Apple cider vinegar (ACV) is a type of vinegar made from fermented apple juice, prized for its acetic acid content and the presence of the "mother".
Ingredients & Description
Core Ingredient: Crushed fermented apples and water. High-quality varieties are raw, unfiltered, and unpasteurized.
The "Mother": A cloudy sediment composed of strands of proteins, enzymes, and friendly bacteria formed during fermentation.
Nutritional Compounds: Contains acetic acid as its active ingredient, trace minerals (potassium, magnesium, calcium), and small amounts of amino acids and antioxidants.
Appearance & Taste: Amber or pale yellow color with a cloudy look if unfiltered, and a sharp, intensely sour smell and taste.
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