At Bragg®, we’ve been making apple cider vinegar the same way for decades, guided by nature, grounded in science, and inspired by a century-old tradition that started with Paul and Patricia Bragg. And despite what social media might say, we haven’t changed our apple cider vinegar recipe.
Not. One. Drop…
The same tart, tangy vinegar you use in salad dressings, marinades, and wellness tonics today is the same one that’s been trusted for generations. But why keep the same 100-year-old recipe? What makes it so good?
Let us explain.
Table of Contents
- What Is It about Bragg® Apple Cider Vinegar?
- Guided by Nature
- Grounded in Science
- Always Bragg®
- The Bragg® Difference: By Lifestyle
- FAQs
What Is It about Bragg® Apple Cider Vinegar?
From its naturally fermented origins to its bright, tart flavor, Bragg® ACV has remained a trusted kitchen and wellness staple for over a century. But why?
It’s simple: We’re guided by nature, grounded in science, and always Bragg®.
Below, we’ll delve into each of those pillars: how nature guides our process, how science supports it, and how, together, they create the same consistent bottle that makes Bragg® so good.
Guided by Nature
How Is Apple Cider Vinegar Made?
The process of making apple cider vinegar is simple, but it’s also a beautiful example of what happens when you let nature do its work.
It all begins with fresh-pressed, organic apple juice. We use carefully selected apple varieties that are juiced and placed in a controlled environment at room temperature to start alcoholic fermentation. This is the same process used in making wine or beer.
Naturally occurring yeasts convert the fruit’s sugar into alcohol, transforming apple juice into apple cider. Then, acetic acid bacteria (sometimes called Acetobacter [¹]) enter the scene, starting the second stage: acetic acid fermentation.
This is when alcohol turns into acetic acid, the compound responsible for vinegar’s sour flavor, preservative power, and unmistakable tang.
Over the course of about a week (sometimes longer, depending on conditions), the liquid completely transforms. The cloudy strands floating in the vinegar? That's a byproduct of the "Mother", a natural result of the fermentation process, and a sign that your vinegar is raw and unfiltered.
Finally, the vinegar Mother settles, and the final vinegar is tested for consistency and acidity. Ours continually measures at 5% acidity: the standard across the cider vinegar industry for flavor, preservation, and functionality.
And that takes us to our next section…
Grounded in Science
What the Science Says About Acetic Acid and the “Mother”
Paul and Patricia Bragg were among the first to introduce Americans to unpasteurized vinegar containing the “Mother”. Science continues to explore what people have known for generations, that vinegar, made simply from apples and time, can be a valuable part of a balanced lifestyle.
Each tablespoon of Bragg® Apple Cider Vinegar, with a 5% acidity, provides roughly 750 mg of acetic acid. Research suggests that acetic acid may play a role in supporting normal metabolic processes involved in how the body uses carbohydrates and fats [²].
Modern studies have also examined vinegar’s potential role in supporting healthy weight management, balanced blood glucose levels, and overall wellness when paired with a nutritious diet and active lifestyle [³].
While ongoing research continues to clarify these effects, one thing remains clear: acetic acid is what gives apple cider vinegar its distinct flavor, tang, and versatility, in the kitchen and beyond. As always, speak with your healthcare practitioner about any health-related questions.
Why 5% Acidity Matters
So why 5% acidity? How is that achieved? And why is that 5% level so important?
Let’s start with the FDA guidelines establishing a minimum of 4% acidity for vinegar (apple cider included) [⁴]. This is the minimum acetic acid concentration required for any liquid to be considered vinegar. Most vinegar, in general, contains between 4% to 8% acetic acid, the compound responsible for its flavor and stability.
By ensuring our cider vinegar is consistently at 5% acidity, you can be confident that:
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Each tablespoon of Bragg® ACV provides approximately 750 mg of acetic acid, the amount used in most industry studies for maintaining consistency
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You’ll have the same experience with every bottle, whether you’re mixing it into salad dressings, pickling veggies, or adding it to your favorite fermented foods recipe.
And that takes us to our next section, which explains why the bottle of Apple Cider Vinegar you could have bought 100 years ago is the exact same one you can buy today. No fillers, additives, or substitutes. Ah... the good old days.
Always Bragg®
Consistency with Acetic Acid Fermentation
Fermentation is a living process, and like all natural things, it can vary slightly from batch to batch.
When apple cider ferments into vinegar, the “Mother” naturally transforms alcohol into acetic acid, the key compound that gives vinegar its bright tang and preservation power. That small difference might seem minor, but even slight variations can change how vinegar tastes, mixes, and performs in recipes.
