I use Bragg certified organic raw apple cider vinegar in Chicaoji. I think it tastes good and provides a variety of benefits that distilled vinegars do not. It is unfiltered, unheated, and unpasteurized. It contains the “Mother of Vinegar” which occurs naturally as strand-like enzymes of the protein molecules. Apple cider vinegar has been used since ancient times for its preservative and health qualities as well as for flavor.
Braggs has an extensive web site loaded with all sorts of info. Click HERE to visit their site.
My hope is to one day obtain apple cider vinegar locally. Lopez Island is in a wonderful fruit growing region. Bragg comes from California in one gallon plastic jugs and I am on the look out for a more local vinegar in reusable barrels. I know only one certified organic vinegar producer in Washington state near Port Townsend on the Olympic Peninsula named Alpinefire Cider. Unfortunately, Alpinefire is not able to provide sufficient quantities of vinegar at this time but hopefully will within a few years.
Their web site is http://alpenfirecider.com/ .
Vinegar is amazing stuff. Here is a short story about vinegar:
The sun shines on the apple tree leaf and chlorophyll magically makes a simple sugar out of sunlight, carbon, and hydrogen: carbohydrates. Now the yeast come along and break the sugars down into carbon dioxide and alcohol in an anaerobic (no free oxygen) environment we call fermentation. Hot on the heels of the yeasts are the acetobacters which are bacteria that in an oxygen rich environment break down the alcohol into acetic acid and some other things. Acetic acid is the sour part of vinegar. All sorts of benefits derive from consuming or applying vinegar to our bodies.