Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 Hi. I have a question about the ACV in the soup. When I made the soup, strained it and refrigerated it over night, the next morning the soup was clear. I added Braggs ACV to it and within a few hours there was sediment on the bottom of the jars. I'm assuming this is from the ACV, as the soup was clear before I put the ACV in. Has anyone else seen this after using ACV with the mother? And if so, should I shake the soup before using, or just take the clear liquid off the top? Samala, Renee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 What I'm curious about is why the soup was clear. The times I've made it it looked like beer. (Or , by "clear", do you mean that it was dark amber but had no particles in it?)MikeGaiacita <gaiacitaoleander soup Sent: Monday, July 21, 2008 3:27:09 PM ACV and soup question Hi. I have a question about the ACV in the soup. When I made the soup, strained it and refrigerated it over night, the next morning the soup was clear. I added Braggs ACV to it and within a few hours there was sediment on the bottom of the jars. I'm assuming this is from the ACV, as the soup was clear before I put the ACV in. Has anyone else seen this after using ACV with the mother? And if so, should I shake the soup before using, or just take the clear liquid off the top? Samala, Renee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 Sorry--dark amber, no particles. :-) Renee ---- What I'm curious about is why the soup was clear. The times I've made it it looked like beer. (Or , by "clear", do you mean that it was dark amber but had no particles in it?) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 21, 2008 Report Share Posted July 21, 2008 Ah, well in that case I will just leave it in this batch. Certainly doesn't bother the taste at all, especially when it is shaken. I thought perhaps there was something about the mother and oleander that combined to make a not-so-healthy soup. Knowing now it is just the mother doing this, I will leave it in. Next time I will use regular ACV. Thanks, Renee ---- .. As far as I am concerned, you can either take the liquid off the top, or shake it and take it. You could even give it another straining, though I am not sure whether perhaps some of the oleander compounds might have bound with the precipitate. Quote Link to comment Share on other sites More sharing options...
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