Mother of Vinegar
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Mère de vinaigreMother of Vinegar is a bacterial starter culture used to make vinegar.
Mère de vinaigre is a slimy, gummy substance, that you wouldn't normally want to pitch into something you are later going to consume.
When added to the liquid to be made into vinegar, it causes the fermentation that creates the acetic acid and makes vinegar -- acetic acid being what gives vinegar its sour taste.
Once the liquid has turned to vinegar, the mère will have used up whatever sustained it and it has to be either discarded, or transferred to a new batch of soon-to-be vinegar to keep it alive, just as you would a starter yeast for baking.
Often, it's called by its French name, "mère de vinaigre".
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Also called:
Mycoderma aceti (Scientific Name); Mère de vinaigre (French); Madre la de vinagre (Spanish)
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Arengga Vinegar, Balsamic Vinegar, Banyuls Vinegar, Black Rice Vinegar, Blueberry Vinegar, Borage Vinegar, Burnet Vinegar, Cane Vinegar, Champagne Vinegar, Cider Vinegar, Coconut Vinegar, Date Vinegar, Fennel Vinegar, Fig Vinegar, Herbed Vinegars, Horseradish Vinegar, Malt Vinegar, Mint Vinegar, Mother of Vinegar, Palm Vinegar, Perry Vinegar, Pineapple Vinegar, Plum Vinegar, Raisin Vinegar, Raspberry Vinegar, Red Rice Vinegar, Red Wine Vinegar, Rice Wine Vinegar, Seasoned Rice Vinegar, Sherry Vinegar, Suka Vinegar, Tarragon Vinegar, Verjuice, Vinaigre d'Orléans, Whey Vinegar, White Balsamic Vinegar, White Vinegar, White Wine Vinegar, Yuzu Vinegar
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