The method of fermenting crushed apples to create a vinegar that retains its tradition of useful micro organism, yeast, and proteins, referred to as the “mom,” yields a definite product. This naturally occurring sediment, typically seen as cloudy strands or sediment, is integral to the vinegar’s purported health-promoting properties. This dwelling tradition is a key differentiator from commercially produced vinegars that bear filtration and pasteurization.
The retention of this tradition contributes considerably to the perceived worth of the ensuing vinegar. Advocates cite potential benefits starting from improved digestion and intestine well being to enhanced nutrient absorption. Traditionally, unfiltered and unpasteurized vinegars had been generally produced in houses and small-scale operations, emphasizing pure fermentation and the preservation of useful microorganisms. The presence of the tradition is usually related to a extra strong and sophisticated taste profile.