FAQ

Vinegar is traditionally obtained through the natural oxidation of alcoholic liquids. This process cannot be carried out without obtaining a small amount of residual alcohol. Brandy, herb, and apple vinegars usually contain less than 0.3% alcohol by volume, while simple wine and balsamic vinegars contain up to approximately 0.5% alcohol by volume. It should be noted that vinegar is typically used in highly diluted form. This means that the amount of alcohol remaining in prepared dishes is very low.

This is due to the special production process used for this specialty and is not a quality defect. Salt and dill cucumbers are produced using lactic acid bacteria in a special process called lactic acid fermentation. Depending on the duration and temperature of fermentation, the color of the lactic acid infusion may vary. A cloudy infusion is just as typical of the product as occasional spots on the cucumbers or a milky sediment at the bottom of the jar. Once the required amount of lactic acid has formed, the cucumbers are bottled and then pasteurized to preserve them. Lactic acid bacteria have been used in food production for a very long time. They are found in sour milk products such as quark, yogurt, and sour cream, but also in certain vegetables such as white cabbage (sauerkraut) and green beans.

These small accumulations of liquid on the product are called syneresis. This is not a quality defect, but a completely normal process that can occur with some products. Mustard and horseradish are originally solid substances that are suspended in water during processing, i.e., distributed as finely as possible. If small bubbles or unevenness appear on the surface of the finished product, some liquid may separate from the solid components and settle on the product. Larger temperature fluctuations can also cause liquid to escape. In a jar, the liquid can simply be stirred in with a spoon. For a mustard squeeze bottle, we recommend shaking the tube vigorously before use. The classic aluminum tube can simply be kneaded a little before use.

As a food manufacturer, we are obliged to indicate certain allergens (in accordance with the Food Information Regulation, Annex II) on the label. This can be done by naming the allergen or placing it in brackets after the ingredient. For products manufactured from December 2014 onward, these allergens are also highlighted in italics. We have compiled information about our ingredients under “Ingredients, easily explained.”

On our product pages, you’ll find a 'GOOD TO KNOW' section that tells you whether a product is vegetarian or vegan. For organizational reasons, we’re unfortunately unable to provide a complete list of all Kühne products that are vegan or vegetarian.

The sharpness comes from mustard oil, a natural ingredient found in both horseradish and mustard. Mustard oil is a relatively volatile compound that breaks down over time. This causes mustard and horseradish to become slightly milder over time. The breakdown of mustard oil is a natural process that we cannot influence.

We use eggs from free-range chickens for our products.

The eggs we use are already pasteurized when they arrive in our dressing production. Once the dressings are finished, they are pasteurized to ensure the best possible shelf life. The eggs are heat-treated twice, so to speak.

The bold cucumber infusion is not only suitable for cucumbers, but also for preserving bell peppers, beans, onions, mixed pickles, pumpkin, and cauliflower. There are no limits to your imagination.

Preparation
Wash and clean the vegetables thoroughly, cut into small pieces if necessary, and layer them in preserving jars. Depending on your preference and taste, you can also add spices (e.g., mustard seeds, peppercorns, garlic, onion pieces, herbs, etc.) directly to the preserving jars.

Preserving
Mix one bottle of Kühne cucumber infusion, triple concentrated (5% acidity), with two bottles of water and pour over the vegetables until they are completely covered. Place the closed jars in a preserving pot and boil for about 30 minutes at 80 °C, then allow cooling slowly.

Preserving in the oven
If you don't have a preserving pot, you can also preserve in the oven. Preheat the oven to 90 °C. Place the closed jars in the oven's dripping pan, fill the dripping pan with hot water (85-90 °C), and place in the oven. Bake for approx. 30 minutes at 85-90 °C and then allow cooling slowly. We recommend leaving the preserved products to stand for at least one to two weeks before opening.

Pickling
Mix one bottle of Kühne cucumber infusion, triple concentrated (5% acidity), with two bottles of water and heat. Add preserving aid (available in stores) according to the instructions and pour over the well-washed vegetables layered in glass or earthenware jars until they are completely covered. Here, too, we recommend letting the pickled cucumbers stand for a few days and storing them in a cool, dark place.

Scope
The following statement applies to all works of Carl Kühne KG (GmbH & Co.) and includes all products manufactured and distributed by Carl Kühne KG.

Definitions
Genetically modified organisms (GMOs) are organisms in which the genetic material has been altered using molecular biological methods in a way that is not possible through crossbreeding or natural recombination (GenTG, Directive 2001/18/EC).

Declaration

• We hereby declare that the products manufactured and distributed by Carl Kühne KG are free from genetically modified organisms, in accordance with EC Regulation 1829/2003 on genetically modified food and feed. Furthermore, EC Regulation 1830/2003 on the traceability and labeling of food and feed containing genetically modified organisms or produced from genetically modified organisms. EC Regulation 1830/2003 concerning the traceability and labeling of genetically modified organisms and the traceability of food and feed products produced from genetically modified organisms and amending Directive 2001/18/EC.
• The products manufactured and distributed by Carl Kühne KG do not contain GMOs within the meaning of the above-mentioned EU regulations, do not consist of GMOs, are not produced from GMOs, and do not contain any ingredients (including additives and flavorings) produced from GMOs. This does not include accidental or technically unavoidable contamination with genetically modified material up to a threshold value of 0.9% of the ingredient.
• We make this declaration against the background of supplier declarations and specifications.
• Should there be any changes to this declaration in the future, we will inform our customers of the changed circumstances in good time.

The suspended particles mentioned are ingredients of vinegar (a natural product). These flocculations are comparable to sediment in wine, occur occasionally in greater or lesser quantities, and do not indicate a lack of quality. The vinegar is perfectly safe to consume.

Vinegar does not require a best-before date, as it has an almost unlimited shelf life. This is even established in German food law (Section 4a, Paragraph 2 of the 'Verordnung über den Verkehr mit Essig und Essigessenz'). Even after opening, vinegar does not pose a risk of typical spoilage, such as mold growth. However, light-colored vinegar may darken over time, and natural cloudiness or sediment may occur. These are harmless changes that do not affect the quality of the product.

In general, the best-before date refers to an unopened product. Once opened, it's not possible to give a precise indication of how long it will keep, as many factors can influence spoilage.

Just like with other foods—such as jam, meat, sausage, or cheese—we recommend storing our products in the refrigerator after opening. This helps to significantly extend their shelf life. However, even with proper refrigeration, microorganisms from the air or from used cutlery can enter the product and multiply. Whether and how quickly spoilage occurs depends on the product and the type of microorganisms introduced.

Watch out for common signs of spoilage:

• Mold growth (on the product surface, inside the jar, or on the lid)
• Bulging (lid bulges upwards, foaming when opened)
• Noticeable changes in smell (e.g., sour or musty odors)
  If you observe any of these signs, we strongly advise against consuming the product.

Please note:
Some changes, such as a slight off-taste, liquid separation, dried-on residues, or reduced spiciness, are not necessarily signs of spoilage. In these cases, the product is still safe to consume and whether to use it further is up to your personal preference.

Vinegar has an unlimited shelf life (see above). However, light-colored vinegar may darken over time. Cloudiness or flocculation may also occur. However, these are natural processes that do not adversely affect the quality of the vinegar. If a bottle is left standing for a long time after opening, wine and herb vinegars may lose some of their aroma. However, the vinegars remain completely safe to consume. For an unadulterated taste experience, we recommend storing the vinegar in a cool, dark place after opening.