Re: [CH] Chile fermentation? V8 #614
Marc Winterburn (marcw@iinet.net.au)
Fri, 22 Nov 2002 09:07:55 +0800
I only want to make quality products ,no crap, no un-natural additives,only
pure organic sauce.At the moment I am in the process of getting myself and
my farm certified, Organic not mad.
I may have to buy some of the vinegar from below and using the mother from
it start making my own from organically grown apples.The 'mother of vinegar'
is a floating cloud of cellulose produced from harmless vinegar bacteria
called Acetobactor; this is what turns the juice, cider or wine into vinegar
(acetic acid). Cellulose is a natural fibrous carbohydrate - similar to that
found in vegetables like celery and lettuce.
The 'mother of vinegar' can form during the fermentation process, whilst on
the grocery shelf or even after opening. Vinegars containing 'mother of
vinegar' are not harmful or spoiled; it is merely a sign of genuine vinegar
that has not been pasteurised, and can be easily removed by straining.
Naturally fermented vinegars may develop a haze or sediment; this is only an
aesthetic change, and the product can still be used with confidence.
Although self-preserving, it can be stored in the refrigerator to stop the
'mother of vinegar' from forming.
I know that there are also organic preservatives, I just have to do a bit
more homework on that but I believe that maybe lemon juice and also
blueberry juice are used as natural preservatives. I would like any sauces I
make to be organically certifiable. (Big Words) Then again all of that salt
and vinegar would be enough of a preservative on their own for the tabasco
style sauces at least. For the cooked sauces it will be different.
Has anybody any experience in natural preservatives that are able to be
certified organic?
The vinegar that I was thinking of using to start is expensive, non
pastuerised natural vinegar. Check out the company that makes it at
http://www.wildaboutfruit.com.au/ In small quantities it costs AU$43 per 5
litres. Cheaper in bulk.
Here is what they say about the making of their vinegar: I have tasted all
three varieties they make and now keep a bottle of each in the cupboard at
all times. MMMMM
"Our pure fruit vinegars are made using the finest produce from our
Yarra Valley orchards.
The award winning vinegars are made from our famous Wild about fruit REAL
apple juice - produced using a superior extraction method using the whole
apple. As a result, the vinegar evolves from a highly nutritious juice that
is pure and free from additives and preservatives.
The making of the vinegar is derived from the Portuguese in Goa, India
dating back 500 years ago. The juice is stored in earthen pots allowing it
to slowly ferment over a three-month period. This slow fermentation process
ensures the vinegar has a mellow, yet intense, fruity flavour without the
harsh acidic taste like other commercially made vinegars.
Gourmet Apple Vinegar
Wild about fruit Gourmet Apple Vinegar has all the nutritional benefits that
apple cider vinegars are famous for. The only difference is that we use 100%
fresh apple juice as its base ingredient. Our Apple Vinegar is not
pasteurised and retains the 'mother of vinegar'. Its cloudy-like appearance
is a sign of a high quality genuine vinegar. Apple Vinegar can be used in
pickling or chutney recipes or for medicinal purposes- a teaspoon each
morning.
Gourmet Sweet & Spicy Apple Vinegar
Our award winning Gourmet Sweet & Spicy Apple Vinegar is an exquisite
filtered apple vinegar blended with spices from the east. Garam Masala,
(chillies, cloves and peppercorns) mixed with sugar, gives this fruit
vinegar a unique, sweet, aromatic flavour. Use as a marinade for seafood,
meats or as a slimmer's salad dressing.
Cherry Vinegar
Our most unique and distinguishing vinegar with the luscious, full-bodied
flavour of plump, ripe cherries. Also containing the mother of vinegar, the
texture of this Cherry vinegar is equivalent to a rich balsamic."