The primary distinction lies in the fermentation process. One is essentially raw apple juice, while the other is a product of that juice undergoing fermentation to produce acetic acid. This transformative process alters both the taste and chemical composition.
Fermented juice, particularly when unpasteurized, boasts purported health benefits, ranging from improved digestion to blood sugar regulation, although further research is often warranted. Its historical usage spans culinary applications, traditional medicine, and even cleaning purposes, highlighting its versatility across various cultures.
