkin. For dishes that require fruit – venison, duck, red cabbage – this variety is not suitable; it lacks the berry note, and the honey on its own feels too heavy.\u003c\/p\u003e\n\n\u003ch3\u003eA variety without fruit from a fruit vinegar manufacturer\u003c\/h3\u003e\n\n\u003cp\u003eFruchtwerker specializes in fruit vinegar – whole fruits, macerated cold in vinegar. This vinegar is the exception that shows the principle also works with honey instead of fruit: a natural ingredient in high concentration and vinegar as a base, done. Instead of sugar, the honey provides the sweetness, and because it provides it so strongly, the bottle requires 40 percent of it.\u003c\/p\u003e\n\n\u003cp\u003eThe honey from Yucatán is a bold tropical honey that holds its own against the acetic acid – a mild rapeseed honey would disappear in the vinegar. The base, as with all varieties, is spirit vinegar and wine vinegar. Processing and bottling take place in Talkau, where Fruchtwerker has been working since 2008 – ever since Matthias Hüttmann adopted farmer Emma’s raspberry recipe and turned it into a manufactory producing around 300,000 bottles a year.\u003c\/p\u003e\n\n\u003cp\u003eIn the range, this vinegar is the go-to for mustard dressings and cheese – the tasks for which fruit vinegar would be too fruity. It is the only bottle in which Fruchtwerker processes honey instead of fruit, yet it is the one that comes closest to the principle: one ingredient and a vinegar, that is all.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle for the cheese platter and the winter salad\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is a winter product in a summer range. It goes well with lamb's lettuce, Brussels sprouts, cheese, and everything that comes to the table during the cold season. Anyone who has only used fruit vinegar in the summer now has a reason to use it all year round with this bottle.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it suits cheese lovers and anyone who prefers honey to jam. In a package with the apple vinegar, it forms the mild duo from Fruchtwerker – two bottles for people who find berries too colorful.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA honey vinegar made from honey from Yucatán and vinegar from Talkau, sweetened solely by honey – for goat cheese, mustard dressing, and glazed carrots.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548104204620,"sku":"046FRW0011","price":7.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/honig-und-essig.png?v=1778854142"},{"product_id":"blaubeer-essig","title":"Blueberry \u0026 Vinegar","description":"\u003ch2\u003eBlueberry \u0026amp; Vinegar by Fruchtwerker. Fruit vinegar from hand-picked wild blueberries – deep blue and wild.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlueberry \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is a blueberry vinegar from Talkau in Schleswig-Holstein: 22 percent wild, hand-picked blueberries from Northern and Eastern Europe, cold-macerated in brandy and wine vinegar, sweetened with sugar, only 3 percent acidity. No added flavorings, no concentrates, no colorants. 250 ml, deep blue, spicy – made from wild berries rather than cultivated blueberries, and far from being a sweet syrup.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlueberry vinegar\u003c\/strong\u003e is Fruchtwerker's latest berry variety and its wildest. Cultivated blueberries from the supermarket are large, light, and mild – wild blueberries are small, dark inside, and taste of the forest. Fruchtwerker takes them wild, hand-picked in Northern and Eastern Europe, and macerates them cold in vinegar. The result is a bottle whose color you have to see twice and whose flavor is just as suitable for braised roasts as it is for sparkling wine.\u003c\/p\u003e\n\n\u003ch3\u003eForest, spice, and a blue that comes from the berry\u003c\/h3\u003e\n\n\u003cp\u003eThe blueberry vinegar tastes first of wild blueberry – spicy, slightly tart, with a depth that cultivated berries lack. Then the acidity arrives, soft and dark, and the sweetness rounds it off. With 44 grams of sugar per 100 grams, it is one of the less sweet varieties and seems dry rather than mellow. The finish is long, with a hint of tannin from the skins.\u003c\/p\u003e\n\n\u003cp\u003eThe color is a deep blue-violet, almost black in the glass, and a vibrant violet in a dressing. It comes solely from the berries – wild blueberries stain so intensely that a tablespoon will color an entire dressing. The aroma is reminiscent of blueberry jam with a tart edge.\u003c\/p\u003e\n\n\u003cp\u003eThose who like light, fruity vinegars will find this one too spicy and too dark. And for light-colored dishes, the color is a problem: a blueberry vinegar on mozzarella looks like an accident. It belongs with dark dishes and robust greens.\u003c\/p\u003e\n\n\u003ch3\u003eWild herb salad, sheep's milk cheese, braised roasts\u003c\/h3\u003e\n\n\u003cp\u003eIn a salad, the vinegar pairs well with sharp and bitter leaves: wild herbs with dandelion and arugula, radicchio, chicory. Pair with goat's or sheep's milk cheese, whose saltiness balances the dark berry. The dressing: one tablespoon of vinegar, three tablespoons of olive oil, salt, pepper; the sweetness is already in there. The violet color is part of the dish.\u003c\/p\u003e\n\n\u003cp\u003eIn warm cooking, it is the vinegar for beef and game. A splash in a braised roast, in the sauce for a venison ragout or beef pot roast, just before serving – the wild berry brings the fruitiness usually provided by lingonberries, and the acidity lifts the sauce. Fruchtwerker recommends exactly this: a splash of vinegar in a braised roast.\u003c\/p\u003e\n\n\u003cp\u003eAs an aperitif: a dash in sparkling wine or Prosecco that turns the glass blue – Fruchtwerker calls this the blue aperitif. Use sparingly for dessert: half a teaspoon over vanilla ice cream or in a berry salad. Its darker neighbors are the tarter \u003ca href=\"\/en\/products\/johannisbeer-essig\"\u003eRedcurrant \u0026amp; Vinegar\u003c\/a\u003e and the milder \u003ca href=\"\/en\/products\/brombeer-essig\"\u003eBlackberry \u0026amp; Vinegar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Stains heavily – wash hands, cutting boards, and textiles immediately. Store in a cool place after opening. Add to sauces only at the end so the forest aroma remains.\u003c\/p\u003e\n\n\u003cp\u003eA recipe for autumn: Prepare beef pot roast as usual, adding two tablespoons of vinegar to the sauce in the last ten minutes, along with a teaspoon of lingonberries. The sauce becomes darker, fruitier, and gains an acidity that cuts through the fat of the roast. Serve with bread dumplings and red cabbage, into which a spoonful of vinegar also belongs.\u003c\/p\u003e\n\n\u003cp\u003eFor summer: Blueberries, fresh goat cheese, and arugula on toasted bread, with a few drops of vinegar on top. This is the quickest use and one that shows how strong the color is and how restrained the acidity remains. Despite this, the variety remains unsuitable for light-colored dishes – the color always dominates.\u003c\/p\u003e\n\n\u003ch3\u003eWild berries from the East, macerated in the North\u003c\/h3\u003e\n\n\u003cp\u003eWild blueberries only come from the forest; they are picked – by hand, in the forests of Northern and Eastern Europe. Fruchtwerker strictly avoids fruit from overseas because its origin cannot be verified there. After picking, the berries are flash-frozen and then lie cold in vinegar for several days until the color and aroma have been extracted.\u003c\/p\u003e\n\n\u003cp\u003eThe fruit remains cold during this process. Heat would accelerate the procedure but destroy the forest aromas that make the difference compared to cultivated blueberries. Only after pressing is the liquid boiled down with sugar and bottled. The fruit content is 22 percent – slightly below the average for the range, because wild blueberries are so intense.