Our Apple Cider Vinegar is made of “No Pesticide Applied” prairie apple, aged the artisan’s way. The soft cider is fermented into an alcoholic drink using only the natural process of the apple. The second process, where the “Mother of Vinegar” turns the alcoholic drink into acetic acid (which is vinegar) can take up to one year. It is a slow but natural process.
Our apple cider vinegar usually is at a level of 5.4% acetic acid. It is said that, people using apple cider vinegar for all the health benefit claims, are or should be using unpasteurized ACV that are between 5% and 7% acetic acid and a vinegar that has “Mother of Vinegar” in it.
It is unpasteurized but goes through a light filtration to remove any light particles that may have entered the cider during the process. This filtration gives you the clarity you need to see the deposit called “Mother of Vinegar” which forms at the bottom of a 100% pure cider vinegar. This is why we chose a clear glass bottle. This gelatin like substance is a guarantee of authenticity.
NEW – INFUSED VINEGAR
Diana has found a way to improve her already fine artisan-made vinegar. Using Petrofka’s Extra-Aged Apple Cider Vinegar she infuses it with fresh garlic, herbs, spices and whole fruit. Use as a marinade or on salads, veggies or in dips and stir frys.
Non-pasteurized, 5-6% acetic acid,
“Mother of Vinegar” present.
For this raspberry and mint vinegar, Diana blends ripened raspberries with fresh mint and Petrofka’s Extra-Aged Apple Cider vinegar to produce this fresh vinegar.
Apple cider vinegar infused with whole garlic & oregano leaves.
Apple cider vinegar infused with organic orange peels, organic cinnamon sticks & rosemary leaves.
Vinegrette Recipe: Combine ¾ cup EVOO, ¼ cup vinegar and add salt & pepper to taste. Yields 1 cup
Try our newest product made with ACV – Honey & Ginger ACV Drink