As early as the 4th century BC, Hippocrates incorporated vinegar into his treatments.  Much later, in the 15th century, alchemists used vinegar to extract mineral salts.  The discovery of vinegar therefore dates back thousands of years.  Because vinegar is so easy to make, it can even be produced unintentionally.  In fact, it is highly likely that vinegar was originally created accidentally.  A batch of fruit juice, left in the open air, transformed into fermented liquid: a precursor to our wines of today.

In contact with the air, this <wine> underwent a new fermentation process.  One taste revealed its sourness, and vinegar as born.  Our resourceful ancestors quickly discovered a range of uses for vinegar.

These include preserving the freshness, color and firmness of vegetables, conserving fish, etc.

The virtues of this marvelous concoction would soon become known far and wide.  Each sugared liquid --wine, beer, fruit juice, etc.--produced a different vinegar.  Apple cider vinegar soon made an appearance and quickly gained popularity.  Its rich components, vitamins, minerals and enzymes have all strengthened its reputation as a nutritious food.

Vinegar producer's lack of knowledge is the principle cause of the appearance on the market of lesser quality cider vinegars.  Ignorance of the virtues of natural cider vinegar has driven consumers to overlook cider vinegar, with its cloudy appearance and deposits, known as <mother of vinegar>.  Some producers have chosen o clarify and pasteurize the product, which is a mistake.  The pasteurizing process requires reheating, which in turn destroys the enzymes and rich minerals that cider vinegar contains, such as potassium, phosphorus, iron, copper and magnesium.

Ancestral cider vinegar undergoes no transformation whatsoever.  Because it is neither filtered nor pasteurized, all of the qualities of the apples are retained.  It also preserves its <mother of vinegar>, the centerpiece of cider vinegar.

<Mother of vinegar> refers to the gelatinous deposits which form in the bottom of the container when alcohol transforms into vinegar.  This natural change is induced by bacteria.  The resulting gelatinous mass tastes pleasant, is perfectly edible and often used to stimulate production of a new vinegar, hence the name mother of vinegar.  Today, most producers pasteurize their product before bottling, a process which prevents the formation of <mother of vinegar> in the bottles.

Next time you notice the cloudy appearance and gelatinous deposits in Ancestral cider vinegar, remember that they confirm the presence of <mother of vinegar>, thus assuring a top quality product that has preserved all of its natural properties.