\u003c\/p\u003e\n\n\u003cp\u003eThe method dates back to the raspberry recipe of the farmer Emma near Ratzeburg, which Matthias Hüttmann took over in 2008. The vinegar is one of the younger varieties from Talkau, where Fruchtwerker now produces around 300,000 bottles a year – and it is the only one that relies on berries from the forest rather than the field.\u003c\/p\u003e\n\n\u003ch3\u003eThe darkest bottle on the shelf\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is the variety for people who seek the wild: the taste of the forest, the color, the spice. It is not for every day, but for those dishes where a raspberry vinegar would be too tame.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it suits hunters, game chefs, and anyone who goes picking blueberries in the forest. In a package with redcurrant and blackberry, it is the wildest of the three – the dark trio from Fruchtwerker.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruit vinegar made from wild blueberries, hand-picked and cold-macerated in vinegar – for the braised roast, the sheep's milk cheese, and the blue aperitif.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548138709324,"sku":"046FRW0014","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-blaubeer-essig.png?v=1788359457"},{"product_id":"pflaume-und-essig","title":"Plum \u0026 Vinegar","description":"\u003ch2\u003ePlum \u0026amp; Vinegar by Fruchtwerker. Plum vinegar with plums from the apple farmer next door – just three percent acidity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePlum \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is a plum vinegar from Talkau in Schleswig-Holstein: 20 percent regional plums, macerated cold in brandy and wine vinegar, and sweetened with sugar. No added flavoring, no concentrate, no coloring. 250 ml, mild with three percent acidity – a soft fruit vinegar, distinctly different from plum jam or balsamic.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePlum vinegar\u003c\/strong\u003e is the variety that came into being thanks to a phone call. The recipe had long been sitting ready in a drawer at Fruchtwerker, but it lacked the regional fruit. Then the apple farmer, who had been supplying Boskop apples for years, called to mention an unusually good plum harvest – until then, no one in Talkau knew he also grew plums. The harvest was just around the corner, the recipe was ready, and since then, there has been Plum \u0026amp; Vinegar: the latest variety in the range and one of the mellowest.\u003c\/p\u003e\n\n\u003ch3\u003ePlum cake without the dough, with an acidity that is barely noticeable\u003c\/h3\u003e\n\n\u003cp\u003eThe plum vinegar tastes like ripe plum – sweet, soft, with that slightly tart note from the skin familiar from plum cake. As with all Fruchtwerker varieties, the acidity is at three percent, but it recedes so far behind the plum that the vinegar acts almost like a fruit syrup with a kick. The sweetness rounds it off and remains in the background.\u003c\/p\u003e\n\n\u003cp\u003eThe color is a dark red with a violet shimmer, like plum juice, clear in the glass. The aroma is reminiscent of plum jam with a tart edge. The finish is medium-long and gentle. With 52 grams of sugar per 100 grams, it is sweet, but because of the tartness of the fruit, it seems less sugary than the number suggests.\u003c\/p\u003e\n\n\u003cp\u003eAnyone looking for a vinegar with noticeable acidity will find the plum vinegar too mild – it is a vinegar for rounding off rather than sharpening. And anyone who avoids plums will hardly warm up to this vinegar: it tastes so clearly of fruit that it is anything but neutral.\u003c\/p\u003e\n\n\u003ch3\u003eRed cabbage, roast pork, goat cheese, and plum compote\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar belongs in the autumn kitchen. A splash in the red cabbage while cooking, instead of apple vinegar and sugar, and the cabbage gains fruitiness and color. In the gravy for roast pork, duck, or goose, added just before serving – the plum pairs with fatty dishes like almost no other fruit. For blood sausage or leberkäse from the pan, a few drops directly on the meat.\u003c\/p\u003e\n\n\u003cp\u003eIn salads, it pairs well with hearty greens and cheese: lamb's lettuce with goat cheese and walnuts, beetroot with feta, or a red cabbage salad with apples. The dressing: one tablespoon of vinegar, three tablespoons of walnut oil, salt, pepper. Because the vinegar is so mild, it can handle a little more – two tablespoons work without any problems.\u003c\/p\u003e\n\n\u003cp\u003eFor dessert: over plum compote, in rice pudding, over vanilla ice cream with toasted almonds. As a drink, a splash in mineral water or sparkling wine. Its siblings from the same fruit farmer are \u003ca href=\"\/en\/products\/apfel-essig\"\u003eApple \u0026amp; Vinegar\u003c\/a\u003e – anyone who has both has an orchard on their shelf – and for the berry side, \u003ca href=\"\/en\/products\/kirsch-essig\"\u003eCherry \u0026amp; Vinegar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBased on experience:\u003c\/strong\u003e This vinegar handles more heat than the berry varieties because the plum aroma is more stable. A splash in red cabbage can be cooked along with it. It is the best variety in the range for pork marinades.\u003c\/p\u003e\n\n\u003cp\u003eA recipe for autumn: red cabbage with this vinegar. Finely shred the red cabbage, sauté with an onion in butter, add two tablespoons of vinegar, half a cup of apple juice, bay leaf, clove, and simmer for an hour. The plum replaces the apple one would otherwise slice in, and the acidity replaces the vinegar – both from one bottle.\u003c\/p\u003e\n\n\u003cp\u003eFor the grill: marinate pork belly or neck in vinegar, soy sauce, and ginger, then grill slowly. The combination of plum and soy is the Asian side of this variety, and it works surprisingly well. However, this bottle is not suitable for fish and light dishes – the plum is too heavy for that.\u003c\/p\u003e\n\n\u003ch3\u003eOne fruit farmer, two fruits, one manufactory in Talkau\u003c\/h3\u003e\n\n\u003cp\u003eThe plums come from the same fruit farmer who has been supplying Fruchtwerker with Boskop apples for years – in the immediate vicinity of the manufactory. They are harvested when fully ripe, flash-frozen, and then sit cold in vinegar for several days until the color and aroma have transferred. The fruit remains cold during this process; only after pressing is the liquid boiled down with sugar and bottled.\u003c\/p\u003e\n\n\u003cp\u003eThe fruit content is 20 percent, slightly below the range average – plums are so aromatic that more fruit would make the vinegar heavy. The label says three percent acidity – \"Particularly mild\" – as with all varieties from Talkau; the plum makes it the softest one. It is the variety for people who have previously avoided fruit vinegar because of the acidity.\u003c\/p\u003e\n\n\u003cp\u003eThe method comes from the raspberry recipe of the farmer Emma near Ratzeburg, which Matthias Hüttmann took over in 2008. Today, Fruchtwerker produces around 300,000 bottles a year in Talkau, and this vinegar is the youngest variety – born from a phone call, a good harvest, and a recipe that was just waiting for the fruit.\u003c\/p\u003e\n\n\u003ch3\u003eThe vinegar for autumn and for beginners\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is the variety with which you can convince people who do not like vinegar. Low acidity, lots of fruit, mild sweetness – in red cabbage, no one will notice that there is vinegar in it, only that it tastes better than usual.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it suits anyone who bakes plum cake in autumn, roasts goose, or makes their own red cabbage. Paired with apple vinegar, it is the regional duo from Fruchtwerker: two fruits from the same farm, just a few kilometers from Talkau.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruit vinegar made from plums from the neighboring farm, cold-macerated – for red cabbage, roasts, and the compote afterward.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548192350540,"sku":"046FRW0009","price":8.49,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/johannisbeer-essig-mit-agaven-dicksaft-3.png?v=1778854845"},{"product_id":"olivenoel-und-orange","title":"Olive Oil \u0026 Orange","description":"\u003ch2\u003eOlive Oil \u0026amp; Orange from Fruchtwerker. Extra virgin olive oil with orange – Koroneiki olives and oranges cold-pressed together.