At Vermont Village they produce organic & raw apple cider vinegar with the‘mother’that is unfiltered and unpasteurized. The ‘mother’ is the culture of beneficial bacteria that all vinegar comes from. This living organism produces acetic acid which gives vinegar its characteristic sourness. In raw, unpasteurized organic apple cider vinegar, the'mother'is still alive and intact, producing proteins that resemble floating strands, sediment, small pebbles, and occasionally Jello-like blobs. It is safe to consume, even for children and pregnant or nursing mothers. If this is unappetizing to you, simply strain it out!

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