The baking soda converts the acetic acid in the vinegar into sodium acetate (as well as carbon dioxide and more water), which has a much higher boiling point and keeps it from evaporating along with the water during the dehydrating process.
I'm getting into making my own everything because all my favorite stores keep kickin my favorite things, this months angry recreation is dill pickle peanuts. I'm reading the ingredients and one thing Ive never heard of is "vinegar powder" so thanks for this video and thanks for also including the warning to not add all the baking soda at once. Even though know what happens, I wouldve done that for sure.
proper ratio is 2p vinegar, 1p BS, 1p sea salt. normal sea salt is required both as a binder and base, baking soda is a buffer and binder but over doing it lends its flavour to heavily. adding citric acid for more flavour or tartaric acid for the sour punch will make it more like the S&V powder ude get in stores or theatres. a pinch of powdered sugar to a container will make it more like theatre powder as it usually has a sweet hint in it.
I appreciate this nice lady and have dehydrated vinegar for years. I understand why she added the bicarb to the vinegar and that is to make it easier to extract from the pyrex. While this is true, you will only taste bicarb with a faint vinegar flavor. But you have to mix it with salt, right? Even at a 50/50 mixture of this final recipe powder with salt you will have a powder that first tastes like bicarb (which is vile), then salt and with the faintest taste of vinegar. The way i do it is to boil down the vinegar on the stovetop over medium then low heat reducing by 80 to 90%. Then put in the pyrex dish. Then I put into 200 degree oven overnight. Is it hard to scrape off? Yes. Does it ONLY taste like vinegar? Yes, which is exactly what you want.
Awesome! Thank you sooo much. I am definately doing this. Cucumber chips sound good, so much healthier than potato chips!! Your idea for red wine vinegar & evoo on salad is genius. Thanks again! 😊
I’m gonna try this with my homemade pickle juice bc it feels like throwing away liquid gold when the bottle of pickles is done😭 I hope it works, I’m unsure how the salt in the brine will change the reaction of the boil down and dehydration!
Thank you! I will be making ACV powder to add in my all natural kitchen soaps, laundry and all purpose cleaners. Might give you some ideas! Much ❤ from SC!
Can you put a silicone pan in the dehydrator? If so, try using that with just vinegar. Seems it would come off a lot easier. No scraping and you can twist and bend the silicone pan to get it all out.
So I followed a different video (same recipe) and wound up on yours trying to see if I messed something up. I was expecting a pungy vinegary taste, but as you say, all I can taste is the bicarb. I did add salt...ground up in my coffee grinder. There's a slight hint of vinegar but not really. So split my batch in half and to one half I added some citric acid (finely ground). It helped. A lot. Curious if there's a better way to actually get the strong vinegar acidity; ideally one without bicarb.
That has been an issue with this. I noticed that when I added it to a recipe that it added the flavor you expect from vinegar. It's weird that it tastes very bicarbonate on its own, though.
Thank you for this video..I'm going to try to make apple cider vinegar powder so I can put it into a capsule. Please of you have any tips, I would really be grateful to you.
Baking soda is good for you. It's cleans the body and rids it of toxins. Sodium is good for you without sodium being in your body it wouldn't matter if you're mostly water, you wouldn't work.
Baking soda mixed in water is a common remedy for heartburn so you’ll be OK especially used in the amounts commonly used in cooking. I’m imagining salt and vinegar potato chips as a heartburn treatment! 🙂
Thank you for the video. Two things: • Wouldn't' be better just to dehydrate the vinegar by itself instead of adding sodium to it? • The other subject is somehow unrelated. As far as you know, is it possible to dehydrate vanilla beans?
I can't really answer the first question because I'm not that scientific. I just followed directions for the process. As for the vanilla beans, I don't see why not. I know you can grind dry ones to make powder, so why not speed up the process and dry them instead of waiting for them to dry on their own? I think it would work. Maybe I'll give it a try, too.
great i just found a recipe for dill pickle spice mix from noreen's kitchen that needs this vinegar powder. it is quite costly online...what brand of coffee grinder is that, its really cute..thx marie from canada
I don’t have a dehydrator nor does my oven go low enough so do you think I could just let this sit by a window and evaporate and it would do the same but just take a while?
I think the baking soda is so the vinegar doesn't turn sticky like syrup. I did soy sauce, it cam out very sticky. No matter how long I left it in. I'm definitely trying this recipe. Thanks for the great video.
