The unfiltered apple cider vinegar is a new product derived from well ripe sweet apple varieties, followed by alcoholic fermentation of the fruit sugars and an acetic acid fermentation. It contains the so-called “mother” of live acetic acid bacteria, enzymes, minerals and organic substances, a large amount of pectin and natural malic acid. It can be used as a natural preservative and to spice various dishes. Except of acids, the apple cider vinegar contains flavonoids, some microelements and vitamins.
