Kombu vinegar

Kombu Vinegar from Bornholm Vinegar

Kombu Vinegar from Bornholm Vinegar is pear cider vinegar infused with roasted kombu seaweed, which provides a deep umami flavor and an elegant salty expression. It is excellent for Asian cooking.

Kombu is dried seaweed, rich in umami, and especially used in Asian cuisine. It is ideal for salads and stews and as a substitute for regular vinegar. It is the most umami-heavy and complex of the six varieties — and the most intriguing.

Use it for: Asian-inspired dishes, dressings for vegetables and tofu, in marinades for beef and duck breast. Try it in a simple dressing with sesame oil and ginger — or in a shrub with sparkling water for those who love deep, salty flavors.

Noodles:

Use the kombu vinegar in dressings for noodle salads or as a flavor enhancer in ramen.

Salad:

Add as a dressing to salads with, for example, pointed cabbage and toasted sesame.

Mayonnaise:

Make an Asian mayo with soy sauce, sesame oil, and kombu vinegar:

(1 whole egg, 220-250 ml neutral oil, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 2 tablespoons kombu vinegar. Season with white pepper and possibly a little salt. Blend everything with an immersion blender).

Drink:

Try the kombu vinegar in an Asian-inspired cocktail with gin and ginger beer.

250 ml. Kombu Vinegar

Ingredients: Pears, Kombu Seaweed