Apple Cider Vinegar with the Mother

Apple cider vinegar with the mother is raw, unfiltered and unpasteurized, which means the cloudy strands of cellulose and bacteria that formed during fermentation are still in the bottle. That is the mother. Most supermarket cider vinegar has been filtered and heat-treated until it is clear, stable and considerably less interesting.

What the mother actually is

During fermentation, acetic acid bacteria build a raft of cellulose on the surface of the cider. Filtering and pasteurizing strips it out and kills the culture, which extends shelf life for a distributor and takes character out of the bottle. We leave ours in. It will settle to the bottom, and shaking the bottle before you pour is normal. If you want the fermentation detail, read how small-batch vinegar is made.

Choosing between them

Using it beyond the salad bowl

Cider vinegar is more useful than its reputation suggests. It cuts fat in pork and roast chicken, sharpens a barbecue sauce, makes a fast quick-pickle for onions, and is the acid in a proper apple cider vinegar vinaigrette. Plenty of people also take it in water first thing, which we cover in the morning routine guide. It is worth being clear that we sell this as food, not as medicine.

Common questions

  • Should I shake it? Yes, if you want the mother in your pour. It is harmless either way.
  • Is this the same as cleaning vinegar? No. Cleaning vinegar is distilled and higher in acid, and it is not for cooking. We explain the split in cleaning vinegar vs cooking vinegar.
  • Does it need refrigerating? No. The mother may keep growing slightly in the bottle. That is not spoilage.

 

To taste across all five, the apple cider vinegar sampler has them in mini bottles. Orders over $85 ship free in the contiguous US.