Hi I'm from Worcester England the home of Worcester sauce, its just pronounced "woosta sauce" I find it very funny hearing Americans adding all sorts of different letters to it. "Warchestershashire sauce" 😂🤣
Greetings I was wondering why you couldn't go ahead and dissolves salt with the vinegar and reduce the volume and then dehydrate that to bypass the baking soda?
I tried "reducing" vinegar and learned the hard way that vinegar is very hydrophilic. so it basically clung to the water vapor and gassed me in my kitchen. So I'm sure the chemical reaction is important to make sure you have omething left if you try to reduce it.
I don't know the chemical breakdown or changes. I just like it because it adds vinegar flavor to things like when I make French fries and can't them to taste like salt and vinegar chips.
Made it exactly like u said but the finished powder had NO vinegar taste but tasted like SALT (N that was before I even put salt in.) What did I do wrong?
I don't know why the baking Soda is is added. I've tried it without the Baking Soda and it doesn't crystallize. I'll try to find out specifically but I think that has something to do with it.
@@2leelouCreates When the baking soda and acetic acid in vinegar is combined, the compounds react to make the salt sodium diacetate. So this method does not yield dehydrated acetic acid, but the result of a chemical reaction. The initial reaction releases carbondioxide which causes the mixture to bubble.
I don't know why the baking Soda is is added. I've tried it without the Baking Soda and it doesn't crystallize. I'll try to find out specifically but I think that has something to do with it. I'll try to find out more but you could try it with salt and see what happens. They are not pretty cheap products so if it doesn't work there's not much loss.
@@2leelouCreates white vinegar is aceitic acid and water, baking soda is sodium bicarbonate. When mixed you get three products carbon dioxide aka bubbles, water, and sodium acetate. The white crystals that are left after dehydration is sodium acetate. If you didn't add the baking soda there would be no sodium for the reaction to occur.
I just saw a guy who said he makes it with same amount of baking soda but with 15 cups of vinegar. Maybe try cutting down your ratio to get rid of the baking soda taste. Worst case scenario I would think you can just add more.
I looked that up and evidently it does. However, I'm not sure what happens when it's heated with vinegar. There are a number of resources using this method to dehydrate vinegar.
I don't know why the baking Soda is is added. I've tried it without the Baking Soda and it doesn't crystallize. I'll try to find out specifically but I think that had something to do with it.
So I did some math on this recipe and I might be able to explain why your end product taste like baking soda. 8 cups of vinegar equals almost 1.9 liters. If the vinegar is 5% then there is almost 1 dl of acetic acid in 8 cups of vinegar Google tells me 1/2 cup is 1.18 dl. Meaning (if the vinegar you use is 5%) you're using over 18% more baking soda than there is acetic acid to react with, asuming the reaction is a 1-1 ratio by volume. But weighing the baking soda would solve that. So I would go '1.9 x 0.05' (or whatever percentage your vinegar says it is) and then use that number to weigh up your baking soda in grams. So for 8 cups of vinegar you will want 95 grams of baking soda. Putting the solution in a dehydrator is good if you're using real vinegar. Since it prevent the good flavors being ruined by burning it in an oven. Hope this helps your next batch!
That's fantastic! Thank you! I was following a recipe from a dehydrating book but this totally makes sense. I wonder if the recipe was calculated this way. It sounds like your calculations would result in a better product.
Please please please don't try this. I did and it tastes absolutely disgusting. Tastes just like baking soda. 😢 Edit: okay just saw where she said you really need the salt to bring out the vinegar taste. So I'm gonna try that and see if it helps.
The baking soda converts the acetic acid in the vinegar into sodium acetate (as well as carbon dioxide and more water), which has a much higher boiling point and keeps it from evaporating along with the water during the dehydrating process.
I'm getting into making my own everything because all my favorite stores keep kickin my favorite things, this months angry recreation is dill pickle peanuts. I'm reading the ingredients and one thing Ive never heard of is "vinegar powder" so thanks for this video and thanks for also including the warning to not add all the baking soda at once. Even though know what happens, I wouldve done that for sure.
This has a lot of valuable information. Perfect
proper ratio is 2p vinegar, 1p BS, 1p sea salt.
normal sea salt is required both as a binder and base, baking soda is a buffer and binder but over doing it lends its flavour to heavily.
adding citric acid for more flavour or tartaric acid for the sour punch will make it more like the S&V powder ude get in stores or theatres.
a pinch of powdered sugar to a container will make it more like theatre powder as it usually has a sweet hint in it.
