Fermented raspberry

Essigbrätlein

The strongly concentrated taste of raspberries adds fruitiness and a soft acidity to red vegetables such as beetroot or red cabbage, whether served as a cabbage shoot with caramel and raspberry powder or in the traditional German fashion, i.e. cooked with apples.

15g packet

11,50 

(€766.67 per 1kg)

Ideas

Also perfect to lightly dust chocolate, cakes or other baked goods to add a boost of freshness. A dash in your whipped cream at your next coffee party will impress your friends for sure!

Essigbrätlein
Back in the late 1990s, the "Essigbrätlein", where our own Billy Wagner used to work, gave important and pioneering  impulses to German gastronomy. Andree Köthe and his chef Yves Ollech said goodbye to classic ingredients of top gastronomy, such as foie gras, and have since been using vegetables from root to flower with a great deal of creativity and enthusiasm. And this always with the aim of eliciting the maximum of flavours from every part of a vegetable. Over the years, various  seasonings (oils, powders, essences) have been created that contribute to  the perfect taste. For the first time, the Essigbrätlein is now selling several of their special essences in a limited edition via the Nobelhart & Schmutzig online shop, to help you bring that Essigbrätlein touch to your homecooking.