What is cider vinigar?

1. Apple Cider: Freshly pressed apple juice, often unfiltered, is the starting point.

2. First Fermentation: Yeast converts the sugar in the cider into alcohol, creating a product similar to hard cider.

3. Second Fermentation: Acetic acid bacteria are introduced, converting the alcohol into acetic acid. This process gives the vinegar its characteristic sour taste.

4. Aging: The vinegar is aged in barrels or tanks, allowing the flavors to develop and mellow.

Cider vinegar is known for its:

* Tangy, fruity flavor: It has a milder acidity than other vinegars, and often retains a subtle sweetness.

* Versatile uses: It's great in salad dressings, marinades, sauces, and even as a cleaning agent.

* Potential health benefits: Cider vinegar contains acetic acid, which has been linked to benefits like blood sugar control and weight management.

Note: Not all apple cider vinegar is created equal. Some varieties are unpasteurized and cloudy, while others are filtered and clear. The quality and flavor can vary depending on the apples used, the fermentation process, and the aging time.