ezzich Organic Apple Cider Vinegar 500 ml. Organic fruit vinegar made from regional apple wine – at least 5% acidity, naturally fermented, from Middle Franconia.

ezzich Organic Apple Cider Vinegar 500 ml is a fermented vinegar made from organic apple wine and organic apple juice, fermented by the ezzich vinegar manufactory in Großhaslach in the district of Ansbach, Middle Franconia. The apple wine comes from regional organic farming, and the acidity level is at least 5%. No added sugar, no concentrate, no added flavoring – a mild apple vinegar in a 500 ml bottle for raw vegetable dishes, red cabbage, and marinades.

Organic apple cider vinegar from ezzich is classified as a fruit vinegar at the manufactory, which says a lot about its production. With an "Ansatzessig" (infused vinegar), finished vinegar is subsequently infused with fruits or spices. With a fruit vinegar from ezzich, however, the fruit is present from the very beginning. Apple wine and apple juice go into the fermentation process together, and the vinegar bacteria convert the alcohol into acetic acid. Color and taste come solely from the apple. The manufacturer calls it, in short, organic apple vinegar and describes it as an all-rounder that is sweet-to-savory, fruity, mildly acidic, and refreshing. The apple wine grows in the region, and the vinegar is produced in Großhaslach. The result is a vinegar that fits almost everywhere in the kitchen.

Fruity, mild, and refreshing, with the apple in the background

The apple cider vinegar smells of ripe apples and fresh acidity. On the palate, the fruit comes first, followed by a soft, rounded acidity that is noticeable at at least 5%, but remains mild. The apple remains in the background, giving the vinegar body without making it sweet, as no sugar is added. The finish is fresh and clean.

Compared to the organic white wine vinegar from the same producer, it is softer and fruitier; compared to the red wine vinegar, it is significantly lighter and brighter. Of the three vinegars made from white wine, red wine, and apple wine, it is the softest and therefore the one with which beginners should start. Anyone expecting a thick, sweet apple balsam will find it clear and dry. This is intentional: it is a vinegar for cooking, dressing, and marinating, and its acidity is meant to work.

Raw vegetables, apple red cabbage, and apple vinegar-mustard dressing

The manufacturer recommends the apple cider vinegar for marinating, for apple red cabbage, for an apple vinegar-mustard dressing, and especially for all raw vegetable salads. It really shows what it can do with raw vegetables. For a carrot salad, finely grate carrots, stir in vinegar, oil, salt, a little honey, and freshly chopped parsley, and let everything marinate for ten minutes. A coleslaw works well with finely shredded white cabbage that you knead with salt and then dress with vinegar, oil, and caraway seeds. Celery salad with apple and walnut, cucumber salad with dill, and beetroot salad with horseradish also thrive on this vinegar.

For apple red cabbage, add the vinegar to the cabbage right at the beginning. Cut the red cabbage into fine strips, knead with vinegar, salt, and a little sugar, then braise slowly with onion, apple pieces, bay leaf, and clove. The acidity keeps the color bright and brings out the apple flavor in the cabbage. For soups, use it for seasoning: a tablespoon in pumpkin soup, potato soup, or lentil soup, always added at the end. The acidity clarifies the taste and lightens the heaviness of hearty soups.

For marinating, mix the vinegar with oil, mustard, garlic, and herbs. Let pork neck for the grill, chicken legs for the oven, or ribs soak in it overnight. Half an hour is enough for fish. A trout can also be cooked in a broth of water, vinegar, onion, bay leaf, and peppercorns—this is how you make "trout blue." And as a drink, the manufacturer itself recommends a splash of apple cider vinegar in mineral water. With ice and an apple slice, it’s a refreshing treat on hot days.

Our tip: The manufacturer recommends an apple vinegar-mustard dressing. Mix it from one tablespoon of vinegar, one teaspoon each of medium-hot mustard and honey, three tablespoons of rapeseed oil, salt, and pepper. It goes well with lamb's lettuce, potato salad, and roast chicken.

Apple wine from the region, fermented in Großhaslach

The apple wine comes from regional organic farming. The vinegar is produced in Großhaslach near Petersaurach in the district of Ansbach. Daniela and Roberto Rotella have been running the ezzich vinegar manufactory there since October 2021. Roberto is a trained restaurant specialist and makes the vinegar. The idea came to him in 2016 at a vinegar seminar in Austria after he had spent a long time looking for good vinegar. Daniela handles sales and final quality control. The two started with eight varieties; today there are over 20, all organic. The name is the Middle High German spelling of "Essig" (vinegar), and the slogan is "Franconian. Sour. Good."

Fermentation is carried out using the "Fessel" (trickle) method. The vinegar bacteria sit on a carrier material in reactors with plenty of oxygen. Spray phases and rest phases alternate, and the "mother of vinegar" forms naturally. With this variety, the apple juice is already included in the fermentation process, which is why the vinegar carries the fruit within it rather than just on top. After fermentation, the vinegar is not heated and remains active. Therefore, a mother of vinegar can re-form in the bottle, which the manufacturer considers a mark of quality. You can simply pour the vinegar off or strain it through a tea strainer. Bottling and labeling are done by hand in small batches, and because apples are a natural product, the color may vary slightly from batch to batch. Store the bottle in a cool, dark place, and the vinegar will last practically indefinitely.

The kitchen bottle for every day

This vinegar is for anyone who cooks daily. It fits equally well in salads, soups, cabbage, and marinades. The 500 ml bottle is the everyday kitchen bottle, large enough for family cooking and for autumn, when red cabbage and pumpkin soup are on the table. For those new to ezzich vinegars, it is the perfect first bottle because it is mild and fits almost anywhere. If you want to try it out first or give the variety as a gift, take the small Organic Apple Cider Vinegar 250 ml bottle. If you are looking for more fruit in your vinegar, try the Organic Raspberry Vinegar from the same house. You can find all varieties from Großhaslach on the ezzich vinegar manufactory page, and further vinegars from other manufacturers in the Vinegar category.

It is not suitable for drizzling over desserts, ice cream, or cheese if you are expecting a sweet, syrupy note. For that, the manufactory's red wine balsam is the better choice.

A mild organic apple cider vinegar from Middle Franconia – for carrot salad, apple red cabbage, and the mustard dressing that goes with everything.