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Also known as: raw apple cider vinegar, ACV with the mother
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
The mother consists of strands of proteins, enzymes, and friendly bacteria that give the product a murky appearance.
Due to its high acidity, it has an almost indefinite shelf life, though it is best used within 2 years for peak quality.
Yes, but it has a fruitier, milder flavor and will add a slight brown tint to light-colored dishes.
No, it is highly acidic and can damage tooth enamel or the throat; always dilute it with water (1-2 tablespoons per cup).
It is unlikely to spoil, but if you see mold or notice an off-smell that isn't vinegary, discard it.
Because it is unpasteurized, some health experts recommend caution; consult a doctor before consuming raw fermented products during pregnancy.
Yes, but ensure it has at least 5% acidity for safe food preservation.
Freezing can kill some of the beneficial bacteria in 'the mother', so it is best stored at room temperature.
It pairs excellently with honey, mustard, olive oil, ginger, and garlic.
unpasteurized apple cider vinegar is a versatile ingredient found in cuisines around the world. With 21 calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
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