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.