As a result, vinegar producers add a small amount of water at the time of bottling to create a consistent level of 5% acidity (similar to practices used in making beer, wine, spirits, and other fermented food or beverages).
Imagine if one bottle of cider vinegar measured 6% and another 5%, your salad dressings would taste sharper, your pickling brine would preserve differently, and your daily ACV mix might not feel the same. Consistency matters, for flavor, for function, and for the Bragg® experience you expect every time you twist the cap.
Consistency with Apple Varieties
Because apple cider vinegar is a natural product, its appearance varies depending on the variety of apples used during fermentation. Each apple you see in your local grocery store looks different (after all, the U.S. grows over 100 varieties of apples); however, the variation in color between apples DOES NOT affect the benefits within.
The same holds true for our vinegar; the color of the vinegar does not indicate the product's acid level, taste, or wellness benefits. Here at Bragg®, we have a Quality Assurance team that continuously tests our apple cider vinegar products to ensure they meet that 5% acidity standard. We take great pride in the collaboration between our team and partners, ensuring that every Bragg® bottle meets our strict quality standards.
The Bragg® Difference: By Lifestyle
We believe good food should fit every table…because wellness isn’t one-size-fits-all. And that’s reflected in every choice we make:
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USDA Organic: Grown without synthetic pesticides, fertilizers, or genetically engineered seeds. Because making apple cider vinegar should begin with clean soil and real fruit.
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Raw & Unfiltered: Our vinegar keeps the “Mother” intact, those naturally present proteins and enzymes that form during fermentation. It’s proof of authenticity in every bottle.
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Non-GMO: Our commitment to transparency means our apple cider is free from genetically modified ingredients, just as nature intended.
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Kosher: Prepared with care for dietary inclusivity, ensuring every household can share in the Bragg® tradition.
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Vegan: Made entirely from plants (no animal byproducts, no additives), just organic apples, filtered water, and the natural rhythm of acetic acid bacteria doing their work.
This combination of values and process creates a product that stands apart from commercial brands or quick homemade cider vinegar shortcuts. Every batch undergoes a meticulous balance of fermentation time, taste testing, and final vinegar quality checks to ensure that each bottle delivers consistent vinegar flavor, texture, and integrity.
Because when food is crafted thoughtfully, from orchard to clean jar, it doesn’t just fit into a diet. It fits into a lifestyle.
FAQs
What’s the difference between apple cider and cider vinegar?
Apple cider is just pressed, unfermented apple juice: sweet, cloudy, and full of fruit flavor. Cider vinegar, on the other hand, is what happens when that cider goes through natural fermentation. During this process, yeasts and beneficial bacteria convert the natural sugars into acetic acid, giving apple vinegar its tangy edge and long shelf life.
Can I make cider vinegar at home?
No, but fear not, Bragg® has you covered in most grocery locations (and online!)
If you really want (and are a DIY pro), you can make macerated vinegar made with sugar, and you can make cider vinegar at home with just a few simple ingredients. To create this macerated vinegar, place apple chunks or apple skins in a glass jar, add filtered water, and a small amount of cane sugar.
Then cover the top with a coffee filter to let air in while keeping out debris. After a few weeks, natural fermentation creates a mild, acidic vinegar that can be used in cooking or cleaning.
But again…a bottle of Bragg® is just a click away.
Shop Bragg® Apple Cider Vinegar
How can I use apple cider vinegar in recipes?
Cooking with Bragg® Apple Cider Vinegar brings brightness and balance to all kinds of dishes. Add a splash to homemade salad dressings or marinades to elevate the vinegar flavor and enhance your favorite salad dressing recipe. It’s a simple way to add tang and depth without overpowering other ingredients.
For more recipes, be sure to check out our recipe page here.
The Final Pour: Why It Still Matters
When you open a bottle of Bragg® Apple Cider Vinegar, you’re not just tasting something made right. You’re tasting something made the same way.
Every drop reflects a century of doing things with intention: the slow fermentation process, the balance of acetic acid for consistency, and the respect for nature that started it all. From fresh-pressed apple juice to the final, naturally present vinegar Mother, nothing about our apple cider vinegar recipe is rushed, altered, or compromised.
We’ve seen trends come and go, from quick-fix fads to homemade cider vinegar experiments, but the fundamentals of making apple cider vinegar haven’t changed. It’s still about time, patience, and trust in nature’s quiet work. Whether you’re mixing it into salad dressings, using it for fermented foods, or exploring other recipes that call for that signature vinegar flavor, Bragg® remains your benchmark for simplicity done right.
In a world obsessed with shortcuts, we still believe in the long way. The natural way.
And maybe that’s the real secret behind why this cider vinegar tastes as vibrant today as it did a hundred years ago.