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlive Oil \u0026amp; Orange from Fruchtwerker\u003c\/strong\u003e is an extra virgin olive oil from Crete, for which Koroneiki olives and oranges are milled together and cold-pressed into an oil: 96 percent olive oil, 4 percent orange oil. No added flavorings, no subsequently blended orange oil, no essences – the fruit is in the press from the very beginning. 250 ml.\u003c\/p\u003e\n\u003c!--nl--\u003c\/blockquote\u003e\n\n\u003cp\u003eThere are two ways to produce \u003cstrong\u003eolive oil with orange\u003c\/strong\u003e, and the difference is significant. Most flavored olive oils are pressed and then blended with orange oil or flavoring. With this oil, the oranges are put into the mill along with the olives – the essential oils from the peel are pressed out with the olives and become an integral part of the oil rather than an additive. Fruchtwerker has it produced in Crete, where the olives grow, and includes it in its range as a partner to its fruit vinegars.\u003c\/p\u003e\n\n\n\u003ch3\u003eGreen, fruity, with orange in the aroma and the finish\u003c\/h3\u003e\n\n\n\u003cp\u003eThe oil first tastes like what it is: a young, green olive oil made from Koroneiki olives, the most important variety in Crete – fruity, slightly grassy, with a mild bitterness and a slight prickle in the throat that characterizes good extra virgin oil. Over this lies the orange, distinct in the scent, more subtle in flavor, and it returns in the finish.\u003c\/p\u003e\n\n\n\u003cp\u003eThe color is a vibrant golden-green. The orange remains dry rather than sweet, authentic rather than perfumed, and it tastes like peel rather than juice – that is the difference compared to oils that use flavorings. Anyone who tries both varieties side by side will notice: flavoring sits on top of the oil, while pressed fruit is in the oil.\u003c\/p\u003e\n\n\n\u003cp\u003eOne limitation: This is not an oil for frying. The orange aromas are volatile and disappear under heat, and an extra virgin olive oil is intended for cold dishes anyway. If you are looking for a neutral olive oil for the pan, this is not it. And for those who only like orange in a sweet form, the bitterness of the peel will be unfamiliar.\u003c\/p\u003e\n\n\n\u003ch3\u003eSalad, risotto, game, and a piece of cake\u003c\/h3\u003e\n\n\n\u003cp\u003eThe oil is made for cold dishes and for finishing. In a dressing, it is the partner for fruit vinegars: two tablespoons of Olive Oil \u0026amp; Orange, one tablespoon of \u003ca href=\"\/en\/products\/himbeer-essig\"\u003eRaspberry \u0026amp; Vinegar\u003c\/a\u003e or \u003ca href=\"\/en\/products\/orange-essig\"\u003eOrange \u0026amp; Vinegar\u003c\/a\u003e, salt – and the green salad is ready. It pairs well with fennel, beetroot, carrots, and avocado because the orange picks up on the sweetness of the vegetables.\u003c\/p\u003e\n\n\n\u003cp\u003eIn hot dishes, it belongs at the end: a spoonful over a finished risotto, over pumpkin or carrot soup, over pan-seared scallops or poultry. For game – saddle of venison, duck breast – a few drops on the sliced meat; the orange pairs better with dark meat than one might think. Fruchtwerker itself recommends it for game, poultry, pasta, and risotto.\u003c\/p\u003e\n\n\n\u003cp\u003eAnd in baking: A sponge cake or olive oil cake, where the oil replaces the butter, gets an aroma from the orange that you would otherwise achieve with zest. Over vanilla ice cream with sea salt, it is a combination that surprises guests.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Store in a cool, dark place and keep the bottle tightly closed – essential oils are sensitive to light and air. Use within a few months of opening, as the orange aroma fades over time.\u003c\/p\u003e\n\n\n\u003cp\u003eA recipe that highlights the combination: Sear chicken breast in a pan, remove it, add a tablespoon of Orange \u0026amp; Vinegar and a tablespoon of Olive Oil \u0026amp; Orange to the pan, boil briefly, and pour over the meat. Serve with oven-roasted fennel. This is the dish that Fruchtwerker showcases with its two orange products – vinegar and oil from one producer, one fruit in two forms.\u003c\/p\u003e\n\n\n\u003cp\u003eFor the simplest use, all you need is bread: a piece of white bread, the oil, coarse sea salt. This is how you test whether you like the orange in the oil – and most who try it buy a bottle afterward. However, for those who only know neutral olive oil, the green, slightly bitter Koroneiki oil will be unfamiliar; those accustomed to mild oil will find it too robust.\u003c\/p\u003e\n\n\n\u003ch3\u003eFrom the Messara Plain in Crete to Talkau\u003c\/h3\u003e\n\n\n\u003cp\u003eThe Koroneiki olives and the oranges grow in the Messara Plain on the south coast of Crete, one of the island's most fertile regions. Both are harvested by hand, milled together, and cold-pressed into oil. The joint pressing is the decisive step: the essential oils from the orange peel bind to the olive oil during pressing instead of sitting on top later.\u003c\/p\u003e\n\n\n\u003cp\u003eFruchtwerker is a vinegar manufacturer in Schleswig-Holstein that has the oil pressed in Crete – by a producer the company collaborates with; it is bottled under the Fruchtwerker label. The idea behind it: Fruit vinegars require an oil that plays at the same level, and an oil with pressed-in fruit aligns better with the concept of the \"whole fruit\" than a standard olive oil.\u003c\/p\u003e\n\n\n\u003cp\u003eThe oil is extra virgin, cold-pressed, without additives – 96 percent olive oil, 4 percent orange oil from the pressing. Together with the \u003ca href=\"\/en\/products\/olivenoel-und-zitrone\"\u003eOlive Oil \u0026amp; Lemon\u003c\/a\u003e, it forms the oil side of the product range.\u003c\/p\u003e\n\n\n\u003ch3\u003eThe oil that suits the vinegar\u003c\/h3\u003e\n\n\n\u003cp\u003eA fruit vinegar needs an oil that gives it space. A strong, bitter olive oil overpowers the raspberry; a neutral rapeseed oil leaves it standing alone. The orange oil lies in between: fruity enough to keep up, with an orange note that pairs with almost all vinegar varieties.\u003c\/p\u003e\n\n\n\u003cp\u003eAs a gift, it is the perfect complement to the vinegar – a package of Olive Oil \u0026amp; Orange and Raspberry \u0026amp; Vinegar is a complete dressing that only needs salt. For Mediterranean cuisine, the lemon oil is the alternative; for berry-based dishes, the orange oil is the better choice.\u003c\/p\u003e\n\n\n\u003cp\u003e\u003cem\u003eAn olive oil with orange, olives and oranges from one press in Crete – for salad, risotto, and cake that tastes like summer.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548217844044,"sku":"045FRW0001","price":11.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-olivenoel-orange.png?v=1788360811"},{"product_id":"olivenoel-und-zitrone","title":"Olive oil \u0026 lemon","description":"\u003ch2\u003eOlive oil \u0026amp; lemon from Fruchtwerker. Extra virgin olive oil with lemon – lemons and olives pressed together.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlive oil \u0026amp; lemon from Fruchtwerker\u003c\/strong\u003e is an extra virgin olive oil from Crete in which Koroneiki olives and lemons are crushed together and cold-pressed: 96 percent olive oil, 4 percent lemon oil from the pressing process. No added flavorings, no subsequently added essences. 250 ml – a finishing oil for fish, vegetables, and salad, rather than a cooking oil.