Vinegar – mother of vinegar as a quality feature

In traditionally produced, unpasteurised vinegars, the so-called ‘vinegar mother’ can accumulate on the surface after some time in the form of a cloudy, jelly-like mass.

This does not mean that the vinegar is spoilt, but – on the contrary – it is a good sign of a traditionally produced and unpasteurised vinegar.

Cool storage can slow down the formation of vinegar mother, as acetic acid bacteria prefer to form in warm conditions.