Apple Cider Vinegar (with mother) | Kuninda

Difference between Apple Cider Vinegar & Apple Cider Vinegar with “Mother Vinegar” –

ACV Has Mother Issues! (Pun – Intended)

Both versions are made with a “mother” (a substance composed of cellulose and friendly bacteria), which turns the apple juice from alcohol to actual vinegar. It’s the mother that causes the only major difference between the two types of apple cider vinegar.

Filtered ACV will have no trace of the mother and most likely be pasteurized. The filtering process removes the vinegar “mother” and any sediment, leaving a clear, amber-coloured vinegar. Unfiltered ACV will have a small amount of the mother and is organic and unpasteurized. Its appearance is cloudy and may contain small amounts of sediment. It also allows you to make your own vinegar with it.

How to use –

This natural fruit vinegar of apples is first great as a morning shot on an empty stomach, just before meals, or just before bedtime. Depending on each individual’s dietary and physical needs, Apple Cider Vinegar works as an overall tonic, gut cleanser, metabolism booster and digestion catalyst (that is thanks to the probiotic nature of natural vinegars that are not heat treated, not filtered and have their mother intact). So we always advise you to first speak to your nutritionist and then figure out when is the best time of day to consume the ACV.

In general, though we use it in our gravies to add the right amount of sourness, it is lovely in salad dressings as well. But most recently we love it with just some soda + tonic and a little ice. Very refreshing acidic drink that tastes of apples.

Shelf life – 3 years

Storage – Store in a cool dry place. Refrigerate once opened.