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOlive oil with lemon\u003c\/strong\u003e is one of the most sought-after flavored oils of all – and one where quality makes the biggest difference. The cheaper variety is olive oil with lemon flavoring. This one is an oil where the lemons are taken to the mill with the olives and pressed together with them. The essential oils from the peel bind to the olive oil, and the result tastes like lemon rather than perfume. Fruchtwerker has it pressed in Crete and offers it as a partner to their lemon vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eGreen oil, fresh peel, worlds away from lemon candy\u003c\/h3\u003e\n\n\u003cp\u003eThe oil is first and foremost an olive oil: fruity, slightly grassy, with the mild bitterness and slight tingle in the throat that a young extra virgin oil from Koroneiki olives brings with it. The lemon sits on top – distinct in the aroma, and in the taste, it presents as the freshness of the peel with a subtle bitterness that suits the olive. In the finish, the lemon lingers longer than the oil.\u003c\/p\u003e\n\n\u003cp\u003eThe color is golden green. The lemon is aromatic rather than sour – the acidity is left behind during the pressing process. Anyone familiar with lemon-flavored oils will immediately notice the difference: flavorings sit on top of the oil, while crushed fruit is in the oil, tasting of peel rather than candy.\u003c\/p\u003e\n\n\u003cp\u003eTwo caveats: This is not an oil for the pan. Lemon aromas are volatile, heat destroys them, and an extra virgin olive oil belongs in cold dishes anyway. And anyone expecting acidity because the label says lemon will be disappointed – that comes from the vinegar, not the oil.\u003c\/p\u003e\n\n\u003ch3\u003eFish, steamed vegetables, soup, and the fastest salad in the world\u003c\/h3\u003e\n\n\u003cp\u003eThe oil belongs at the end of cooking. Pour a spoonful over fried or grilled fish – sea bream, salmon, trout – just before the plate reaches the table. Pour it over steamed vegetables: green beans, broccoli, zucchini, asparagus. Add it at the end to a fish soup or a light vegetable soup. Fruchtwerker names exactly these four: fish, salad, steamed vegetables, soups.\u003c\/p\u003e\n\n\u003cp\u003eIn dressings, it is the partner for light vinegars: two tablespoons of olive oil \u0026amp; lemon, one tablespoon of \u003ca href=\"\/en\/products\/zitrone-essig\"\u003elemon \u0026amp; vinegar\u003c\/a\u003e, salt – that is a dressing in ten seconds. Great for cucumber salad, tomato salad, couscous, bulgur, or a salad with fennel and orange. It also works with \u003ca href=\"\/en\/products\/granatapfel-und-essig\"\u003epomegranate \u0026amp; vinegar\u003c\/a\u003e for Oriental-style cuisine.\u003c\/p\u003e\n\n\u003cp\u003eAnd for cooking without a recipe: A piece of white bread, the oil, sea salt. Or mozzarella with tomato, using only this oil and pepper. For pasta: spaghetti with the oil, Parmesan, pepper, and some pasta water – a dish made in the time it takes to boil the noodles.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Store in a cool, dark place and keep tightly sealed; essential oils are sensitive to light and air. Consume within a few months of opening. The refrigerator is the wrong place – olive oil flocculates there, which is harmless, but it doesn't look very appetizing.\u003c\/p\u003e\n\n\u003cp\u003eA recipe shown by Fruchtwerker: Grilled sea bream “Lemon” – the whole fish from the grill, cut open, with olive oil \u0026amp; lemon, sea salt, and fresh herbs. Lemon juice and butter are unnecessary; the oil is enough. It works the same way with a trout from the oven or with shrimp from the pan.\u003c\/p\u003e\n\n\u003cp\u003eFor vegetables: green beans with garlic and the oil, steamed broccoli with almonds and the oil, baked potatoes with rosemary and the oil. It is the oil you add at the end to everything on the plate that needs a touch of freshness. It is not suitable for roasting, frying, or anything that gets hot – it is too precious for that, and the lemon is too volatile.\u003c\/p\u003e\n\n\u003ch3\u003eCrete provides the oil, Talkau the label\u003c\/h3\u003e\n\n\u003cp\u003eThe Koroneiki olives and the lemons grow in the Messara Plain on the southern coast of Crete. Both are hand-harvested, crushed together, and cold-pressed. Pressing them together is what distinguishes it from flavored oils: the essential oils of the lemon peel combine with the olive oil during pressing instead of being added later. The result is 96 percent olive oil and 4 percent lemon oil from the same pressing.\u003c\/p\u003e\n\n\u003cp\u003eFruchtwerker is a vinegar manufactory in Schleswig-Holstein that has the oil pressed in Crete – by a producer with whom they collaborate; it is bottled under the Fruchtwerker label. It is the perfect complement to their fruit vinegars: if you have the lemon vinegar on your shelf, this oil is its ideal counterpart.\u003c\/p\u003e\n\n\u003cp\u003eThe oil is extra virgin, cold-pressed, without additives – the lemon comes solely from the pressing. Together with the \u003ca href=\"\/en\/products\/olivenoel-und-orange\"\u003eolive oil \u0026amp; orange\u003c\/a\u003e, it forms the small oil side of a range that otherwise consists of vinegar.\u003c\/p\u003e\n\n\u003ch3\u003eThe oil for everyone who cooks fish\u003c\/h3\u003e\n\n\u003cp\u003eLemon oil is the flavored oil that takes on the most tasks in a kitchen that prepares fish and vegetables. It replaces the lemon wedge on the plate and simultaneously provides the dish with the oil it needs anyway.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is perfect for people who eat Mediterranean-style, and it makes a great package with the lemon vinegar – two bottles, one dressing; for fish, the oil alone is enough. Anyone who prefers a sweeter version should choose the orange oil.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn olive oil with lemon, lemons and olives from one press in Crete – for sea bream, beans, and white bread with salt.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548217942348,"sku":"045FRW0002","price":11.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-olivenoel-zitrone.png?v=1788360813"},{"product_id":"granatapfel-und-essig","title":"Pomegranate \u0026 Vinegar","description":"\u003ch2\u003ePomegranate \u0026amp; Vinegar by Fruchtwerker. Pomegranate vinegar made from whole seeds, macerated for ten days – fresh and tart.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePomegranate \u0026amp; Vinegar by Fruchtwerker\u003c\/strong\u003e is a pomegranate vinegar from Talkau in Schleswig-Holstein: 25 percent pomegranate seeds, cold-macerated for ten days in brandy and wine vinegar, sweetened with sugar, only 3 percent acidity. No added flavorings, no concentrate, no colorants. 250 ml, fruity-tart – a clear fruit vinegar, quite different from pomegranate syrup or Turkish nar ekşisi.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003ePomegranate vinegar\u003c\/strong\u003e is the most exotic variety in the Fruchtwerker range and one of the newest. Pomegranate seeds provide a fruit profile that lies between cherry, cranberry, and grape – sweet, tart, with a tannin reminiscent of red wine. Fruchtwerker soaks the whole seeds in vinegar for ten days, as long as they usually only do for blackcurrants. The result is a vinegar for bulgur, lamb, and anything from Levantine cuisine.\u003c\/p\u003e\n\n\u003ch3\u003eCherry, cranberry, a tannin like red wine\u003c\/h3\u003e\n\n\u003cp\u003eThe pomegranate vinegar tastes first of fresh pomegranate – sweet and tart at the same time, with the slight astringency that the seeds bring with them. Then comes the acidity, bright and clear, and the sweetness rounds it off. With 51 grams of sugar per 100 grams, it is at the average of the range, but tastes drier than the berry varieties due to the tartness of the seeds.\u003c\/p\u003e\n\n\u003cp\u003eThe color is a clear, bright ruby red, lighter than cherry and raspberry. The aroma is fresh and fruity, less jammy than the berries. The finish is medium-long, with a dry aftertaste that comes from the seeds – this is the difference compared to a vinegar made from pomegranate juice.\u003c\/p\u003e\n\n\u003cp\u003eThose expecting the thick, syrupy pomegranate syrup from Turkish cuisine will find something different here: a clear, acidic vinegar with fruit. And those who prefer light, mild varieties will find the tartness too present – in that case, strawberry or apple is the better choice.