Description

Recommended for those food connoisseurs who know the difference between distilled white vinegar and Balsamic Vinegar.

This is a symbiotic colony of yeast that ferments the sugar and acetobacter that will later convert the intermediary product into vinegar. Ideal for homemade cider vinegar and similar cultures. Since vinegar is tart and sugar-free, it is also suitable for those who want to wean themselves away from sugary drinks and weight loss. Natural Vinegar is a probiotic which is also a digestive aid because of the good bacteria culture it introduces in our gut.

Use with red grapes or Jamun to produce your own homemade Balsamic Vinegar. This culture cannot digest maltose and starch, but apart from that it can be paired with almost any fruit or sugar source. If you want to train vinegar mother for making malt cider vinegar then some beer brewing yeast had to be gently introduced into the culture and the resulting body trained so that they can co-exist.