P = pint?
citric acid = lemon juice?
@@josieprofi2398 I think P stands for Part :)
what is theatre powder? I mean... here in the USA it would be theater since we can speak and spell (lol just poking fun)
Cool be good for homemade potato chips
What a fantastic idea!!
I appreciate this nice lady and have dehydrated vinegar for years. I understand why she added the bicarb to the vinegar and that is to make it easier to extract from the pyrex. While this is true, you will only taste bicarb with a faint vinegar flavor. But you have to mix it with salt, right? Even at a 50/50 mixture of this final recipe powder with salt you will have a powder that first tastes like bicarb (which is vile), then salt and with the faintest taste of vinegar. The way i do it is to boil down the vinegar on the stovetop over medium then low heat reducing by 80 to 90%. Then put in the pyrex dish. Then I put into 200 degree oven overnight. Is it hard to scrape off? Yes. Does it ONLY taste like vinegar? Yes, which is exactly what you want.
Thanks for sharing your method for making dehydrated vinegar!
Awesome! Thank you sooo much. I am definately doing this. Cucumber chips sound good, so much healthier than potato chips!! Your idea for red wine vinegar & evoo on salad is genius. Thanks again! 😊
Awesome video. Concise and informative. Thanks for the great vid!
I’ve never thought about dehydrating vinegar. Great idea
I’m gonna try this with my homemade pickle juice bc it feels like throwing away liquid gold when the bottle of pickles is done😭 I hope it works, I’m unsure how the salt in the brine will change the reaction of the boil down and dehydration!
I’ve been looking for this recipe! Thanks!
Thank you! I will be making ACV powder to add in my all natural kitchen soaps, laundry and all purpose cleaners. Might give you some ideas! Much ❤ from SC!
Did it work for you?
Awesome
This is so cool! Never heard of doing this. Thank you 💕
That is so amazing! When you told me about this I was like Wow!
I'm doing this so I can make homemade salt and vinegar crisps (chips to the yanks) without them going soggy! Thank you!
Can you put a silicone pan in the dehydrator? If so, try using that with just vinegar. Seems it would come off a lot easier. No scraping and you can twist and bend the silicone pan to get it all out.
If you try that & are successful, please respond back!
Not excited about all that baking soda.
So I followed a different video (same recipe) and wound up on yours trying to see if I messed something up. I was expecting a pungy vinegary taste, but as you say, all I can taste is the bicarb. I did add salt...ground up in my coffee grinder. There's a slight hint of vinegar but not really. So split my batch in half and to one half I added some citric acid (finely ground). It helped. A lot. Curious if there's a better way to actually get the strong vinegar acidity; ideally one without bicarb.
That has been an issue with this. I noticed that when I added it to a recipe that it added the flavor you expect from vinegar. It's weird that it tastes very bicarbonate on its own, though.
Exactly. This is also happened to my batch. It tastes bitter and bicarb-y....
Thank you for this video..I'm going to try to make apple cider vinegar powder so I can put it into a capsule. Please of you have any tips, I would really be grateful to you.
Hi. Did you ever make the capsules? How did they come out if you did?!
Never knew vinegar powder was even a thing!! Ta for the great video!
Great tip!
I was thinking to buy, a bit pricey.
But happy to have found this.
I take vinegar capsules for better digestion, so I'm interested in dehydrating vinegar. I'm concerned about all the baking soda though.
Right
Baking soda is good for you. It's cleans the body and rids it of toxins. Sodium is good for you without sodium being in your body it wouldn't matter if you're mostly water, you wouldn't work.
Baking soda mixed in water is a common remedy for heartburn so you’ll be OK especially used in the amounts commonly used in cooking. I’m imagining salt and vinegar potato chips as a heartburn treatment! 🙂
Interested in trying apple cider vinegar .. anyone have success with this method using ACV?
She literally says you can within the first 30 seconds of the video.
Great video! Thank you!
Thank you for the video. Two things:
• Wouldn't' be better just to dehydrate the vinegar by itself instead of adding sodium to it?
• The other subject is somehow unrelated. As far as you know, is it possible to dehydrate vanilla beans?