\u003c\/p\u003e\n\n\u003ch3\u003eBulgur salad, eggplant, grilled lamb\u003c\/h3\u003e\n\n\u003cp\u003eThis pomegranate vinegar belongs in oriental and Mediterranean cuisine. Bulgur or couscous salad with parsley, mint, tomato, and spring onion: two tablespoons of vinegar, three tablespoons of olive oil, salt – this replaces lemon and pomegranate syrup in one go. Grilled eggplant or zucchini, drizzled with vinegar while still warm. A salad of beetroot, walnuts, and feta, where the vinegar picks up the sweetness of the root vegetable.\u003c\/p\u003e\n\n\u003cp\u003eIt is a classic with lamb: grilled lamb chops drizzled with a few drops of vinegar just before serving, or a marinade made from this vinegar, olive oil, garlic, and cumin for lamb skewers. In warm cooking, it goes well with oven-roasted chicken and lentil dishes that need a spoonful of acidity at the end.\u003c\/p\u003e\n\n\u003cp\u003eAs a drink: a splash in mineral water with mint, or in sparkling wine for a ruby-red aperitif. Those looking for a fruitier, softer side should choose \u003ca href=\"\/en\/products\/kirsch-essig\"\u003eCherry \u0026amp; Vinegar\u003c\/a\u003e; those who want it even tarter, \u003ca href=\"\/en\/products\/johannisbeer-essig\"\u003eBlackcurrant \u0026amp; Vinegar\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e The vinegar pairs well with cumin, sumac, mint, and coriander – spices that berry vinegars do not work with. It is less suitable for desserts than the berry varieties; the tartness clashes with sweetness.\u003c\/p\u003e\n\n\u003cp\u003eA recipe that Fruchtwerker suggests for this variety: coleslaw with this vinegar. Finely slice white cabbage, knead with salt, then add a dressing of two tablespoons of vinegar, three tablespoons of oil, and a teaspoon of mustard – the coleslaw becomes fruitier and less sour than with wine vinegar, and the tartness complements the cabbage.\u003c\/p\u003e\n\n\u003cp\u003eFor lentils: A bowl of cooked beluga lentils with parsley, red onion, and feta, topped with a tablespoon of vinegar. The acidity lifts the lentils, and the fruit replaces the pomegranate syrup requested by oriental recipes. For those who like their fruit vinegar sweet, this variety remains the wrong choice – it is the driest in the range.\u003c\/p\u003e\n\n\u003ch3\u003eTen days of patience for the seeds\u003c\/h3\u003e\n\n\u003cp\u003ePomegranate seeds release their aroma slowly, which is why Fruchtwerker soaks them cold in vinegar for ten days – as long as blackcurrants, and more than twice as long as apples. Matthias Hüttmann decides the duration based on experience rather than rigid rules. The fruit remains cold during this process, as heat would destroy the fresh aromas. Only after pressing is the liquid boiled down with sugar and bottled.\u003c\/p\u003e\n\n\u003cp\u003eThe pomegranates come from Europe and Turkey, harvested fully ripe – along with the citrus fruits, they are the only fruits in the range that come from outside Northern Germany and its European surroundings. Fruchtwerker fundamentally does not source from overseas. The fruit content consists of 25 percent seeds.\u003c\/p\u003e\n\n\u003cp\u003eThe process originated from the raspberry recipe of farmer Emma near Ratzeburg, which Hüttmann adopted in 2008. Today, Fruchtwerker produces around 300,000 bottles a year in Talkau. The vinegar is one of the latest developments and the variety with which the producer is expanding beyond the local orchard.\u003c\/p\u003e\n\n\u003ch3\u003eThe vinegar for those who cook oriental cuisine\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is the variety that takes on the most roles in a kitchen featuring bulgur, lentils, and lamb. It replaces lemon, syrup, and wine vinegar all at once and provides a fruitiness that matches cumin and mint.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is perfect for anyone who cooks Ottolenghi recipes or has dined in Istanbul. Together with the \u003ca href=\"\/en\/products\/olivenoel-und-zitrone\"\u003eOlive Oil \u0026amp; Lemon\u003c\/a\u003e from the same producer, it makes the perfect dressing pair for oriental cuisine.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fruit vinegar made from whole pomegranate seeds, cold-macerated for ten days – for bulgur, eggplant, and grilled lamb.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57548286853452,"sku":"046FRW0012","price":7.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/granatapfel-essig.png?v=1778855366"},{"product_id":"himbeer-essig-500ml","title":"Raspberry \u0026 Vinegar 500ml","description":"\u003ch2\u003eRaspberry \u0026amp; Vinegar 500 ml by Fruchtwerker. Fruit vinegar made from 25 percent whole raspberries – the bestseller in the large bottle.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry \u0026amp; Vinegar 500 ml by Fruchtwerker\u003c\/strong\u003e is double the amount of the best-selling fruit vinegar from Talkau: 25 percent whole raspberries, cold-macerated in spirit and wine vinegar, sweetened with sugar, with only 3 percent acidity. Same recipe, same origin, same bottle in large – the same product, no concentrate, no added flavoring. About 32 servings.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eRaspberry vinegar in the 500 ml bottle\u003c\/strong\u003e is the answer to a question we have been receiving for years: whether Raspberry \u0026amp; Vinegar is also available in a larger size. It has been available since 2024 – for households where the 250 ml bottle is empty in three weeks, for kitchens that make salad daily, and for everyone who drinks the vinegar as a shrub in water. The contents are identical to the small bottle; anyone who knows the raspberry vinegar already knows everything here.\u003c\/p\u003e\n\n\u003ch3\u003eThe same red, the same scent, twice as much of it\u003c\/h3\u003e\n\n\u003cp\u003eThe raspberry vinegar tastes first of ripe fruit, then of a mild acidity that is reminiscent more of fruit than of vinegar, and finally of the sweetness of the sugar, which rounds it off. It is ruby red, clear, and slightly syrupy. The scent is so intense that one spoonful in a dressing is enough. 51 grams of sugar per 100 grams make it sweet – one tablespoon provides about eight grams.\u003c\/p\u003e\n\n\u003cp\u003eIn the large bottle, all of this remains the same because the same batch is bottled from the same cooking system. The only difference is the quantity and the price per liter, which is cheaper for the 500 ml bottle.\u003c\/p\u003e\n\n\u003cp\u003eThe limitation is the same as with the small bottle: This is not a sharp vinegar for pickling and not for a low-sugar diet. And anyone who has never had the raspberry vinegar is better off starting with 250 ml – the large bottle is worth it if you know it will be finished.\u003c\/p\u003e\n\n\u003ch3\u003eFor the daily salad, the glass of water, and guests on the weekend\u003c\/h3\u003e\n\n\u003cp\u003eIts use is that of the raspberry vinegar: a tablespoon in dressing for lamb's lettuce, arugula, or goat cheese salad; a splash in finished sauce for lamb, duck, or game; a few drops on fried fish; a teaspoon over vanilla ice cream or chocolate mousse. The large bottle makes the difference where a lot is used.\u003c\/p\u003e\n\n\u003cp\u003eFirstly, there is the beverage: anyone who drinks the vinegar as a shrub – two centiliters in a glass of mineral water with ice – uses one small bottle every two weeks if they have one glass a day. With 500 ml, you can make it last a month. Secondly, there are guests: a salad dressing for twelve people takes six tablespoons, which is almost 100 ml for one evening.\u003c\/p\u003e\n\n\u003cp\u003eAnd thirdly, cooking for stock: anyone who cooks red cabbage, chutney, or a berry sauce for storage needs the vinegar in quantities exceeding 250 ml. For smaller needs or for trying it out, there is the \u003ca href=\"\/en\/products\/himbeer-essig\"\u003e250 ml bottle\u003c\/a\u003e, and for variety on the shelf, the \u003ca href=\"\/en\/products\/orange-essig\"\u003eOrange \u0026amp; Vinegar\u003c\/a\u003e as a second variety.