Best Cheesecloth and How to Maximize Vinegar Fermentation CFUs & Strain Diversity

https://docs.google.com/document/d/1_... ctrl+f for 2026-01-18 or 2026-01-19
Audio may be low—turning on captions helps!!
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Which cheesecloth actually works best for fermentation—and why does it matter?

In this video, I compare cheesecloth vs nut milk bags for ferments, explain fabric grades (90 vs 100), and show why cloth lids are critical for vinegar, miso, and other aerobic ferments. I also break down how to maximize microbial strain diversity and CFU counts in homemade vinegar, including:

Best lid choice for vinegar and aerobic ferments

Sugar ranges for fruit vs vegetable vinegar (and why less sugar can mean more diversity)

When to inoculate with a vinegar mother

Whether to remove or keep fruit solids

pH targets, alcohol phase timing, and mold prevention

How ferment length affects lectins, proteins, and autoimmune tolerance

How to identify truly live, unpasteurized ferments in stores

Why traditional fermented foods didn’t cause tooth decay

This is a practical, evidence-based guide for anyone making raw apple cider vinegar, fruit vinegar, miso, or probiotic ferments at home.