Apple cider vinegar from the supermarket has a shelf life of 2-3 years, depending on how it is stored. However, it will last a lot longer under the ideal storage conditions, although the aroma can evaporate after a few years.
If the apple cider vinegar were homemade, it would last for several months, provided that the preparation is hygienic.
Apple cider vinegar bought in the supermarket has a shelf life of 2 to 3 years. However, for the shelf life, attention should also be paid to the respective type of apple cider vinegar because the shelf life can be different depending on the variety.
Vinegar is quite undemanding in its storage. However, if you want to keep the liquid for a longer period, you should follow a few small rules. Because only if you store the marinade properly is it still suitable for consumption even after a long time:
Closed: Vinegar is a natural product. Like all-natural products, it, therefore, reacts to different environmental influences. So that the sour wort neither gives off its aroma nor loses its taste, it must be kept tightly closed.
Cool: The vinegar bacteria multiply particularly well and quickly when heated (25 to 30 degrees Celsius). It is not only with good organic products that vinegar bacteria can continue to multiply even after being filled into the bottle. To avoid forming a mother of vinegar, you should keep the sour wort as cool as possible.
Dark: Apple cider vinegar is not only used as a salad seasoning. It is also often used as a vitamin dispenser and drunk neat. So that the influence of light does not destroy the vitamins, you should keep the acidic liquid in the dark bottle. Alternatively, you can, of course, keep the light glass bottle in the dark place (e.g. in the kitchen or cellar cupboard).
If the vinegar bacteria have multiplied and a mother of vinegar has formed despite your preventive measures, this looks a little getting used to. However, this does not spoil the vinegar because a mother of vinegar could even form proves that you are looking at a natural product.
You do three things:
- Either you try your hand at the vinegar production and continue to use the involuntarily bred mother vinegar.
- Or you can use the acidic liquid for marinating with mother vinegar.
- Or you can remove and dispose of the slimy mass. To do this, simply pour the liquid through a sieve that you have lined with a coffee filter.
- In any case, vinegar can still be used as food without any worries.
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