Apple vinegar: recipe

Natural vinegar from apples not only can be compared on quantity 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 and antioxidants, 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 general restorative, for correcting the figure and improving the skin condition. 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, the fermentation method of ripe fruit or juice prepared from them is used. 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, which must be filtered. 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, initially the juice will turn into wine, and only then into vinegar. But this process can be accelerated several times. To do this, use a leaven of the finished vinegar or wine ferment and mix the juice daily.

Periodically, the liquid should be tasted. When acidity is suitable for you, pour vinegar into 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 should be washed well, chopped and 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 at the same time, 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 vinegar appears on the surface of the vinegar, which in a few weeks sinks to the bottom. This means that the vinegar is ready.