Eden Red Wine Vinegar is made with patience. After the primary fermentation changing grapes into wine, a secondary fermentation uses oxygen to activate the acetobacter present in wine that changes the alcohol into acetic acid. This natural process takes about 100 hours until the acidity is at five percent. We never speed up fermentation with additives and never add sulfating agents. When fermentation is completed the vinegar is bottled in amber glass to protect its flavor and nutritional integrity. Perfect for salad dressings, marinades and for pickling.
Eden Red Wine Vinegar contains ‘mother’ of vinegar, appearing as cloudiness in the final product. Its presence indicates raw unpasteurized vinegar, a traditional healthy food. Mother is actually cellulose produced by the harmless vinegar bacteria. Most manufacturers pasteurize vinegar to prevent these bacteria from forming mother while sitting on the grocery store shelf. This needless cosmetic practice kills the bacteria and denatures vinegar’s health qualities.
‘Vinaigre’ in French means sour wine, reflecting the ancient discovery that a cask of wine gone past its time had turned to a wonderful new product. Vinegar has provided good health and zest to people for over 7,000 years.
Most commercial vinegars are highly denatured through the use of extreme heat and chemical solvents. Most wine vinegar contains sulfating agents. They are formulated rather than fermented and are not fit for human consumption although they make a fine window cleaner. For the flavor and benefit of true vinegar choose Eden.
Eden Red Wine Vinegar is excellent for making dressings, sauces, and in salsas. Try in Quinoa Salsa Salad in the recipe section of this site.