mother of vinegar

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moth·er of vin·e·gar

in vinegar, the fungus of acetous fermentation appearing as a stringy sediment.

[A.S. modder, mud]

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References in periodicals archive ?

To ensure your fermentation creates flavorful vinegar, however, use a "mother of vinegar." The mother is a gelatinous mass of vinegar-making organisms that forms naturally in vinegar.

How to make--and use!--homemade vinegar: turn red wine, white wine, apple cider and beer into flavor-packed vinegars that can enhance almost any food

Mother of vinegar is a slime composed of yeast and acetic acid bacteria that develops on fermenting alcoholic liquids.

Make "mother" of vinegar

The cloudiness could be caused by albuminous matter (especially if the wine was low in alcohol content) which is hard to get rid of, but also may be "mother of vinegar," which is good if you want vinegar.