About Raw Apple Cider Vinegar
Apple cider vinegar is made by fermenting apples into a sour, pungent liquid that has long been used in food and drink applications. Crushed apples are first exposed to yeast, which ferments the sugars and turns them into alcohol. Then, bacteria are added, that further ferment the alcohol turning into acetic acid, which is the main active compound in the vinegar. Acetic acid is what gives the vinegar its strong sour smell and flavor.
Our organic apple cider vinegar comes from Netherlands using biological farming apples, non-GMO and without any additives. It is in its natural state, unfiltered and completely unprocessed so don’t worry if you see bits of solid mass floating around. These pieces are the “mother,” a combination of yeast and bacteria that forms to eat up the sugars and create the vinegar. Not only is not harmful but cider vinegar’s benefits (probiotics, enzymes and acetic acid), are attributed to it. Most commercial apple cider vinegars are filtered and pasteurized to increase their self-life that destroyed many of the benefits coming from the “mother”.
Storage and shelf life
Apple cider vinegar lasts a very long time thanks to the acidic nature of the product, though it is recommended to store the bottle in a cool, dim spot of the pantry.
Indefinite. We recommend consuming in 2 years’ time for best quality.
Shipping and delivery
Item is available for delivery and pick up from the store.
The product is delivered in glass jars. We are doing our part to close the loop towards circularity by offering this product in glass container with a deposit (Statiegeld) which can be refunded in full at our store for your next purchase.
How to use
Apple cider vinegar adds a nice tang and taste to dressings and sauces. Mixed with herbs and olive oil, cider vinegar makes an excellent vinaigrette, especially for hearty salads comprised of kale, arugula, or spinach, topped with nuts, cheese, beans, and seeds.
Apple cider vinegar is also a great food preservative that’s why is widely used to lightly pickle vegetables like carrot, radish, and cucumber, which are delicious eaten on their own or when added to a sandwich. You should also use it when preparing a marinade; the vinegar breaks down the food’s surface and allows the flavor to get in. In this way it tenderizes rich meats and cut the fat.
It can be a key ingredient to your homemade barbeque sauce and ketchup.
Make dairy-free buttermilk using apple cider vinegar and vegan milk (this works best with a high-protein option, like unsweetened soy milk). It is also a popular flavor and texture enhancer in baking, especially when making vegan treats that can’t include eggs. Adding a tablespoon of chilled apple cider vinegar is the key to the flakiest pie crust you’ve ever made.
Cider vinegar can also be used in drinks. A shrub is a vinegar-based fruit drink that’s sour and sweet and is a refreshing beverage on a hot day. Sip it straight or add booze for a cider vinegar forward tipple. You can also spruce up a cup of cider vinegar with spices such as ginger, cinnamon, honey, horseradish, and garlic for the ultimate cold cure that also tastes good. Or, simply add to a glass of fresh juice for a little punch.
Flavor Pairings: Olive oil, honey, onions, garlic, lemon, mustard, ginger, maple syrup, cayenne pepper, turmeric.
Other interesting information
The apples come from orchards in the Betuwe. Many of these apples are specialty cider varieties that have been carefully selected and matched. By using apples of different varieties, a rich palette of tannins and aromas is created.
The apples in the orchards grow without pesticides. Once ripe, they are picked by hand, then ground and pressed. During fermentation, the sugar in the apple juice ferments to form alcohol. By using the yeasts that are already naturally present in this area, the product gets its unique taste. After fermentation, the cider matures for a few months before it can be drunk. The part that remains after the apples have been squeezed goes to the neighbour’s cows as a feast.
Because the taste of the apples and the yield of the harvest vary a bit each year, the taste of the cider will not be exactly the same every year. Just like with wine, each vintage has its specific character. And that’s exactly what we find so charming about our cider!
