Apple cider vinegar is something that has been used in Japanese cultures for its many holistic benefits and is made from the fermentation of apple juice. The choice of production method can produce different types of apple cider vinegar; filtered/unfiltered, with/without mother, pasteurised/unpasteurised to name a few. For example, our own bespoke apple cider vinegar product is raw, unpasteurised and features ‘the mother’. But what does this all mean and which type of apple cider vinegar is best for you?
Apple Cider Vinegar with The Mother
This is one of the most popular types of apple cider vinegar. The mother is produced when the fermentation period of production is extended, allowing for a collection of yeast and acetic acid bacteria . Some brands filter out the mother, however at OSU, we chose to keep the mother in our product. ‘The mother’ is made up of good bacteria (also known as probiotics) . Also, ‘the mother’ contains enzymes which are vital in breaking down food . Mother in apple cider vinegar can be characterised by its cloudy appearance.
Filtered Apple Cider Vinegar
Unlike apple cider vinegar with ‘the mother’, filtered apple cider vinegar has gone through a filtering stage to prevent the formation of mother . This type of apple cider vinegar is usually cheaper and is clear/amber-coloured in appearance . Filtered ACV does not contain as many nutrients as other forms of apple cider vinegar.
Unfiltered Apple Cider Vinegar
Unfiltered apple cider vinegar hasn’t been strained or over processed to make a vinegar with more transparency . Because the bacteria isn’t strained out, it continues to ferment. This can result in a change of acidity and taste . Unfiltered ACV is extremely cloudy in appearance.
Unpasteurised Apple Cider Vinegar
Unpasteurised apple cider vinegar hasn’t gone through a pasteurisation stage meaning it has not been heated a high temperature and then quickly cooled . While pasteurisation can help keep the product fresh for longer . The heating process can kill any good bacteria . This makes unpasteurised ACV a popular choice for those seeking maximum effectiveness. Most likely, if ACV is unpasteurised it also comes with ‘the mother’.
Organic Apple Cider Vinegar
Organic apple cider vinegar is certified to be free of chemicals . The appearance of organic ACV varies depending on if it has been filtered or unfiltered.
Raw Apple Cider Vinegar
Raw apple cider vinegar has not gone through filtration, pasteurisation, any chemical processes or feature any added flavourings . In other terms: raw ACV is unfiltered, unprocessed and unpasteurised.
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We use 200 years of Japanese craft to blend 100% natural apple juice with apple cider vinegar for a smoother taste. Our apple cider vinegar is always raw, unpasteurised and with the Mother.
Concentrated Apple Juice (56%), Apple Cider Vinegar (44%), All Natural!
Typical Values per 100g- Energy: 774 kJ/182 kcals, Fat: <0.5g, of which Saturates: 0.1g, Carbohydrates: 39.9g, of which Sugars: 36.4g, Fibre: 0.6, Protein: <0.5g, Salt: <0.01g
Make like the Japanese and drink in the traditional fashion through diluting 1 part (20ml) OSU with 9 parts of still, sparkling or hot water. New to drinking apple cider vinegar? Why not try one of our fruity drinks recipes to acclimatise you to the taste?
We believe OSU should be every foodie's kitchen staple! Need inspiration for how to add plant based flavour to your salad dressings, marinades and dips? Experiment with our quick and easy recipes for mid week meals.
Want more advice on the best times and methods to consume apple cider vinegar? We've assembled best practice in a series of articles and have answered your questions in our FAQs.
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