Naturally Fermented, Original Recipes
The DYC Vinegar Range
Brewing vinegar is an art that’s centuries old. Today, DYC still make vinegar the way our forefathers did. Slowly. By natural fermentation.
Products
Malt Vinegar
DYC Malt Vinegar is made by the natural fermentation of barley and malt. Its superb flavour has made it a kiwi favourite for all types of pickling, and also preparing red meats, salads and vegetables.
White Vinegar
Being clear in colour, DYC White Vinegar is the vinegar of choice for cleaning jobs and it is ideal for pickling vegetables such as cauliflower and red cabbage, where other vinegars would cause discolouration to your pickling.
Apple Cider Vinegar
DYC Apple Cider Vinegar is made from a delicious blend of Cox’s Orange and Gala apples grown in the South Island of New Zealand. Apple Cider Vinegar makes a superb base for fish dishes, sauces and salad dressings and is known to have many health benefits.
White Wine Vinegar
Made from White Wine, DYC White Wine Vinegar makes delicious marinades and sauce for white and light meats such as fish and poultry. It is also a perfect base for salad dressing.
Spiced Vinegar
DYC Spiced Vinegar is a sweet, spicy vinegar for spicy foods. It gives the extra lift in flavour to chutneys, relishes, pickled gherkins and beetroot.
