Apple Kombucha Sour Vinegar

Unpasteurized — from heirloom apple varieties grown organically on the farm

Lively acidity and fruity aroma: an acidulant that doesn't resemble any industrial vinegar

Bucolica's Sour Kombucha Vinegar

A fermented acidifier made from heirloom apple varieties, grown organically on the farm and fermented with the kombucha scoby. The resulting product has the sharp acidity expected from a vinegar, but with a very different profile: fruitier, more complex, with distinct apple notes and a slightly sweet edge that softens the harshness. It's unpasteurized, so it remains a living product, naturally cloudy and with its microorganisms still active. It's used where vinegar would be used, but with the difference that here the acidity also brings aroma.

The roots of this product are in a colony called mother

Lo scoby it is that clear, gelatinous mass that floats in kombucha containers, and the acronym stands for Symbiotic Culture Of Bacteria and Yeast: a symbiotic colony of bacteria and yeasts working together. The yeasts convert sugars into alcohol, the acetic acid bacteria convert alcohol into acetic acid: it's a double fermentation, the same sequence that for millennia has produced vinegar from wine or cider. In traditional vinaigriers, that colony is called the "mother of vinegar," and for centuries families have passed it down from generation to generation like sourdough starter. Here, the mother is that of kombucha, applied to fermented apple juice: a cross between two fermentation traditions that produces something new while using an ancient mechanism. Pasteurizing the result would make it clear and stable; leaving it alive means accepting its cloudiness and stringiness in exchange for an evolving flavor.

Choosing Kombucha Vinegar means taking care of yourself

It's virtually calorie-free—2 kcal per 100 g—with no fat and just 0,5 g of carbohydrates, making it one of the lightest ways to add flavor to a dish. Its acidity, like that of all acidulants, has a practical effect in the kitchen: it increases the perception of flavor and allows for less salt in seasonings. It contains five ingredients, all recognizable, and contains no preservatives or flavor enhancers. Being unpasteurized, it preserves the live component of fermentation.

How to Best Use: Sour Apple Kombucha Vinegar

• IN SALADS, INSTEAD OF VINEGAR: its fruity note is perfect on leaves with a strong character — try it on Organic Mizuna or on Organic Mustard Cabbage, emulsified with a good extra virgin olive oil.
• IN MARINADES AND FOR DEGLAZING: it softens white meats in marinades and, poured into the pan at the end of cooking on vegetables or meat, it deglazes and adds the aroma of apple; also excellent for seasoning raw Organic Renoir Apple sliced ​​in a winter salad.
• IN HOME DRINKS AND FERMENTED PRODUCTS: a teaspoon in a glass of cold water with ice is a tart and thirst-quenching drink in the style of switchel; it also goes well with a platter of fermented foods with Fermented Green Olives in Brine from the same manufacturer.

The Producer: Bucolica

Bucolica grows organically and transforms its crops into live fermented products, choosing not to pasteurize to preserve the microorganisms developed during fermentation. The apples from this farm come from heirloom varieties grown directly on the farm: a supply chain that begins in the orchard and ends in the bottle.

Ingredients

Apples, kombucha scoby, salt, sugar, water.

Unpasteurized product. Organic heirloom apple varieties grown on the farm.

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 2 kcal
• Fat: 0 g
• Carbohydrates: 0,5 g
• Protein: 0 g
• Salt: 0,3 g

Food container

Store in a cool, dry place, away from light, and refrigerate after opening. Since this is a live, unpasteurized product, it is normal for it to appear cloudy, form strings or a sediment at the bottom, and for a thin film to develop on the surface: this is the mother, a sign that fermentation is continuing, and not a defect. Shake before use and always scoop with clean utensils. The acidity itself is its natural preservative, so it has a long shelf life.

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