ALLES UM DEN ESSIG

	Basil vinegar (Andreas Fischerauer)
Fresh basil is available all year round. Try this recipe for basil vinegar: 1 litre white wine or apple cider vinegar 40 grams fresh basilic leaves a little bit of salt 10 pcs. of green pepper corn Put everything in a bottle and store it at a dark and cool place for around 4 weeks. The temperature should not be higher than 18 °C (64 °F). The peppercorns and the little bit of salt give a special flavour.
	Garden herb vinegar (Andreas Fischerauer)
There are a lot of recipes for a vinegar with garden herbs. This recipe is very simply: 2 litres apple cider vinegar 10 grams chives 10 grams parsley 10 grams marjoram 10 grams thyme 10 grams oregano a little bit salt The herbs will be cut and diffused in the vinegar for around 4 weeks at a dark and not too warm place. The vinegar should be filtered and bottled. For decoration you can put some herb stems in the bottle.
	Ginger vinegar (Andreas Fischerauer)
This vinegar is the best for marinating steaks and pork meat. Also fine sauces can be made with it. 2 litre white wine vinegar or apple cider vinegar ½ fresh ginger 10 grams dried rose mary or 30 grams fresh rose mary a little bit salt All ingredients will be added into the vinegar and stored at a dark and cool place for a diffusion for around 4 weeks. All of this recipes are taken from the book "Vinegar self made" which you can order as PDF file at the online shop. more...

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Coconut vinegar 0.75 L (23.66 fl oz)
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