Why is GOLDLANDE vinegar better than the standard shop-bought variety?

Live "Vinegar funghi/starter" – mother

Most shop-bought vinegars are filtered and pasteurised (heated) to ensure they are clear and will keep ‘forever’ on the shelf. This process kills off all the beneficial bacteria.

GOLDLANDE vinegars: They are alive. The sediment and cloudiness indicate the presence of the ‘mother of vinegar’ – a natural complex of proteins, enzymes and probiotics, which is the main health benefit.

Natural fermentation versus chemical acceleration

Industrial vinegar is often produced within a few days or even a matter of hours, using aggressive methods and heating.

GOLDLANDE vinegars: They are made slowly. Natural fermentation takes months. During this time, the flavour becomes rich, mellow and aromatic. No sulphites or artificial colourings are added – just apples, time and care.

Origin and quality of raw materials

Large-scale production uses apple concentrates of unknown origin or lower-grade fruit from all over the world.

GOLDLANDE vinegars: Every bottle comes from our garden. We know exactly which apples were grown there, and people can taste the flavour of the Latvian countryside, rather than an industrial sourness.