Apple Cider Vinegar | The Unfiltered Vs Filtered Dilemma

By Author: ACV
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On the other hand, unfiltered acv, or raw apple cider vinegar, retains the mother and is also not pasteurised. Hence, it appears cloudy and many also contain some sediments. Note that it is this mother that transforms the alcohol in the acv to vinegar as it consists of acetic acid bacteria.
So which of these two solutions is better?
As far as cooking with acv is concerned, both vinegars are pretty much the same. However, the unfiltered version is considered to be more organic. Further, it can also be used to make your own homemade vinegar. But the filtered version has a more subtle apple flavour, lending the dish an a mild fruity kick.
With the unfiltered vinegar, one need not store it in the refrigerator as the high acidity dissuades bacterial growth. In fact, one can store it for up to two years in natural conditions. Further, unfiltered apple cider vinegar is also said to have health benefits such as regulating blood sugar levels and curing sore throats.
On the whole, while unfiltered apple cider vinegar may contain the mother, supposedly have more health benefits and lend your dish that pronounced ...
... fruity flavour, it is also heavier on the pocket. Thus, if you are looking for a cheaper way out, the filtered apple cider vinegar is your answer. But if you aren’t too tight on budget, then the raw apple cider vinegar may turn out to be a better option.