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Vinegar fermentation questions

Commented on July 16, 2013
Created July 15, 2013 at 9:52 PM

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.

Cf08ad26759fdd206a2c9f9385080a57

(995)

on July 16, 2013
at 03:53 AM

Also, I'm curious if any alcohol ends up in these ferments. Or, what can be done to limit it / remove it.

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