Organic apple juice is transformed into cider vinegar through a natural fermentation process. The first step is alcoholic fermentation (a process that can last 2-3 week), followed by acetic fermentation when the acetic bacteria form a thin membrane on the surface of the cider known as “the mother of vinegar”. This transforms the acid into vinegar. Unfiltered cider vinegar is kept in wooden barrels until bottled. There is no deadline for its use. Mixed with olive oil and spices, cider vinegar is great in salads and marinades.
Available in bulk at the farm only.