We are here to tell you about Apple cider vinegar, also commonly referred to as ACV. We use it in many of our dishes and dressings here at Green Cuisine and want to tell you why we love it so much. A staple in the vegan pantry, apple cider vinegar can add a sweet, sharp tang to your cooking. ACV is made from apple cider which has been left to ferment until acetic acid-forming bacteria turns the cider into vinegar. It is also known to have some health benefits, such as helping to blunt blood sugar spikes. (Nutritionfacts.org)
Filtered or Unfiltered-Which Type Should You Choose?
Apple cider vinegar can be found filtered or unfiltered.
The unfiltered version contains the “mother of vinegar” which is a mixture of cellulose and acetic acid-forming bacteria (acetobacter aceti). This bacteria was what converted the alcohol in the cider into vinegar.
The filtered version simply has had the “mother of vinegar” removed. This version is more likely to have been pasteurized as well, and is a clearer liquid than the unfiltered vinegar.
Basically, if you want a raw product that has a more flavourful taste, then choose the unfiltered apple cider vinegar. Otherwise, they both can be used interchangeably when using apple cider vinegar in recipes.
What to Do with Apple Cider Vinegar?
Bean salads, grains, dressings, spreads, sauces, dips, can be enhanced by the addition of apple cider vinegar.
The key is not to add too much. An excessive amount of apple cider vinegar will overpower the other flavours of your food. Usually adding two tablespoons will be sufficient, and of course, you can add less according to your taste. Apple cider vinegar is so versatile, and can be indispensable in cooking. For instance, check out this delicious marinade which would not be the same without apple cider vinegar:
2 tablespoons apple cider vinegar
1/4 cup soy sauce or tamari
4 garlic cloves, minced
1 tablespoon grated ginger root
2 teaspoons molasses
2 tablespoons dark sesame oil
1/2 teaspoon chilli paste or a splash of chilli oil
1 block tofu (3/4 pound)
Mix the marinade ingredients in a bowl. Cut up the block of tofu into 1 inch long strips. Add the tofu strips to the sauce, and marinade for ten minutes.
Here is another recipe starring apple cider vinegar:
Apple Cider Vinegar and Maple Dressing
1/3 cup apple cider vinegar
2 tablespoons maple syrup
3/4 cup extra-virgin olive oil
1/2 lemon (for the juice)
1 teaspoon soy sauce or tamari
Blend together the apple cider vinegar and maple syrup. Mix well. Then, add the remaining ingredients and mix well. Use this dressing for all kinds of salads, whether they are grain-based or simply greens. If you like, add some fruit to increase the sweetness.
Try adding in apple cider vinegar when making your own barbecue sauce, or use apple cider vinegar for your baking. Having apple cider vinegar in your pantry can certainly be useful!
How do you like to use your ACV? Give these dressings a try, and let us know what you think!
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