The apple cider vinegar is obtained from sweet varieties of apples, subsequent alcoholic fermentation of sugars and getting cider. Yeast of live acetic acid bacteria is added to the cider to enable the acetic acid fermentation. This product contains all the valuable substances of the apples. The remarkable organic malic acid maintains normal digestion; it is an important building block interacting in the human body with minerals. The transferred from the apples mineral elements such as sodium, magnesium, calcium, etc., along with potassium, play an important role in the regulation of the body metabolism. Except for vegetables pickling, the apple cider vinegar is irreplaceable in the modern culinary and is used for salads seasoning, gourmet sauces, mayonnaise, marinates etc.