"Kenneth" > wrote in message
...
> On Sun, 25 Sep 2005 20:55:53 GMT, "kilikini"
> > wrote:
>
> >Bought a new bottle of rice vinegar about a month and a half ago. I've
used
> >maybe, I'd say, 4 tablespoons for sushi and also for a cucumber salad.
> >Opened the cupboard today and it has this transparent filmy substance on
the
> >bottom of the bottle.
> >
> >Isn't vinegar sterile? What is this muck? I'm obviously throwing the
> >bottle away, but I've never seen anything like this in a bottle of
vinegar
> >before. It kind of looks like a thin jelly-fish.
> >
> >kili
> >
>
> Howdy,
>
> Epicurious' food dictionary defines Mother of Vinegar as: A
> slimy, gummy substance made up of various bacteria -
> specifically mycoderma aceti - that cause fermentation in
> wine and cider and turn them into vinegar. Known as mère de
> vinaigre in French and sometimes simply as "mother" in
> English, its growth is best fostered in a medium-warm
> environment (60°-85°F). The mother should be transferred to
> a new mixture or discarded once the liquid has turned to
> vinegar.
>
> So, I would suggest that you decant the vinegar, clean the
> container, and put the vinegar back where it started.
>
> All the best,
> --
> Kenneth
>
> If you email... Please remove the "SPAMLESS."

Thank you, Kenneth. That's what I'll do! I appreciate all the input,
folks.

kili