Do not be alarmed if you see a floating, jelly fish-like blob in your bottle of vinegar. I’ve come across this squishy substance only a few times in my life. The first time, I was quite alarmed that there was an unknown foreign matter floating in my bottle of raspberry vinegar. I emptied the bottle over a coffee filter-lined sieve to carefully examine the specimen. To my surprise, I had found my very first mother of vinegar. This live culture is formed of cellulose and acetic acid bacteria that commonly develops in fermenting alcoholic liquids. Hence, turning wine into vinegar. If you ever come across a mother of vinegar, there is no need to remove it from the bottle. Although you can use it to make your own vinegar. You can add it to red or white wines and even alcoholic ciders. Food science lesson of the day. You might also like:Best leftover turkey sandwich ever! The colour of your mug changes how your coffe... 3 favourite foods you can only get in Canada You're invited to our holiday party! What does the 'best before' date really mean?