I have a good culture of water kefir brewing in an anaerobic jar with an airlock. Now, I'd like to get some vinegar going, maybe on a batch a month schedule. (A couple bottles should last a month in the fridge, right?)
Is it as simple as buying organic pineapple juice, adding some unpasteurized apple cider vinegar, and leaving it in an open container with a cloth over the top for a month?
I've read about nemotodes present in unfiltered ACV which, I'd like to avoid. Can I use my kefir as a starter? (Or maybe I can find some unpasteurized coconut vinegar.)
Is anyone on here fermenting their own vinegars? Any tips / recipes / ratios for making this work? The plan is to combine it with olive oil and some spices and get a nice salad dressing going.
asked bypaleot (995)
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