Fermented apple juice

Fermented apple juice is a liquid resulting from the natural fermentation of apple juice. This process transforms the sugars present in the juice into alcohol and acetic acid, creating a beverage with a slightly acidic and refreshing flavor, and a low alcohol content. Its texture can range from liquid and clear to cloudier, depending on the fermentation method used.

Originating in regions where apples are abundant, such as Europe and North America, fermented apple juice has become popular in many cultures both as a traditional beverage and as an ingredient in various culinary recipes. In Hispanic American countries, this product is especially valued for its versatility in preparing dressings, marinades, vinaigrettes, and sauces.

Among its properties, its probiotic contribution stands out due to the beneficial bacteria generated during fermentation, which can promote intestinal health. Furthermore, it contains natural antioxidants from apples, vitamins, and an acidity that helps balance flavors in dishes. It is also a more natural and less processed alternative to commercial vinegars.

Regarding popular synonyms in the Hispanic American world, it is known as apple cider vinegar when it reaches a more acidic state, or simply fermented apple juice. In some regions, it may also be called natural cider when the alcohol content is more pronounced, although the latter has a different profile and is mostly consumed as a beverage.

In cooking, fermented apple juice is ideal for adding an acidic and complex touch to salads, stews, and desserts, and it is an excellent base for making vinaigrettes and cocktails.