I can't really answer the first question because I'm not that scientific. I just followed directions for the process. As for the vanilla beans, I don't see why not. I know you can grind dry ones to make powder, so why not speed up the process and dry them instead of waiting for them to dry on their own? I think it would work. Maybe I'll give it a try, too.
On French fries. I love vinegar on mine.
Could you use wet parchment in the bottom of the pyrex pan?
I really don't know if you can or how it would turn out if you did.
Just found your channel and love it!
Welcome to my channel!
great i just found a recipe for dill pickle spice mix from noreen's kitchen that needs this vinegar powder. it is quite costly online...what brand of coffee grinder is that, its really cute..thx marie from canada
That is grinder is a Nutramill brand.
I don’t have a dehydrator nor does my oven go low enough so do you think I could just let this sit by a window and evaporate and it would do the same but just take a while?
I don't think that would really work well. Although you could give it a shot and see what happens.
I'd like to try it with a solar cooker.
It would take about a month and you would need to stir it about once every 3 hours. I went to school to be a food chemist.
I'm wondering, could you line the pie dish with parchment and not worry about the baking soda?
Maybe you could. That's a good idea.
I think the baking soda is so the vinegar doesn't turn sticky like syrup. I did soy sauce, it cam out very sticky. No matter how long I left it in. I'm definitely trying this recipe. Thanks for the great video.
you tried to dehydrate soysauce? What was the recipe?
Can u use this mix for cleaning as well 👆
I never heard of anyone doing that, but it sounds interesting. I'm going to give it a try.
This is soo awesome . Was just thinking about this today . Could I do this the same way and freeze dry it ?
I'm not familiar with freeze drying. I'd love to say it would work but I just don't know.
Thank you , I would love to experiment and try it out this next year when I get my freeze dryer abs let you know How it goes 😊
@@wendyengle8476 well?
Hi I'm from Worcester England the home of Worcester sauce, its just pronounced "woosta sauce" I find it very funny hearing Americans adding all sorts of different letters to it. "Warchestershashire sauce" 😂🤣
Ha! Americans don't like saying that word! Best I've heard is Were- chest- chur. Is that pronunciation ever used?
Will you tell me any prosidure make apple cider vinegar powder without backing soda ?
I want to you use it in capsules
what does the baking soda for? does it help with dehydration or its just add a flavor to it?
Honestly, I'm not sure what it's needed for. I followed the recipe, and it called for it.
Greetings I was wondering why you couldn't go ahead and dissolves salt with the vinegar and reduce the volume and then dehydrate that to bypass the baking soda?
I followed a recipe. I wouldn't know how to change it.
Have you ever tried to back off the baking soda for a more robust taste or would it not work?
You can pretty much dehydrate almost everything.
I have never tried to change this. If you do let me know how it turns out.
The Baking Soda (Sodium BiCarbonate NaC²) is to prevent caking and support crystallization.
I tried "reducing" vinegar and learned the hard way that vinegar is very hydrophilic. so it basically clung to the water vapor and gassed me in my kitchen. So I'm sure the chemical reaction is important to make sure you have omething left if you try to reduce it.
Can I dehydrate in the oven? That would be great for homemade Buffalo powder
You can dehydrate malt vinegar and sprinkle on fried fish... its amazing and doesn't get your fish soggy
Is it still an acid even after adding baking soda ?
I don't know the chemical breakdown or changes. I just like it because it adds vinegar flavor to things like when I make French fries and can't them to taste like salt and vinegar chips.
Never heard of this That;s crazy cool
Made it exactly like u said but the finished powder had NO vinegar taste but tasted like SALT (N that was before I even put salt in.) What did I do wrong?
I know it doesn't taste like vinegar on its own. When added to foods it should give a vinegar taste.
can I put it on a fruit leather silicon mat?
You could give it a try. Once it's dry enough to pull it up, you'll want to turn it over to dry evenly.
what would be the best way to preserve this please?
I keep it in a canning jar with a tight fitting lid.
What about making powdered Worcestershire sauce or powdered soy sauce?
I've never done that, but it sounds like a great idea. You could give it a try.
I made this, and added salt, but it's just salty. Would even more salt bring out the vinegar flavour?
It won't necessarily make a full vinegar flavor but just make it have a more acidic zip.
@@NickDeakin1 add citric acid
what is the purpose of the baking soda? why not just dehydrate straight vinegar?
I don't know the reason for the chemical combination. I saw this in a couple of dehydration books and tried it.
