What You Need to Know
Lactobacillus and Acetobacter species dominate the fermentation, converting fructose/glucose into lactic acid (C3H6O3) then acetic acid (CH3COOH) via oxidative fermentation. Yeasts (Saccharomyces, Kluyveromyces) contribute ester formation.
Creates complex, fruity vinegars with live cultures, offering digestive benefits while providing acidity for dressings and marinades.
Key Parameters
Temperature
20°C
15°C - 25°C
Time
10 days
7 days - 14 days
Equipment
Glass jar with wide mouthCheesecloth or breathable clothWeight or fermentation stone
Steps
- 1.
Berry shrub (Colonial America adaptation): Preserves fruit flavors while adding probiotic benefits
The Science
Primary Reaction
Ethanol oxidation