Raw vinegar is good stuff, but it’s pricey. If you’re a fan of the Good Girl Moonshine drink, you probably are aware of how fast you can go through a bottle of the pricey raw vinegar. Too fast.
I discovered this cool trick to create an everlasting bottle of
raw cultured vinegar, and I thought you guys would like to try it too!
**Updated** Some of my awesome readers have correctly pointed out that the pasteurized vinegar that I’m using can never be made raw. So the title really would be better as “Everlasting Cultured Vinegar”. Some people are skeptical that the pasteurized vinegar can be colonized by the healthy bacteria existing in the raw, but I’ve been doing this for a year and have seen the bacterial colony get more active and form a patty, so that’s enough proof for me. Please feel free to do your own experimenting and research and come to your own conclusions!
See the weird floaty thing in the bottom of my bottle of vinegar? That’s the natural beneficial bacteria colony called the “Mother.” It’s how they make raw vinegar. Even if you don’t have a visible disk, you probably have little ‘floaties’. The bacteria are there (even if you can’t see them) and the more you replenish the vinegar, you’ll start to see the bacteria become more active and create this disk that may float or sink like mine has. The fact that your vinegar is raw and living means that you can create MORE when you start to run low.
When my bottle gets about halfway empty…
I grab a bottle of regular apple cider vinegar,
and fill it back up. I like the White House brand of vinegar because the process starts with fresh apples.
It really is just that simple! Some people prefer to use apple cider or hard cider, but I just buy vinegar because I want to keep the acidity level high and the sugar lower.
That, my friends, is how to save mucho denaro
on raw by culturing your own vinegar! Please share and pin this to spread the love.