Made by fermenting apple juice into hard cider the alcohol reacts with airborne bacteria to create acetic acid (vinegar). The process produces a tangy fruity flavor suitable for use in many dishes but particularly good in those containing fruit.
Made by fermenting apple juice into hard cider the alcohol reacts with airborne bacteria to create acetic acid (vinegar). The process produces a tangy fruity flavor suitable for use in many dishes but particularly good in those containing fruit.