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Vinegar nut as a sign of quality
In traditionally produced, unpasteurized 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 spoiled, but – on the contrary – it is a good sign of a traditionally produced and unpasteurized vinegar.
A mother of vinegar is produced by acetic acid bacteria, which convert alcohol into acetic acid with the help of oxygen.
If a vinegar is opened and comes into contact with oxygen, these natural acetic acid bacteria may become active again and form a new vinegar mother.
Cool storage can slow down the formation of vinegar mother, as acetic acid bacteria prefer to form in warm conditions.