‘The Mother’ of vinegar is an affectionate name given to the gelatinous and opaque content of raw, unpasturised vinegar. Some people remove this substance, however ‘The Mother’ is often regarded as the most nutritious part of the vinegar. ‘The Mother’ of vinegar can form in any unpasteurised vinegar, but it is most usual to find it in apple cider vinegar. It has a Latin name Mycoderma aceti which means ‘skin of the acid’
The fermentation process
Apple Cider Vinegar is made through a two-step process. Firstly, yeast is added to the apple juice, which breaks down the sugars and turn them into alcohol. Secondly, good bacteria are added, which helps to convert the alcohol into acetic acid. A thick, gelatinous layer is formed by the acetic acid bacteria on the surface of the vinegar. This layer is known as ‘The Mother’ because it is the catalyst that gives rise to the vinegar.
Live Vinegars
‘The Mother’ is present in our Live Vinegars as it is left unpasteurised and unfiltered, so elements of ‘The Mother’ remain. It’s colour, fruity bouquet and rich smooth taste are achieved through the finest ingredients, artisan skill and patience. Tended aging allows it to grow and mellow at its own pace.
Our authentic Apple Cider Vinegar Wellness Tonics with ‘The Mother’ are known for their various uses. Many take it daily in water to support a balanced diet, others simply enjoy the delicious, aromatic taste of our Live Vinegars used in their favourite recipes.
So now you know what ‘The Mother’ is , why not try one of our Apple Cider Vinegar Tonics with ‘The Mother’ and see how good they are for yourself!
