Hello, I once heard from a chef that if you buy good vinegar from the store that has a kind of base at the bottom (looks like powder, could it be some kind of mother of vinegar?), you can use the vinegar and, when it's almost gone, top it up with any juice, and that way you basically get vinegar from the juice.
I hope you understood, I was not successful with googling it
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The vinegar doesn’t look like a powder, but like a “small lump”.
First of all, you’d have to ferment the juice, vinegar gets out of it all by itself.
I have regular self-made (unintentional!) Cider vinegar from our approaches, tastes very tasty and what I find beautiful is that it still lightly flares on the tongue.
So you mean just let a juice stand?.?
We put wine yeast and let the juice ferment.
Our vinegar was nothing more than “miscible wine”. We had forgotten the balloon and then it was vinegar instead of wine.
I tried him and found him really delicious. I then took it for salad and when it was empty, we had our first, deliberately forgotten, vinegar fruit 😂
With the wrong microorganisms this can go badly into the pants.
If you buy vinegar, vinegar or brant wheat vinegar.