I made plum vinegar (after failing twice making wine vinegar, I'm super stoked to have a success with a fruit scrap vinegar - I used Bragg's as the mother after fermenting plums in water and sugar). Why does the internet tell me to not heat it over 160f (for pasteurization)? I don't want to pasteurize the whole batch but I do want to make some refrigerator pickles, for which I would normally pour boiling vinegar over the item to be pickled. Is there a reason I shouldn't boil my homemade vinegar?
Submitted September 05, 2017 at 09:06PM by Kaleshark http://ift.tt/2gD8L1b fermentation
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