Apple cider vinegar is made from the juice of whole apples in a fermentation process involving yeast and a bacteria called Acetobacter; both these microorganisms turn the natural sugars from apple juice into acetic acid. Since 5000 BC it has been a tonic and beverage and was used as a wound disinfectant as recently as last century.
- · 8% Acidity
- · Assists in digestion
- · Unpasteurised and unfiltered
- · Contains beneficial bacteria and active enzymes