Apple Cider Vinegar


Wikipedia defines it as as type of vinegar made from cider or 'apple must' and has a pale or medium amber color. Unpasteurized or organic contains 'mother of vinegar', which has a cobweb-like appearance and can make vinegar look slightly congealed. Used in salad dressings, marinades, food preservatives, and many others. It 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 sugars are turned into alcohol. In a second fermentation process, the alcohol is converted into vinegar by acetic acid-forming bacteria (acetobacter).

Here are some of my discoveries about this miracle vinegar. You are welcome to read and try. Click on.

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