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 transferred from the apples mineral elements such as sodium, magnesium, calcium, etc., along with potassium, are important for 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.
