Commercial vinegar is produced either by a fast or a slow fermentation process. In general, slow methods are used in traditional vinegars, where fermentation proceeds over the course of a few months to a year. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria and their cellulose biofilm, known as mother of vinegar.
Commercial vinegar is produced either by a fast or a slow fermentation process In general, slow methods are used in traditional vinegars, where fermentation proceeds over the course of a .few months to a year. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic a,cid bacteria and their cellulose biofilm known as mother of vinegar.