A combination of aged apple juice fermented into acetic acid and infused with Allium sativum, results in a pungent liquid. The resulting mixture presents a unique flavor profile, combining the tartness of the base liquid with the characteristic sharp taste of the infused ingredient. This solution is created by steeping crushed bulbs in the liquid, allowing the flavor compounds to diffuse over a period of time.
The infusion is sometimes utilized in traditional remedies and culinary applications. Proponents suggest potential health benefits, citing the established properties of both ingredients independently. The mixture has historical precedence in folk medicine, where it was believed to possess antimicrobial and digestion-aiding qualities. It is often employed as a component in vinaigrettes, marinades, and tonics.