Can you dehydrate vinegar in the oven? This will be my first time dehydrating anything and I just don't want to yet invest in a dehydrator yet.
What kind/Make is your dehydrators?
The ones I have with 10 drawers are from Cabella's. I think they still have something similar but not the exact same ones.
@@2leelouCreates Thank you so much!
Can you use apple cider vinegar as well?
I don't see why not. Give it a try.
Yes you can. It works with literally any Vinegar.
She literally says you can within the first 30 seconds of the video.
but adding baking soda just neutralizes the acid in the vinegar and would you not get the a acidy taste anymore!?
It's weird I know but it still has a pretty acid like taste.
Can we eat that thing,is not dangerous for body health?
Use it in seasonings, rubs, marinades, barbecue sauces, and salad dressings. It will add tartness.
Can I do it in oven at 200 degrees
I can't say yes or no because I really have no idea.
What is the purpose of the baking soda?
I don't know why the baking Soda is is added. I've tried it without the Baking Soda and it doesn't crystallize. I'll try to find out specifically but I think that has something to do with it.
@@2leelouCreates When the baking soda and acetic acid in vinegar is combined, the compounds react to make the salt sodium diacetate. So this method does not yield dehydrated acetic acid, but the result of a chemical reaction.
The initial reaction releases carbondioxide which causes the mixture to bubble.
@@simonpedersen952 er det uskadeligt så? Og hvorfor kan man ikke bare reducere eddiken alene?
Never heard of this. I was wondering, if instead of mixing it with baking soda, could you maybe mix it with the salt to cook down?
I don't know why the baking Soda is is added. I've tried it without the Baking Soda and it doesn't crystallize. I'll try to find out specifically but I think that has something to do with it. I'll try to find out more but you could try it with salt and see what happens. They are not pretty cheap products so if it doesn't work there's not much loss.
@@2leelouCreates white vinegar is aceitic acid and water, baking soda is sodium bicarbonate.
When mixed you get three products carbon dioxide aka bubbles, water, and sodium acetate. The white crystals that are left after dehydration is sodium acetate. If you didn't add the baking soda there would be no sodium for the reaction to occur.
I wouldn't use salt
Could you put parchment paper the dish for easy removal?
You probably could but it really wasn't hard to remove at all.
Just make sure you get teflon free parchment paper.
I just saw a guy who said he makes it with same amount of baking soda but with 15 cups of vinegar. Maybe try cutting down your ratio to get rid of the baking soda taste. Worst case scenario I would think you can just add more.
Doesn't baking soda heated in oven become washing soda?
I looked that up and evidently it does. However, I'm not sure what happens when it's heated with vinegar. There are a number of resources using this method to dehydrate vinegar.
Why not just buy it? Does it taste better? Bc its not cheaper!
I suppose it's something for someone who likes to make things. There are lots of things that can be bought but people prefer to make it themselves.
If you want vinegar, why add baking soda, because it is neutralizing the vinegar so that it's less acidic?
I don't know why the baking Soda is is added. I've tried it without the Baking Soda and it doesn't crystallize. I'll try to find out specifically but I think that had something to do with it.
@Casual Observer Than you for that info!
👍
So I did some math on this recipe and I might be able to explain why your end product taste like baking soda.
8 cups of vinegar equals almost 1.9 liters.
If the vinegar is 5% then there is almost 1 dl of acetic acid in 8 cups of vinegar
Google tells me 1/2 cup is 1.18 dl. Meaning (if the vinegar you use is 5%) you're using over 18% more baking soda than there is acetic acid to react with, asuming the reaction is a 1-1 ratio by volume. But weighing the baking soda would solve that. So I would go '1.9 x 0.05' (or whatever percentage your vinegar says it is) and then use that number to weigh up your baking soda in grams.
So for 8 cups of vinegar you will want 95 grams of baking soda.
Putting the solution in a dehydrator is good if you're using real vinegar. Since it prevent the good flavors being ruined by burning it in an oven.
Hope this helps your next batch!
That's fantastic! Thank you! I was following a recipe from a dehydrating book but this totally makes sense. I wonder if the recipe was calculated this way. It sounds like your calculations would result in a better product.
Now I can make chicken wings with vinegar
Please please please don't try this. I did and it tastes absolutely disgusting. Tastes just like baking soda. 😢
Edit: okay just saw where she said you really need the salt to bring out the vinegar taste. So I'm gonna try that and see if it helps.