We’ve read plenty of times that apple cider vinegar has many benefits, and I’ve been making my own for the past couple of years because I have a few apple trees. But… is apple special, or is wine vinegar or vinegars made from the juice of other “good for you” fruit just as good or better?
Once I figured out how this stuff works I also made some from grapes, cherry, mead, pomegranate, crabapples, and even one jar from elderberries that grow next door. But is there some research or other reason to believe I should stop being a hipster and stick to apple?
I don’t think you’ll find much if anything in regards to research. Apple cider vinegar has a lot of trace minerals that something like rice vinegar won’t have, but you’d probably get some of that from other fruits too. All I know is if I have a tablespoon of it in a glass of water it helps my digestion a little. It’s not life-changing or anything, I don’t care if it’s a placebo, if I’m a hippy, or if there are no studies to back it up - it works for me and that’s good enough.
Sometimes you’ve just gotta embrace “try it and see”. At the very least you’ll have a great range of variation to your salad dressings. In a local super market in the UK i’ve seen combinations using apple as a base but other fruity ingredients within.
Yeah, ultimately variety is good in that it will keep me from getting bored of salads, heh. I don’t expect anybody’s researched the specific benefits of raspberry vinegar or anything like that, but I wouldn’t be surprised if malt vs. apple vs. grape, or pasteurized apple vs. unpasteurized apple, were compared at some point.