The particular number of fermented apple juice produced in Brazil, shares traits with its world counterparts. This product undergoes a fermentation course of the place sugars are transformed into acetic acid, leading to a tart, acidic liquid. It’s regularly utilized in culinary purposes as a salad dressing element, marinade ingredient, and common flavoring agent.
Its perceived worth stems from potential health-related attributes related to acetic acid and different compounds shaped throughout fermentation. Traditionally, such merchandise have been valued for his or her purported digestive assist and potential contributions to total well-being. The rising curiosity in pure and conventional cures has additional amplified the deal with this particular kind of vinegar.
