Cèpes vinegar

This vinegar is made using a stock of cèpes mushrooms. In the component, the added alcohol is converted into acetic acid by acetic acid bacteria. These bacteria require oxygen to initiate fermentation. In this component, we use an aquarium pump to continuously add oxygen. As a result, the vinegar is ready after 12 days. Without a pump, this process can take several months.

Makes 1400 grams.