This Vienna based company was founded by Ignaz Gegenbauer in 1929. About twenty years ago, Erwin Gegenbauer Jr. discovered his fascination with sour vinegars due to his love of fine wines and high quality products. The vinegar is made from ripe Austrian cucumbers. First, the cucumbers are hand picked, peeled and seeded. Then the juice is then brought to fermentation. It is then injected with a pure cultured vinegar bacteria. The temperature and oxygen supply are monitored around the clock until the first stage of maturation is reached. The young vinegar is then stored in carboys (large glass containers used to store vinegars) to age.
This cucumber vinegar is excellent with sushi rice, as a substitute for rice vinegar in Asian dishes, and to dress cucumber and tomato salad or garnish a gazpacho.
