Apple cider vinegar, distinct from the vinegar used in fish and chips, is a product of apple cider fermentation. Bacteria, known as ‘the mother’, along with yeast, ferments the natural sugars in apples. After a while, the cider will turn into alcohol and, after further processing, into the apple cider vinegar we know and love.
There are two types of ACV: with 'mother' and without. ACV with 'mother' retains good bacteria from fermentation, whereas ACV without has been filtered to remove the ‘mother’.
All this means is that apple cider vinegar with 'mother' is full of good bacteria used in the fermentation process as it is not filtered out after production. The 'mother' contains friendly bacteria that may play a key role in supporting digestive health.
Even though apple cider vinegar without the mother has been filtered, it doesn't mean it loses all its properties. But choosing ACV with the mother means you get even more of the good stuff.