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFrom experience:\u003c\/strong\u003e Keep it in the refrigerator after opening – with 500 ml, it takes longer for the bottle to be empty, and the aroma remains stable when cool. Do not heat; only fold in.\u003c\/p\u003e\n\n\u003cp\u003eAnyone cooking with the large bottle has reserves for recipes that require quantity: a raspberry reduction for desserts – simmer 100 ml of vinegar down to one third, which creates a syrup for ice cream and panna cotta. A marinade for lamb or duck overnight. Or a chutney of onions, vinegar, and raisins that takes half a bottle and lasts for months in a jar.\u003c\/p\u003e\n\n\u003cp\u003eHowever, the large bottle is not suitable for households that only use the vinegar occasionally – after opening, it should be kept in the refrigerator and used within a few months. Anyone who uses it rarely is better served with 250 ml and keeps the aroma fresher.\u003c\/p\u003e\n\n\u003ch3\u003eRaspberries from Schmilau, a farm recipe, 300,000 bottles a year\u003c\/h3\u003e\n\n\u003cp\u003eThe raspberries come from Schmilau, a few kilometers from Talkau, from the fruit farmer with whom Matthias Hüttmann has been working for years. They are flash-frozen immediately after harvest so that the manufactory can work with the same quality all year round. The berries lie cold in the vinegar for several days, releasing color and aroma while remaining cold. Only after pressing is the liquid boiled down with sugar.\u003c\/p\u003e\n\n\u003cp\u003eThe recipe comes from the farmer Emma near Ratzeburg, who pickled raspberries that were left over from fresh sales in vinegar and boiled the liquid down with sugar. Hüttmann bought the recipe from her when she retired and started in 15-liter pots in 2008. Today, there is a 200-liter cooking system in Talkau, and the vinegar is by far the best-selling variety – on Fruchtwerker's own website, it is called \"the undisputed No. 1\".\u003c\/p\u003e\n\n\u003cp\u003eThe 500 ml bottle is the consequence of this: A product that is reordered so often deserves a size that requires reordering less frequently.\u003c\/p\u003e\n\n\u003ch3\u003eThe bottle for repeat offenders\u003c\/h3\u003e\n\n\u003cp\u003eThe large bottle is not for getting to know the product, but for continuing. It sits with customers who have been ordering the vinegar for years and eventually asked when a larger one would finally be available. Now it is.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it is rather unusual – the small bottle is intended for that. As a supply for your own kitchen or for a household where salad is on the table daily, it is the more economical choice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThe fruit vinegar that our customers reorder most frequently – now in the 500 ml bottle, which is less frequently empty.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"500 ml","offer_id":57548311593292,"sku":"046FRW0013","price":14.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-himbeer-essig-500ml.png?v=1788359461"},{"product_id":"kirsch-essig","title":"Cherry \u0026 Vinegar","description":"\u003ch2\u003eCherry \u0026amp; Vinegar from Fruchtwerker. Sour cherry vinegar – bright red, with a mild acidity.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCherry \u0026amp; Vinegar from Fruchtwerker\u003c\/strong\u003e is a sour cherry vinegar from Talkau in Schleswig-Holstein: 25 percent sour cherries from European harvests, cold-macerated in brandy and wine vinegar, sweetened with sugar, with only 3 percent acidity. No added cherry flavoring, no concentrate, no coloring. 250 ml, mild and fruity – a fruit vinegar that is something different from balsamic or cherry liqueur.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eCherry vinegar\u003c\/strong\u003e is the variety that most closely acts like a red wine in the kitchen: dark, fruity, with an acidity that suits meat. Sour cherries bring exactly the balance that sweet cherries lack – a distinct acidity that rounds out the vinegar beyond mere sweetness. It is our insider tip among the berry varieties, and those who order it usually come back for more.\u003c\/p\u003e\n\n\u003ch3\u003eSour cherry upfront, acidity on the finish, nothing added in between\u003c\/h3\u003e\n\n\u003cp\u003eThis cherry vinegar tastes like sour cherries as you know them from the tree: fruity, slightly tart, with a hint of almond in the background that comes from the cherry pits. The acidity is mild and blends into the fruit rather than masking it. The sweetness – 53 grams of sugar per 100 grams – rounds it off without making the vinegar taste like cherry syrup.\u003c\/p\u003e\n\n\u003cp\u003eThe color is a clear, deep red, slightly darker than the raspberry vinegar and lighter than the redcurrant one. It leaves a visible tint in dressings, but disappears in sauces, leaving only fruit and acidity. The consistency is slightly thick, as with all varieties from Talkau.\u003c\/p\u003e\n\n\u003cp\u003eThose familiar with cherry as a flavoring – in candies, yogurt, or liqueur – will find this vinegar restrained; real sour cherry is quieter. And for salads with very delicate leaves, it is too strong – strawberry or apple are better choices there.\u003c\/p\u003e\n\n\u003ch3\u003eBeef cheeks, radicchio, a splash in a cocktail\u003c\/h3\u003e\n\n\u003cp\u003eCherry vinegar is at its strongest in savory cooking. Add a splash to the sauce of braised beef cheeks, goulash, or a beef ragout once finished – the cherry gives the dark sauce a fruitiness that otherwise only a good red wine provides. In their recipes, Fruchtwerker demonstrates braised beef cheeks with this vinegar and risotto Milanese; it works just as well with venison loin. A teaspoon in a red wine sauce for duck breast is the quick version.\u003c\/p\u003e\n\n\u003cp\u003eIn salads, it pairs with hearty, bitter greens: radicchio with walnuts, lamb's lettuce with bacon and croutons, or beetroot with goat cheese. The dressing: one tablespoon of vinegar, three tablespoons of walnut or rapeseed oil, salt, pepper. If you prefer it sweeter, don't add honey – the sweetness is already in the vinegar.\u003c\/p\u003e\n\n\u003cp\u003eAs a drink: a splash in mineral water, or in cocktails with chocolate or dark rum, where the cherry acidity balances the drink. A dash in sparkling wine makes a cherry-red aperitif. The red siblings in the assortment are \u003ca href=\"\/en\/products\/himbeer-essig\"\u003eRaspberry \u0026amp; Vinegar\u003c\/a\u003e and \u003ca href=\"\/en\/products\/erdbeer-essig\"\u003eStrawberry \u0026amp; Vinegar\u003c\/a\u003e – together, the red trio from Fruchtwerker.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A teaspoon of vinegar in a chocolate dessert – mousse, brownie, dark ice cream – is the combination that guests ask about most often. Use sparingly, as the acidity is easier to overdo in dessert than in salad.\u003c\/p\u003e\n\n\u003cp\u003eFor barbecue season: a marinade made of three tablespoons of vinegar, two tablespoons of oil, one teaspoon of mustard, and pepper for pork neck or spareribs. Let it marinate overnight, then grill. The acidity makes the meat tender, the sugar caramelizes on the outside, and the cherry remains as fruit in the crust – this is the variety Fruchtwerker uses in its spareribs recipe.\u003c\/p\u003e\n\n\u003cp\u003eThis vinegar is not suitable for light fish dishes or anything intended to retain its color. And for those who want to drink it straight as a shrub, it should be diluted more than the berry varieties – the cherry acidity is more present in the glass than in a salad.\u003c\/p\u003e\n\n\u003ch3\u003eWhole sour cherries, cold-steeped in vinegar for days\u003c\/h3\u003e\n\n\u003cp\u003eThe cherries come fully ripe from European harvests – Fruchtwerker strictly avoids fruit from overseas because the origin there remains unverifiable. After the harvest, they are flash-frozen and then steeped cold in vinegar for several days until the color and aroma have passed into the liquid. The fruit remains cold throughout; only after pressing is the liquid boiled down with sugar and bottled.