Raw apple cider vinegar is made by fermenting apple juice or cider in two stages, first converting naturally occurring sugars into alcohol and then allowing acetic acid bacteria to convert the alcohol into acetic acid. Raw, unfiltered apple cider vinegar retains suspended material from fermentation and may contain the cloudy structure known as the “mother,” which is formed largely by cellulose produced by acetic acid bacteria. Its tart, fruity flavor works well in salad dressings, marinades, sauces, soups, and other savory dishes. Apple cider vinegar is particularly notable for its acetic acid, which has been studied for its effects on the rise in blood sugar following carbohydrate-containing meals.