How do you make #cider #vinegar for #preserving (pickles, chutneys) in a "home kitchen"?
NOT the industrialised process, BTW, no cheating buying things in shops or essential ingredients online! (inc. "mother"!)
If I wanted to make it from first principles using raw ingredients I could grow, forage or culture, how would I go about it? Has anyone experimented with making it for themselves?
I'm assuming:
Step one - Make alcoholic cider!
Step two - Convert the alcohol into vineger using an #acetobacter ... but where do you get the acetobacter if you haven't got the "mother culture" in the first place?
Anyone tried to do it?