Around 5,000 B.C., apple cider vinegar was already being made and believed for its healthy properties. How this fits together? Apple cider vinegar is, logically, made from apples. The apples are squeezed for the juice that comes out. Bacteria and yeast are added to this juice to start a fermentation process (natural change process). In this process, the sugars are converted into alcohol (don’t worry: it’s not a drink that will get you drunk). After this, a second fermentation process is applied. In this, the alcohol is converted into vinegar, creating the final product, apple cider vinegar!
Pure unprocessed apple cider vinegar
With apple cider vinegar, a distinction can be made between clear and cloudy varieties. Clear cider vinegar has been filtered, taking out the floating pulp created during the fermentation process. This pulp actually contains a lot of fiber and valuable nutrients. In addition, clear apple cider vinegar is often pasteurized (heated to high temperatures), where nutrients can be lost. Cloudy cider vinegar is unprocessed, i.e., unfiltered and unpasteurized, which preserves the fiber, beneficial nutrients and originally acetic acid bacteria in the cider vinegar. Together, these components create the cloudy structure and are also known as the “mother.
Our homemade cider vinegar
Our cloudy unpasteurized apple cider vinegar is made from our own apples and fermented on site. This apple cider vinegar still contains all the important substances that should be in apple cider vinegar. This way we can be sure that we have a pure and clean product in our hands.
