ezzich Organic Apple Cider Vinegar 250 ml. Mild organic apple vinegar made from Franconian apple wine – min. 5% acidity, in a small introductory bottle.

ezzich Organic Apple Cider Vinegar 250 ml is a naturally fermented fruit vinegar made from organic apple wine and organic apple juice, produced by the ezzich vinegar manufactory in Großhaslach, Ansbach district, Middle Franconia. The apple wine comes from regional organic farming, and the acidity is at least 5%. No sugar, no concentrate, no added flavoring – 250 ml of mild apple vinegar for lamb's lettuce, coleslaw, and pumpkin soup, for trying out or as a gift.

Organic Apple Cider Vinegar from ezzich is simply called Organic Apple Vinegar by the manufacturer, and both refer to the same thing. Apple vinegar is made from apple wine: first, the sugar in the apple ferments into alcohol, then acetic acid bacteria turn the alcohol into acetic acid. The name "apple cider vinegar" just specifies exactly what the vinegar is made from. At ezzich, the apple wine comes from regional organic farms, and apple juice is added during fermentation so that the color and flavor come entirely from the fruit. The small bottle is the one many start with – and then reorder in the larger size later.

Apple, soft acidity, and a fresh finish

The apple cider vinegar smells of apple, clear and fresh. On the palate, the acidity is soft and rounded; the manufacturer describes it as fruity, mildly acidic, and refreshing. The apple remains perceptible until the end; the finish is short and clean. Because it lacks sugar, it tastes dry and fresh rather than sweet.

Compared to the Organic White Wine Vinegar from the same house, it is rounder and fruitier, and much lighter than their red wine vinegar. Anyone expecting a sweet apple balsam for drizzling will find it too acidic. For salad, soup, and marinade, however, this exact freshness is perfect.

Lamb's lettuce with bacon, coleslaw, and pumpkin soup

The manufacturer recommends this apple cider vinegar for all raw vegetable salads, for marinating, for red cabbage, soups, fish, and meat. A lamb's lettuce with warm bacon dressing is prepared as follows: render bacon cubes, sauté diced onions briefly, then deglaze with two tablespoons of vinegar. Add a little oil and pepper, and pour warm over the lettuce. For a coleslaw, finely shred white cabbage, knead it with salt, and dress with vinegar, oil, caraway seeds, and a pinch of sugar.

In autumn, it is the go-to vinegar for pumpkin soup. A tablespoon added at the end lifts the sweetness of the pumpkin and makes the soup feel lighter. For oven-baked chicken legs, mix the vinegar with honey, mustard, oil, and paprika and let the meat marinate for a few hours. For refreshment, the manufacturer recommends a splash of apple cider vinegar in mineral water.

Our tip: For a quick coleslaw, whisk together vinegar, yogurt, a spoonful of mayonnaise, mustard, salt, and pepper. Fold in finely shredded cabbage and carrots, chill for an hour, and it's ready.

A fruit vinegar from Großhaslach, with the apple in the fermentation

The ezzich vinegar manufactory is located in Großhaslach, a district of Petersaurach in the Ansbach region. Roberto Rotella, a trained restaurant specialist, came up with the idea during a vinegar seminar in Austria in 2016 and launched the manufactory in October 2021 with his wife, Daniela. The range has grown from eight varieties to over 20. Roberto makes the vinegar, while Daniela handles sales and quality control. "Fränkisch. Sauer. Gut." ("Franconian. Sour. Good.") is their slogan, and the name "ezzich" is derived from the Middle High German spelling of "Essig" (vinegar).

This vinegar is categorized by the manufactory as a fruit vinegar: the fruit is part of the fermentation from the very beginning, rather than being added afterwards. Fermentation takes place using the acetator method. Acetic acid bacteria sit on a carrier material in reactors with plenty of oxygen, with spray and rest phases alternating, allowing the "mother of vinegar" to form naturally. The vinegar is not heated afterwards and remains active. Therefore, a mother of vinegar in the bottle is a sign of quality; you can simply pour off the vinegar or strain it through a tea strainer. It is bottled by hand in small batches, which is why the color may vary slightly. The bottle should be stored in a cool, dark place.

For trying out and for giving as a gift

The 250 ml bottle is the perfect size if you want to get to know ezzich's vinegars, and it makes for a welcome gift. Those who use it daily should switch to the kitchen-sized Organic Apple Cider Vinegar 500 ml. If you want to see the entire range offered by the manufactory, opt for the Tasting Set Fruit & Basic with six varieties. You can find all varieties on the ezzich vinegar manufactory page.

It is not suitable for desserts and cheese when a sweet, syrupy note is required.

A mild organic apple cider vinegar from Middle Franconia in a small bottle – for lamb's lettuce with bacon, pumpkin soup, and quick coleslaw.