One sip. So many wellness benefits.
Always raw. Always original. Always organic. And yes, the “Mother” is inside every bottle so you know you’re always getting your daily dose of wellness.
✓
HALAL
✓
ORGANIC
✓
NON-GMO
✓
GLUTEN-FREE
✓
VEGAN
✓
KOSHER
Benefits
✓ Weight loss support
✓ Helps regulate blood sugar
✓ Controls cholesterol levels
✓ Manages blood pressure
✓ Improves digestion
✓ Enhances skin clarity
✓ Boosts immunity
✓ Fights dandruff & Frizz
✓ Natural detox
• 100% Certified USDA Organic
• B Corp Certified
• Non-GMO Project Verified
• Produced in the USA
• Naturally Fermented
• No additives like coloring or processed sugars
• Produced with several delicious varieties of organic apples
• Kosher
• Vegan
• Gluten-Free
How to use
Apple Cider Vinegar is a household staple.
It's versatile in the kitchen and self care certified. From a salad dressing to a skin toner, it's easy to incorporate wellness into your day.
Add 2 tablespoon to 8oz of water of your daily dose of wellness
Give your smoothies a boost with ACV blends
Shake before using!
Shake before using!
Shake before using!
Ingredients
Wellness in a bottle.
Our raw, unfiltered vinegar is full of zesty natural goodness.
Organic Apple Cider Vinegar, Water
Nutritional highlights
1 tbsp
Sugar
0g
Calories
0
Carbs
0g
How long can I keep unused ACV? Will it go bad?
Bragg Apple Cider Vinegar is good for 5 years from the date of manufacture, opened or unopened.
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Is apple cider vinegar safe even though it is not pasteurized?
Yes, Our Apple Cider Vinegar is safe to consume.
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Do I need to keep apple cider vinegar refrigerated?
No, it does not need to be refrigerated.
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What is the ‘mother’ in ACV?
The “mother” is strands of proteins, enzymes and
friendly bacteria that give the product a murky
appearance
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How is apple cider vinegar made?
Apple cider vinegar is made in a two-step fermentation process to convert apple juice into vinegar. First, the apples must be crushed and juiced. Then, bacteria and yeast convert the sugars in the juice to alcohol. This is called “fermentation”, and is the same process for making wine or beer. Lastly, a second fermentation occurs when the alcohol is converted into vinegar by “acetobacter” bacteria which creates acetic acid. The compounds in apples give apple cider vinegar a sweet and crisp flavor, and the acetic acid provides sour notes.
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How long can I keep unused ACV? Will it go bad?
Differed from the prior bottle with more presence of a mother in it. There seems to be an imbalance of flavor and consistency.
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