Apple cider vinegar is fermented juice from crushed apples. In my books, raw apple cider vinegar should always be in good stock in a pantry. Having a sweet-tart flavour, it can be used to balance many dressings and vinaigrettes and can replace lemon juice in most dishes for a lively dynamic.
Be sure to purchase (or make) only raw, unfiltered apple cider vinegar, which contains the “mother of vinegar” that makes it so beneficial. It contains many vitamins, minerals, living enzymes and good bacteria that promotes healthy digestion as well as having anti-septic and anti-fungal properties.The pectin in raw apple cider vinegar also promotes healthy bowels and elimination. In contrast to raw apple cider vinegar, the pasteurised version has lost the health-promoting properties. With a mild 5 percent acidity, apple cider vinegar normalises the body’s acid-alkaline balance.
As a morning digestive tonic, dilute one tablespoon of apple cider vinegar in one cup of water. Apple cider vinegar may also be used topically to clear acne and dandruff.
Homemade vinegars are easy to make, with apples or any other sweet fruit.
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