Thank you for the answer guys.
There's only this small linguistic problem, vinegar means two different things in swedish. Or, it is obviously translated two ways. There is the translation:
Vinegar = Vinäger, like oxidated wine, you have it on your sallad sometimes.
Then there is also Vinegar = Ättikssyra, and as you see, that's a totally different thing. This is a weak acid, and we have it in a glass-can, good to put sliced cucumbers in. =) That would probably make it gherkins? Well, anyway, this Vinegar = ättikssyra (syra = acid) is usually stored in a glass-can with the label 34% or something on it.
If this is indeed the vinegar you are using, how strong should it be? And also, there is some difference between 1 h and ½ day, wouldn't want to kill my HC.
Thanks!
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