Apple Cider Vinegar tastes, well...vinegary. It is sour, tart, astringent, and when diluted a little bit sweet.
Apple Cider Vinegar is made through a fermentation process. It becomes vinegar rather than alcohol because the fermentation process is allowed to continue until ultimately all of the alcohol oxidizes away and you’re left with vinegar. This same process happens to grapes and other ingredients that can be fermented into alcohols; if you leave them to ferment long enough, they will ultimately develop into a type of vinegar.
From a culinary perspective, apple cider vinegar is a really interesting ingredient. I think it has a much better, more complex flavor than white vinegar so tend to swap out and use the ACV wherever a recipe calls for white. It is also a great addition to slow cooked meats. The acetic acid, which is a key component of ACV helps break down the protein molecules in the meat making it tenderer and enhancing the flavor spectrum. ACV is also great for preserving different and various vegetables since it in and of itself a preservative. The main preservative component, which is also great for annihilating bad bacteria, is Acetic Acid. ACV can be used in baking as an egg substitute, just use a tablespoon of ACV wherever you would have used one egg. I love using ACV in salads and sauces, especially raw food dishes. I also love to just sip on it, adding a tablespoon of it to warm water. It works wonders, which brings us to the health benefits of ACV.
The acetic and malic acids in Apple Cider Vinegar make it antimicrobial and antibiotic. In fact, its first recorded use is in Greece. Hippocrates prescribed it for a wide variety of ailments, including colds and flu, digestive issues, and even in wound care. Roman soldiers and Japanese samurai both recorded using ACV as an energizing tonic, mixing it with honey and sipping on it throughout the day. It was also added to water to kill any potentially harmful bacteria.
Today recommendations for sipping on apple cider vinegar or adding it to food are plentiful. Even better, it also works outside of your body, on your skin, hair and even as a deodorant. Sipping acv balances the ph in your body and fights against bacteria. It can be helpful against urinary tract infections, foodborne bacteria, candida, and e.coli. It also is helpful for balancing blood sugar, satisfying appetite and research suggests that 1-2 tbsps a day for at least 12 weeks can aid in weight loss.
I sip a cup of acv daily as a refreshing tea like drink. I also use it on my hair as a final rinse, which makes it soft and shiny, as well as using it on my skin as a toner.
It’s all around great stuff.
The caveat: make sure you are drinking unpasteurized real deal apple cider vinegar that has been fermented the traditional and time honored way. Otherwise, you are just going to be drinking synthetic additives and colorings. You can tell it is unpasteurized because it will still have the “mother” floating around in the bottle. The mother is the actual, initial bacterial host, which is way awesome.