Apple Cider Vinegar is made by crushing apples and squeezing out the liquid. Bacteria and Yeast are added to the liquid to start the alcoholic fermentation process, and the sugars are turned into alcohol. In a second fermentation process, the alcohol is converted into vinegar by acetic acid-forming bacteria.

Organic, unfiltered apple cider vinegar (like Bragg’s) also contains “mother,” strands of proteins, enzymes and friendly bacteria that give the product a murky, cobweb-like appearance.

Organic Apple Cider is thought to be antibacterial, antiviral and antifungal.

It can be used in salad dressings, marinades, vinaigrettes, preserving foods , and chutneys, amongst other things.