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unpasteurized vinegar

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Tom Kurth View Drop Down
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    Posted: 10 March 2016 at 18:50
I was listening to a podcast today that mentioned 'unpasteurized vinegar.' I suppose at some level I had to know that something had to be done to vinegar to arrest the fermentation. They also mentioned 'mother of vinegar' that I had heard of but don't really know anything about other than that it has some supposed value in alternative medicine and among health-foodies.

This raises a question in my mind: Does unpasteurized vinegar have any use in canning and preserving? Thanks for any info.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2016 at 05:57
Unpasturized and mother of vinegar are sort of related, Tom.

In unpasteurized vinegar (of which I'm only familiar with apple cider vinegar) you can see globules floating around. Sort of like a lava lamp. Those are the mother.

Think of them as a starter. The mother is used to produce a new batch of vinegar, just as a starter is part of the old dough being used to create a new one.

There are all kinds of health benefits claimed for mother of vinegar. But I don't know of any studies that support those claims.
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