Why Apple Cider Vinegar Still Deserves a Spot in Your Pantry

Apple cider vinegar has been used for centuries—and for good reason. Simple, natural, and incredibly versatile, it remains one of my favorite everyday wellness staples.

Made through the fermentation of apples, apple cider vinegar (ACV) contains naturally occurring acids, trace minerals, and plant compounds that support digestion, metabolic health, and overall balance. Today, it’s still widely used for everything from cooking to daily wellness routines.

But not all apple cider vinegar is created equal.

What to Look for in the Healthiest Apple Cider Vinegar

For the most benefits, choose an ACV that is:

• Organic (no pesticides or additives)
• Raw and unfiltered
• Unpasteurized
• Contains “the mother” (the cloudy strands of beneficial compounds)

This type retains more of the natural enzymes, acids, and beneficial bacteria that support gut health and overall wellness.

Top Healthy Apple Cider Vinegar Brands

These are consistently considered some of the best-quality options:

• Bragg Organic Raw Apple Cider Vinegar
  A longtime pantry staple—organic, raw, and unfiltered with the “mother.” Known for its consistency and balanced flavor.
• Fairchild’s Organic Raw Apple Cider Vinegar
  Often preferred for being undiluted and slightly higher in acidity, which some believe offers a more potent profile.
• Lucy’s Organic Apple Cider Vinegar
  A great organic option that’s raw, unfiltered, and ideal if you use ACV regularly in recipes or tonics.

The bottom line: the “best” ACV isn’t about the brand—it’s about how minimally processed it is and whether it contains the “mother.”

Why I Always Keep It on Hand

Apple cider vinegar is one of those simple ingredients that does a lot:

• Supports healthy digestion
• Helps maintain balanced blood sugar
• Adds brightness and depth to recipes
• Offers natural antibacterial properties

It’s an easy, everyday way to bring more balance into your diet—whether you’re whisking it into a vinaigrette or adding a splash to warm water with lemon.

Here are 11 more reasons to make room for apple cider vinegar in your daily routine:

• It’s low in calories – Apple cider vinegar (ACV) has only three calories per tablespoon. It’s delicious in any recipe calling for vinegar. Added to a little organic olive oil, dried herbs and mustard makes a tangy lower calorie salad dressing.
• It inhibits the growth of bacteria — Vinegar has been used as a food preservative for thousands of years. The main substance in vinegar, acetic acid, can kill harmful bacteria such as E. coli and/or prevent them from reaching harmful levels.
• The acetic acid in vinegar can help weight loss—Some find it suppresses appetite. Scientists also theorize that vinegar may help inhibit the body’s absorption of starch.
• It soothes a sore throat — Gargle with apple cider vinegar mixed with warm water to relieve a sore throat and help kill the bacteria causing it. Also helps eliminate bad breath.
• It can clear a stuffy nose — The potassium in vinegar can help clear a stuffy nose and prevents bacteria growth. Put a teaspoon in a glass of water and drink.
• It reduces ‘bad’ cholesterol – There is some evidence that acetic acid in vinegar can help reduce LDL cholesterol associated with heart disease.
• It calms the stomach — The pectin in apple cider vinegar can help soothe an upset stomach.
• It can boost energy –– Amino acids, enzymes and potassium may boost your energy level. Try a tablespoonful of ACV when you find yourself dragging in the afternoon.
• It makes your hair shiny — Use as a rinse to remove built-up products in your hair. Dilute vinegar and use once a week. Good for dandruff and dry, itchy scalp, too.
• It give you glowing skin – Good as toner for skin because of its bacteria-fighting properties. Plus, it balances PH of your skin and may help fight blemishes.
• It relieves aching muscles – Put a cup of ACV in a warm tub.

Try my delicious, anti-aging recipe for Chicken Adobo that includes apple cider vinegar. This Philippine adobo is inspired by the original Spanish version. In the Philippines an adobo is meat cooked in a mixture of soy sauce, vinegar, and garlic. I like to top this chicken adobo with onion rings that I’ve dehydrated and dried garlic slices.

Chicken Adobo

Serves 4

Ingredients

• 1 whole organic or free-range chicken, cut into 8 pieces
• ¾ cup apple cider vinegar (with the “mother”)
• ¼ cup olive oil (reduced for balance)
• ¼ cup low-sodium soy sauce or tamari
• 2 Tbsp minced garlic
• 1 tsp sea salt (adjust to taste)
• ½ tsp freshly ground black pepper
• 1 bay leaf (optional, but traditional and adds depth)

For Garnish

• ½ cup thinly sliced onions
• ¼ cup thinly sliced garlic

Instructions

1. Build the base:
   Place chicken in a large pan or Dutch oven. Add vinegar, soy sauce, garlic, salt, pepper, bay leaf, and olive oil.
2. Bring to a boil (uncovered):
   Heat over medium-high until it reaches a gentle boil.
3. Simmer gently:
   Reduce heat to low, cover, and simmer for about 30 minutes, until the chicken is tender and cooked through.
4. Reduce the sauce:
   Remove the lid and continue simmering 10–15 minutes, allowing the sauce to slightly thicken and concentrate.
5. Optional step for depth:
   Lightly brown the chicken in the pan during the last few minutes for added flavor and texture.
6. Prepare the garnish:
   Roast onions and garlic at 300°F for about 15–20 minutes until lightly crisp and golden.
7. Serve:
   Spoon sauce over the chicken and top with roasted onions and garlic.