[Sca-cooks] Cinnamon in German cooking, esp knodeln

[Volker Bach]

--- David Walddon <david at vastrepast.com> schrieb am Fr, 26.11.2010:


> Anyone from Europe know if the rules are the same and/or
> what the acid levels are? 

In Germany, it's the same. My white wine vinegar is 6%, my malt vinegar 5%, my balsamic 6% and my brandy vinegar 5%. 

YIS

Giano