What Can You Do With The 'Mother' In The Apple Cider Vinegar You Bought?

When apple cider vinegar (ACV) isn't filtered, the bacteria that's naturally produced during the fermentation process is still present. This unique bacteria is the mother, and it's infused throughout the entirety of the vinegar. You might notice it more when the contents settle at the bottom of the bottle or jar the ACV is in, appearing as a cloudy, brown-colored network of strands. 

While the mother might look unsightly, it's a very powerful creation, with many believing it offers potential health benefits when consumed in vinegar. It can also be consistently reused as a starter to create more vinegar. Various ingredients can be combined with the mother to produce more vinegar, but the two-part fermentation process will remain the same — sugar and wild yeast gradually ferment to create alcohol, and the alcohol further ferments to transform into vinegar. 

To make ACV using the mother, you need to add chopped fruit to a sterilized mason jar — using the best apples for homemade hot apple cider would work well, as you can also make the vinegar starting with cider as the base. Then you add granulated sugar, and either the mother leftover from your previous bottle of ACV, or some ACV containing the mother. The jar needs to be filled up with water with a cheesecloth secured over the top, and then should remain in a dark, warm location between 60 to 80 degrees Fahrenheit for about a month until vinegar forms. Strain the vinegar into another jar or bottle, and it's ready for use.

Creating more vinegar using the mother isn't limited to just apples. The same process you use when creating more ACV can be applied using other fruits (or juices) that are high in fructose sugar. This helps fuel a stronger alcohol content, and impacts the acidity of the vinegar once it's finished converting from alcohol. Fruits such as pears, figs, berries, grapes, mango and pineapple will ferment well, and be used to create vinegars with unique flavors and beautiful colors.

Once the mother has been used to produce either more apple cider vinegar (ACV) or another type of fruit-flavored vinegar, the cycle of creating more vinegar using the mother can continue indefinitely. And fortunately, there are lots of ways to use great-tasting vinegar. Making homemade beverages with vinegars containing the mother is great way to reap any possible benefits it may have for digestion and gut health, as well as tasting delicious. Fruit-flavored vinegars with the mother can add flavor and color to beverages like fire cider shots or vinegar soda, similar to Coca-Cola's Simply Pop. 

Vinegars with the mother also offer great depth of flavor in a variety of different dishes, such as in salad dressings, marinades, or pickling brine. You can use apple cider vinegar when baking, or use fruit vinegars  as a substitute for white wine in cooking.