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Everything You Need to Know About “The Mother” of Vinegar
Melody Nazarian
By Melody Nazarian
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You may have heard “The Mother” being thrown around by your health-conscious friends. Don’t be confused, they’re not talking about their actual mothers, but rather, a substance found in unrefined, unpasteurized, and unfiltered apple cider vinegar. If you’re more of a visual person, it’s the murky film that sits at the bottom of the cider bottle.

Mother of vinegar, also known as Mycoderma aceti, is made of acetic acid bacteria that develops on fermenting alcoholic liquids, which turns the alcohol into acetic acid. To get even more detailed, the acetic acid is specifically created in the secondary fermentation process of the apple cider vinegar. It is added to wine, apple cider vinegar, or other alcoholic liquids to produce vinegar. It’s rich in prebiotics, which serve as food for beneficial bacteria that live in our intestines. One of the biggest benefits of “The Mother” is that it concentrates powerful antioxidants like gallic acid in much higher concentrations than the vinegar itself. It’s similar to SCOBY (Symbiotic Culture Of Bacteria and Yeast) in the kombucha-making process.

It may look icky before you mix the bottle to break it up, but “The Mother” has a slew of health benefits that, well, your real mother will totally approve of. In fact, after seeing its pros, it will make you want to soak up unrefined apple cider vinegar, even if it means holding your nose! For the least daunting results, we recommend adding a teaspoon of apple cider vinegar and a teaspoon of honey to a cup of boiled or warm water. Finally, here are some anecdotal benefits of apple cider vinegar with The Mother, in case you’re wondering about what else ACV can do for you.*

“The Mother” of Pros

*Claims not backed by scientific data

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