Rauers Ernte Whisky Malt Vinegar with Leek Sprouts

The germinated or spiked barley is fermented to vinegar similar to the production of beer or whiskey. Afterwards, the leek sprouts are added to the vinegar. When the preparation time is over, the vinegar is filtered and bottled.

Vinegar is also known as a biological solvent, the vitamins, minerals and phytochemicals are removed from the sprouts and stored in the vinegar.