\u003c\/p\u003e\n\n\u003cp\u003eThe fruit content is 25 percent. Conventional manufacturers use concentrate or puree for a cheaper product, while Fruchtwerker uses the whole fruit – with cherries, the difference in taste is particularly clear, as lab-made cherry flavoring rarely tastes like real cherries.\u003c\/p\u003e\n\n\u003cp\u003eThe process originated from the raspberry recipe of the farmer Emma near Ratzeburg, which Matthias Hüttmann took over in 2008. From the first 15-liter pots in Schmielau, it has grown into a factory in Talkau with a 200-liter cooking system, producing around 300,000 bottles a year. The vinegar is a core part of the range – the sour cherry rewards the cold process like almost no other fruit.\u003c\/p\u003e\n\n\u003ch3\u003eThe vinegar for braised dishes and dessert afterwards\u003c\/h3\u003e\n\n\u003cp\u003eThis vinegar is the variety for people who like to braise and enjoy eating chocolate – and who want to serve both passions with one bottle. It is less well-known than raspberry, but more versatile in the kitchen than its reputation suggests.\u003c\/p\u003e\n\n\u003cp\u003eAs a gift, it suits hobby cooks who already have raspberry vinegar on the shelf and are looking for the next step. Together with redcurrant vinegar, it makes the perfect pair for winter cooking – two dark varieties for roasts, game, and duck.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA cherry vinegar made from sour cherries, cold-steeped in vinegar – for beef cheeks, radicchio, and chocolate mousse.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"250 ml","offer_id":57688417698124,"sku":"046FRW0007","price":8.49,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-kirsch-essig.png?v=1788359575"},{"product_id":"fruchtwerker-probierpaket-gelb-3er","title":"Fruchtwerker Tasting Pack Yellow – 3-piece set","description":"\u003ch2\u003eYellow tasting pack. Apple, orange and lemon – the bright varieties from Fruchtwerker.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Fruchtwerker yellow tasting pack\u003c\/strong\u003e contains three 250 ml bottles: Apple \u0026amp; Vinegar, Orange \u0026amp; Vinegar, and Lemon \u0026amp; Vinegar. All three are cold-macerated with whole fruits, with no flavorings or concentrates, and just 3 percent acidity.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eThe yellow trio is the side of Fruchtwerker that doesn't taste like berries: Boskoop apples from the Altes Land region, organic oranges with their peel, and organic lemons from Spain and Italy. Three varieties that belong in the kitchen right where you would otherwise keep lemon and wine vinegar – for fish, vegetables, poultry, and everything that needs to stay light in color.\u003c\/p\u003e\n\n\u003ch3\u003eThree bottles for light cooking\u003c\/h3\u003e\n\n\u003cp\u003e\u003ca href=\"\/en\/products\/apfel-essig\"\u003eApple\u003c\/a\u003e is the all-rounder for potato salad, coleslaw, marinades, and homemade ketchup. \u003ca href=\"\/en\/products\/orange-essig\"\u003eOrange\u003c\/a\u003e is the bittersweet variety for fennel, beetroot, and oven-roasted chicken. \u003ca href=\"\/en\/products\/zitrone-essig\"\u003eLemon\u003c\/a\u003e is the zesty choice for cucumber salad, shrimp, and fried fish. Combined with a good olive oil – Fruchtwerker offers two from Crete – this is your essential starter kit for summer.\u003c\/p\u003e\n\n\u003ch3\u003eFor those who don't want berries\u003c\/h3\u003e\n\n\u003cp\u003eThe yellow set is the perfect gift for anyone who finds raspberry vinegar too sweet or who loves Mediterranean cooking. It is lighter, tarter, and more versatile in warm dishes than the red set – and the three colors in the box look like summer in a bottle.\u003c\/p\u003e\n\n\u003cp\u003eThe berry side is available as the \u003ca href=\"\/en\/products\/fruchtwerker-probierpaket-rot-3er\"\u003ered tasting pack\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eApple, orange, lemon – the bright side of Talkau, for fish, vegetables, and potato salad.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"3x 250ml","offer_id":58659018244428,"sku":"046FRW0022","price":24.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-probierpaket-gelb-3er-freisteller.png?v=1790868168"},{"product_id":"apfel-essig-3er-set","title":"Apple \u0026 Vinegar – Set of 3","description":"\u003ch2\u003eApple \u0026amp; Vinegar 3-pack. The all-rounder, stocked up three times.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Apple \u0026amp; Vinegar 3-pack\u003c\/strong\u003e contains three 250 ml bottles of Fruchtwerker apple vinegar: 25 percent Boskoop apples from the Altes Land region, cold-macerated for four days, sweetened with sugar, only 3 percent acidity.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/apfel-essig\"\u003eapple vinegar\u003c\/a\u003e is the variety that runs out the fastest because it goes with everything: potato salad, coleslaw, marinades for spare ribs, homemade ketchup, pickled fruit. Those who use it as their standard vinegar need three bottles – this set is designed exactly for such households.\u003c\/p\u003e\n\n\u003ch3\u003eWhy apple is the pantry staple\u003c\/h3\u003e\n\n\u003cp\u003eOf all Fruchtwerker varieties, apple vinegar handles heat the best. It can be used in marinades, red cabbage, and gravy – where berry vinegars lose their aroma, the Boskoop holds its own. That is why it is not consumed by the spoonful, but by the tablespoon, and that is why stocking up is worth it. Unopened, it keeps for several months in the cupboard; once opened, it keeps in the refrigerator.\u003c\/p\u003e\n\n\u003ch3\u003eFor the kitchen that cooks daily\u003c\/h3\u003e\n\n\u003cp\u003eThe set is perfect for households with a garden and a canning pot, for families who make potato salad weekly, and for everyone who has discovered apple vinegar as a replacement for supermarket vinegar. As a gift, it is more practical than festive – for that, there are the \u003ca href=\"\/en\/products\/fruchtwerker-probierpaket-gelb-3er\"\u003etaster packs\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThree times Boskoop from the Altes Land – for everything in your kitchen that needs vinegar.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"3x 250ml","offer_id":58659018309964,"sku":"046FRW0023","price":24.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/apfel-essig-3er-set-freisteller.png?v=1790868176"},{"product_id":"kirsch-essig-3er-set","title":"Cherry \u0026 Vinegar – 3-piece set","description":"\u003ch2\u003eCherry \u0026amp; Vinegar in a 3-pack set. Sour cherry stock for winter cooking.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Cherry \u0026amp; Vinegar 3-pack set\u003c\/strong\u003e contains three 250 ml bottles of Fruchtwerker cherry vinegar: 25 percent European-harvested sour cherries, cold macerated, sweetened with sugar, with only 3 percent acidity.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/kirsch-essig\"\u003echerry vinegar\u003c\/a\u003e is the variety that works like a red wine in braised dishes – a splash in the sauce for beef cheeks, goulash, or venison adds both fruit and acidity to the sauce. If you braise regularly in winter, you will use more than a spoonful a week. This set is your stock for that purpose.\u003c\/p\u003e\n\n\u003ch3\u003eBraising, marinating, chocolate\u003c\/h3\u003e\n\n\u003cp\u003eIn sauces for beef, game, and duck. In marinades for spare ribs and pork neck overnight. In dressings for radicchio and lamb's lettuce with bacon. And a teaspoon over mousse au chocolat or dark ice cream – the combination that guests ask about most often. Three bottles cover the season from October to March.\u003c\/p\u003e\n\n\u003ch3\u003eFor hearty cooking\u003c\/h3\u003e\n\n\u003cp\u003eThis set is perfect for anyone who enjoys braising and is already familiar with the cherry vinegar. For beginners, we recommend the single bottle or the \u003ca href=\"\/en\/products\/fruchtwerker-probierpaket-rot-5er\"\u003ered tasting set of 5\u003c\/a\u003e, in which the cherry is featured alongside four other berries.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThree times sour cherry from Talkau – for beef cheeks, radicchio, and dessert afterwards.