This product begins as apple cider, undergoing fermentation where sugars are converted into acetic acid. Pasteurization, a heat treatment, then eliminates potentially harmful bacteria and extends shelf life. The resulting liquid, typically amber in color, retains the characteristic tangy flavor associated with this process.
While pasteurization offers increased safety and stability, it can impact the presence of the “mother,” a colony of beneficial bacteria and yeast often found in raw, unfiltered versions. Historically, its use has spanned both culinary and purported medicinal applications, with proponents citing potential benefits related to digestion and blood sugar management, although scientific evidence varies.
