Natural Food Preservative
As mentioned earlier, the first usage of vinegar was as a food preserver. The reason why is probably obvious: the antibacterial and anti-fungal properties. Studies support this. Several reports reveal that apple cider vinegar has properties that inhibit the growth of bacteria, such as E. coli, and will keep food from rapidly spoiling.
You can use apple cider vinegar in a number of recipes that are vulnerable to bacterial growth or even mold. For example, you can add a dash to salads or pickled vegetables. Why not make your own kimichi using some ACV?
