How to Store Mother of Vinegar

Many areas don't have access to certain types of vinegar, necessitating some cooks to make their own. Some foodies are convinced that store-bought vinegar doesn't compare to homemade. When vinegar is produced, a thick skin is formed inside the liquid. This is called the mother. It is removed when the vinegar is done, and used to start another batch. The mother holds the live, active ingredients that produces a batch of vinegar. If you don't want to start another batch immediately, you can store the mother for later use.