Apple vinegar

Vinegar produced from apples: juice is first fermented to cider, then Acetobacter oxidises the alcohol to acetic acid. Essentially the same as cider vinegar, it has a fruity, mellow character distinct from harsh distilled or sharp wine vinegars. The unfiltered ‘with the mother’ style — cloudy with cellulose and bacteria — dominates natural-food markets. Uses span salad dressings, pickling, marinades and beverage shrubs. It carries a long train of traditional health claims, from digestion to blood sugar, though clinical evidence for most remains thin. Regulatory standards define minimum acidity, typically around five percent.