Organic Food Lover

Organic vinegar is a liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration ranges typically from 4 to 8 percent by volume for table vinegar (typically 5%) and higher concentrations for pickling (up to 18%) although in some countries the minimum strength may be less. Natural vinegars also contain smaller amounts of tartaric acid, citric acid, and other acids. It has been used since ancient times, and is an important element in Western and European, Asian, and other traditional cuisines of the world.

The word "vinegar" derives from the Old French vin aigre, meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process.

Organic Apple Cider Vinegar

Organic apple cider vinegar, otherwise known simply as cider vinegar, is made from cider or apple must, and is often sold unfiltered, with a brownish-yellow color; it often contains mother of vinegar. It is currently very popular, partly due to its alleged beneficial health and beauty properties (see below). Due to its acidity, apple cider vinegar can be very caustic, even burning the throat. If taken straight (as opposed to usage in cooking), it should be diluted before drinking. Others dilute it with warm water and add some honey. There have been reports of acid chemical burns of the throat in using the pill form of organic apple cider vinegar.

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