Unpasteurized Apple Cider Vinegar Organic

Why is this cider vinegar cloudy?

Because it is not pasteurised. The Kazidomi vinegar keeps the particles naturally left after fermentation, which gives a veiled look and sometimes a deposit. A gelatinous film may also appear over time: that is the mother of vinegar, the mark of a living product, and it is harmless.

How do I use it?

In a dressing, over raw vegetables, in a marinade for vegetables or poultry, or to deglaze a pan. It also goes into a large glass of water, very dilute, for a tart drink. Kazidomi cider vinegar runs at 5% acidity: measure it by the spoon and never drink it neat.

Cider vinegar or the spirit vinegar sold for cleaning?

The cider one from Kazidomi, without question: fruity, at 5% acidity, it is made for the plate. The 12% spirit vinegar in the catalogue is a household product, explicitly not a food, kept for cleaning and descaling. Neither ever stands in for the other, in either direction.

Should I shake the bottle before use?

Yes, a turn of the wrist lifts the particles settled at the bottom back into suspension. Since Kazidomi cider vinegar is unpasteurised, its appearance shifts over the weeks. It contains sulphites arising naturally from fermentation, a mention the label must carry for anyone sensitive to that allergen.

How do I keep it once opened?

Somewhere cool, dry and out of the light, cap closed properly, with no refrigeration. The acidity does the preserving on its own. The 750 ml bottle Kazidomi sells may develop a mother of vinegar: lift it out with a sieve and the rest is drunk exactly as before.