Every vinegar we make is Living Vinegar. We call them Living Vinegar because they’re literally alive, with living vinegar mother in every bottle. Raw and unfiltered, prebiotic, functional, and full of complex flavor. We were tired of only finding apple cider vinegar with these benefits, so we created Living Vinegar with a healthy dose of flavor. Vinegar that brings new life to your kitchen.
Living Mother of Vinegar
“Mother of vinegar” is a substance composed of a biofilm of cellulose and living acetic acid bacteria—best described as a jello-like disc or small slimy globules that you may have noticed floating in our vinegars. The mother provides a safe home for the bacteria to transform alcohol into acetic acid, creating vinegar. In industrial vinegar-making, the mother is filtered out but it’s completely harmless. In fact, we believe leaving the vinegar mother in brings increased health benefits since the beneficial bacteria aren’t removed from the finished product.
Raw and Unfiltered
In addition to living vinegar mother, you might find small bits of sediment floating in our vinegars. These are tiny pulp-like bits of the fresh produce we use to make great-tasting vinegar. Just like with the vinegar mother, filtering them out would mean less flavor. We also never heat our vinegars—they’re completely raw and unpasteurized, preserving all the nutrients, healthy bacteria, and fresh flavor. Most vinegar you find at the grocery store is heavily filtered and heat-pasteurized, killing all the microorganisms and stripping it of complex flavor, but there’s no need for this. Thanks to its acidity, vinegar has an infinite shelf life even when left raw, unpasteurized, and unfiltered. You can keep our vinegars on the shelf in your pantry just like any other—though you might find they look even better on your kitchen counter.
Prebiotics and Gut Health
Living vinegar is a great source of prebiotics—compounds that encourage the growth of microorganisms beneficial to the gut microbiome. Basically, prebiotics are food for the beneficial bacteria in your gut. Consuming prebiotics helps the gut bacteria produce nutrients for your colon cells and leads to a healthier digestive system which is why many people take a daily dose of living vinegar to kickstart their gut. When vinegar is filtered, the prebiotics are stripped away.
In addition to boosting your gut health and improving digestion, living vinegar has been shown to lower blood sugar levels, help with weight loss, lower blood pressure, and improve heart health. It also contains antioxidants and amino acids.
Filtering and pasteurizing vinegar strips away flavor compounds. Living vinegar is never filtered nor pasteurized, producing the maximum dose of flavor. At Acid League, we take flavor a step further—using premium fruits, vegetables, herbs, and spices to craft flavor-tripping vinegars with more depth than anything else on the market. We were tired of only finding raw apple cider vinegar, so we created flavors like Garden Heat—a combination of tomato, celery, carrot, and jalapeño juices turned into vinegar. We transform rosé wine into vinegar and pair it with strawberries for a fresh and fruity punch, and we pair bright Meyer Lemon with honey for a sweet and sour burst of flavor.
Gastronomy With Gut
Acid League’s Living Vinegars combine gastronomy with gut. We start with a chef’s focus on flavor, creating combinations that push the boundaries of what vinegar can be. We draw on inspiration from top restaurants like Noma for our Celery Stalk vinegar and Alo for our Honey Yuzu. We draw on one of our cofounders’ childhood taste memories growing up in a Vietnamese family for our Roasted Coconut Vinegar. We turn blueberry pancakes and a cup of coffee into living vinegar with Bleuets en Forêt and Turkish Coffee vinegars. Our vinegars are designed to energize your cooking, to let you experiment with flavor in your home kitchen. They work well as a component in salad dressings and sauces, or as a finishing dose of acid that lifts the flavors of a dish to new levels of complexity. This is vinegar that actually tastes good—you can even try it with soda water, or in a cocktail—, and is good for you at the same time. Gastronomy With Gut.