Two weeks into the apple cider vinegar experiment.
It had developed some VERY EXCITING MOULD. I scraped it off and emailed Sandor, the man who wrote Wild Fermentation. He said I did right. Everything is okay in vinegar land. No more big moulds, just what will become the Mother of vinegar
The finest organic apple juice naturally fermented with ‘mother’ of vinegar, a quality indicator appearing as cloudiness in the final product. Raw and unpasteurized, patiently aged in cedar wood vats. A traditional healthy food used for centuries in hundreds of ways. One like this is rare. 5 percent acidity. Amber glass bottled.
Posted in apple cider vinegar
Tagged acidity, Aged, apple juice, cedar wood vats, cloudy, food, healthy, indicator, mother of vinegar, Naturally Fermented, Organic, quality, Raw, traditional, Unpasteurized