Why does the mother of vinegar have the appearance of a gelatinous substance?
The mother of vinegar is a gelatinous biofilm consisting of acetic bacteria that develop at the surface of raw, unfiltered and unpasteurized apple cider vinegar. The appearance of this biofilm can vary in shape and form. As time goes by small filaments from the mother may settle at the bottom of the jar. The gelatinous skin, which may vary in thickness, is perfectly safe to consume, as it is full of gut-friendly bacteria. It will not affect the fine flavor, aroma and unique characteristics of Ancestral apple cider vinegar.
The presence of the mother of vinegar depends on the production date as well as storage conditions. Its presence or lack there of will not affect the quality or taste of the vinegar. The mother will develop more rapidly at room temperature and slower if kept in the refrigerator.
Many commercial vinegars go through filtration and pasteurization treatments, which unfortunately deprive the final product of the benefits of the mother of vinegar.