Naturally fermented foods have been around for millions of years. Foods were routinely fermented to help with digestion and to preserve them for long term storage. With the advent of refrigeration in the 1800s and up until today, the need to ferment for preservation has pretty much vanished.
Apple Cider Vinegar (ACV) is made from apple juice that is then fermented to hard apple cider. After a second fermentation it becomes ACV. It has many uses for your health and more, and people who like to keep things as natural and chemical-free as possible especially appreciate its benefits.