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"3x 250ml","offer_id":58659018375500,"sku":"046FRW0024","price":24.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/kirsch-essig-3er-set-freisteller.png?v=1790868183"},{"product_id":"himbeer-essig-3er-set","title":"Raspberry \u0026 Vinegar – 3-piece set","description":"\u003ch2\u003eRaspberry \u0026amp; Vinegar 3-piece set. The bestseller in stock.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Raspberry \u0026amp; Vinegar 3-piece set\u003c\/strong\u003e contains three 250 ml bottles of Fruchtwerker raspberry vinegar: 25 percent whole raspberries from Schmilau, cold-macerated, sweetened with sugar, only 3 percent acidity.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/himbeer-essig\"\u003eraspberry vinegar\u003c\/a\u003e is our best-selling fruit vinegar and the variety that is reordered most often. This set is for everyone who wants to skip the reordering process – or for those who want to distribute the three bottles among three households: one for yourself, two to give away.\u003c\/p\u003e\n\n\u003ch3\u003eThree times raspberry, three uses\u003c\/h3\u003e\n\n\u003cp\u003eOne bottle for the salad: lamb's lettuce, arugula, goat cheese – one tablespoon is enough. One for hot dishes: pan-seared salmon, duck, lamb – a dash in the finished sauce. One for the glass: two centiliters in mineral water with ice, or a splash in sparkling wine. Anyone who drinks the bottle as a shrub needs a supply anyway. For even greater needs, the raspberry vinegar is also available in the \u003ca href=\"\/en\/products\/himbeer-essig-500ml\"\u003e500 ml bottle\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch3\u003eGift or supply\u003c\/h3\u003e\n\n\u003cp\u003eThree bottles can be shared: the raspberry vinegar is a small gift that is well-received by almost everyone because it is mild and tastes of fruit. If you keep all three, your salad needs are covered for half a year.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThree times raspberries from Schmilau – for salad, salmon, and a glass of flavored water.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"3x 250ml","offer_id":58659018408268,"sku":"046FRW0025","price":24.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/himbeer-essig-3er-set-freisteller.png?v=1790868197"},{"product_id":"fruchtwerker-probierpaket-rot-3er","title":"Fruchtwerker Tasting Pack Red – 3-piece set","description":"\u003ch2\u003eRed Tasting Pack. Raspberry, currant, and strawberry – the three red classics.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Fruchtwerker Red Tasting Pack\u003c\/strong\u003e contains three 250 ml bottles: Raspberry \u0026amp; Vinegar, Currant \u0026amp; Vinegar, and Strawberry \u0026amp; Vinegar. All three are cold-macerated with whole fruits, without flavorings or concentrates, and contain only 3 percent acidity.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eFor those who cannot decide: This red trio covers the three directions that Fruchtwerker can take with berries. The \u003ca href=\"\/en\/products\/himbeer-essig\"\u003eraspberry vinegar\u003c\/a\u003e is the bestseller – mild, fruity, and the salad classic. The \u003ca href=\"\/en\/products\/johannisbeer-essig\"\u003ecurrant vinegar\u003c\/a\u003e is the tart, dark variety for duck, game, and bitter salads. The \u003ca href=\"\/en\/products\/erdbeer-essig\"\u003estrawberry vinegar\u003c\/a\u003e is the softest berry, which even pairs well with dessert.\u003c\/p\u003e\n\n\u003ch3\u003eThree bottles, three purposes\u003c\/h3\u003e\n\n\u003cp\u003eRaspberry for lamb's lettuce, arugula, and goat cheese, for pan-seared salmon, and a teaspoon over vanilla ice cream. Currant for sauces for duck breast, venison loin, and goulash, for chicory and radicchio. Strawberry for asparagus, spinach salad, panna cotta, and for children who usually do not like vinegar. All three as a shrub: two centiliters in a glass of sparkling water.\u003c\/p\u003e\n\n\u003ch3\u003eAs a gift or to get to know us\u003c\/h3\u003e\n\n\u003cp\u003eThis set is the bottle we wrap as a gift most often – three colors, one process, one manufactory from Talkau in Schleswig-Holstein. Anyone who does not yet know Fruchtwerker will get to know the full range from mild to tart with these three. If you already have the raspberry vinegar, currant and strawberry provide the two varieties that are furthest removed from it.\u003c\/p\u003e\n\n\u003cp\u003eThe yellow version with apple, orange, and lemon is available as a \u003ca href=\"\/en\/products\/fruchtwerker-probierpaket-gelb-3er\"\u003eYellow Tasting Pack\u003c\/a\u003e; those who want all the red varieties should choose the \u003ca href=\"\/en\/products\/fruchtwerker-probierpaket-rot-5er\"\u003e5-pack set\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThree berries from Talkau, cold-steeped in vinegar – for salad, sauce, and dessert.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"3x 250ml","offer_id":58659019194700,"sku":"046FRW0020","price":24.2,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-probierpaket-rot-3er-freisteller.png?v=1790868200"},{"product_id":"fruchtwerker-probierpaket-rot-5er","title":"Fruchtwerker Tasting Pack Red – 5-piece set","description":"\u003ch2\u003eRed tasting pack, set of 5. All the red berries from Fruchtwerker in one box.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe Fruchtwerker red tasting pack of 5\u003c\/strong\u003e contains five 250 ml bottles: Raspberry, Redcurrant, Blackberry, Cherry, and Strawberry \u0026amp; Vinegar. All cold-macerated with whole fruit, without flavorings or concentrates, and only 3 percent acidity.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003eThe large red set is for households that don't just want to try fruit vinegar, but actually use it. Five varieties cover the entire berry side of our range, from mild strawberry to tart redcurrant, each with its own role to play in the kitchen.\u003c\/p\u003e\n\n\u003ch3\u003eFive varieties, from soft to tart\u003c\/h3\u003e\n\n\u003cp\u003e\u003ca href=\"\/en\/products\/erdbeer-essig\"\u003eStrawberry\u003c\/a\u003e is the softest – for asparagus, spinach salad, and desserts. \u003ca href=\"\/en\/products\/himbeer-essig\"\u003eRaspberry\u003c\/a\u003e is the classic for salads, salmon, and vanilla ice cream. \u003ca href=\"\/en\/products\/kirsch-essig\"\u003eCherry\u003c\/a\u003e is the variety for braised dishes and chocolate. \u003ca href=\"\/en\/products\/brombeer-essig\"\u003eBlackberry\u003c\/a\u003e is the dark, soft one for arugula, pesto, and game. \u003ca href=\"\/en\/products\/johannisbeer-essig\"\u003eRedcurrant\u003c\/a\u003e is the tart one for duck, venison loin, and chicory. All five work well as a shrub in mineral water or as a splash in sparkling wine.\u003c\/p\u003e\n\n\u003ch3\u003eFor stocking up, gifting, or tasting\u003c\/h3\u003e\n\n\u003cp\u003eAs a supply, the set will last a household that makes daily salads throughout the winter. As a gift, it is the perfect large package for people who love to cook. And as a tasting – five glasses, five spoons, one evening – it is the best way to understand the difference between berries that have been cold-soaked in vinegar and vinegar with added flavorings.\u003c\/p\u003e\n\n\u003cp\u003eIf you only want three, choose the \u003ca href=\"\/en\/products\/fruchtwerker-probierpaket-rot-3er\"\u003ered set of 3\u003c\/a\u003e; for the light-colored varieties, there is the \u003ca href=\"\/en\/products\/fruchtwerker-probierpaket-gelb-3er\"\u003eyellow tasting pack\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFive berries from Talkau, one method – the entire red side of Fruchtwerker.\u003c\/em\u003e\u003c\/p\u003e","brand":"Fruchtwerker","offers":[{"title":"5× 250 ml","offer_id":58659019260236,"sku":"046FRW0021","price":40.33,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fruchtwerker-probierpaket-rot-5er-freisteller.png?v=1790868228"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/keyvisual-fruchtwerker.jpg?v=1790664354","url":"https:\/\/leniundhans.de\/en\/collections\/fruchtwerker.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}