Description
Fermented apple juice is used to make the clear, amber-colored liquid known as filtered apple cider vinegar. In contrast to raw or unfiltered ACV, filtered ACV has undergone pasteurization and filtration to eliminate the “mother,” which is a murky mixture of healthy bacteria and enzymes.It is frequently used in pickling, marinades, salad dressings, cooking, and housekeeping because of its strong, acidic flavor. Filtered apple cider vinegar still contains acetic acid and other healthy ingredients, which makes it suitable for a variety of culinary and medicinal uses even though it doesn’t include the probiotics that unfiltered ACV does.
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