I can use pasteurized vinegars of any kind(wine, apple cider, balamic,
rice etc) with no problem. White vinegars don't cause me any problem
either. I've been pickling with it for almost 40 years. It is the live
bacteria ("mother of vinegar") that gives me the problem. Kefir did the
same thing to me, and after two years of struggling to get used to it, I
gave up on it just like I gave up on the live vinegars.
sol
Clayton Family wrote:
Many of us with mold issues can't use vinegar- too close to a mold.
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