Apple cider vinegar: recipe

Natural vinegar from apples not only canCompare by the number of useful properties with fresh apples, but to some extent even surpasses them. There are several variants of its preparation from fresh fruits or juice. In this article we will consider how useful apple cider vinegar is, the recipe for cooking it at home.

It contains a lot of vitamins andantioxidants, tannins and enzymes necessary for the body. Apple cider vinegar, the preparation of which does not require any significant effort from you, has cleansing, toning and rejuvenating properties.

It is used as a restorativemeans for correcting the figure and improving the condition of the skin. But it is worth remembering that after taking it, you should rinse the mouth with clean water, because the acid in the vinegar is capable of destroying the tooth enamel.

In cooking, apple cider vinegar, the recipe of which is described in detail below, is used for marinating meat, creating sauces and seasoning.

For the manufacture of apple cider vinegar is usedMethod of fermentation of ripe fruit or juice made from them. It is better to use late sweet varieties of apples. They are better fermented. And, of course, it is better to use organic fruits, those for the cultivation of which synthetic pesticides were not used.

Apple vinegar. Recipe 1

To begin with, squeeze the juice from the apples, whichyou need to strain. The resulting juice should be poured into a container with a wide top, cover with a paper towel or gauze and leave in a warm place. To do this, dishes from glass, wood or enamel are suitable. This process can last up to 9-12 weeks. In this case, the juice will initially turn into wine, and only then into vinegar. But this process can be accelerated several times. To do this, use the leaven of the finished vinegar or wine ferment and mix the juice daily.

Periodically, the liquid should be tasted. When the acidity is suitable for you, pour the vinegar into the bottles, pre-mixing it to evenly distribute the ferment. Pay attention - apple cider vinegar can not be filtered! It is stored in a cool dark place.

Natural apple cider vinegar. Recipe 2

Suitable apples need to be washed well, choppedand put in a bowl (enamel, wooden, glass). Fill them completely with clean water and add sugar or honey to them. The water for this must be warm. A sugar should be taken at a rate of 50 grams per 1 kg of ripe apples. To accelerate the process of fermentation to apples, you can add a slice of rye bread. The dishes should be kept warm, covered with a towel. Apple mass should be stirred periodically, so that the fruits on top do not wither. If no active fermentation is observed, add the same amount of sugar. After two weeks, the liquid must be drained and left in the same bowl for fermentation for 2-4 weeks. At this stage of preparation, acetic uterus appears on the surface of the vinegar, which falls to the bottom in a few weeks. This means that the vinegar is ready.