The Menu · Condiments and pantry
Vinegar and fruit vinegar
The orchard and its fruit Sour and fermented
Its documents
- 89 Acetobacter Vinegar Production Guide The Biochemical Fundamentals and Practical Cultivation of Acetic Acid Bacteria: From Ethanol Oxidation to Cellulose Biofilm Maintenance
The chapters that use them
In the log
The claims that cite its documents, the safety rows first.
- R2 amended Safety Vinegar must reach 5 % acetic acid to preserve; cider at 5 to 8 % alcohol; "wait two weeks beyond" rule