An old pantry staple
Vinegar is as old as wine. When wine or cider sits open, bacteria turn it sour. Cooks learned to use that sour liquid to keep food fresh and to add a bright taste.
How cider vinegar is made
Apples are pressed into juice. Yeast turns the sugar into alcohol, which makes cider. A second step turns the alcohol into acetic acid, and that is vinegar. Some bottles keep a cloudy strand called the mother.
What cooks do with it
Pickles, slaws, dressings, barbecue sauce, marinades and a splash in soups all use it. A little goes a long way because the taste is sharp.
Why it is in a gummy
Jellutide lists apple cider vinegar first in the 525 mg blend. A gummy lets you take it without measuring a spoonful.*
The full story is on the apple cider vinegar page.
*These statements have not been evaluated by the Food and Drug Administration.
