Many housewives perceive vinegar exclusively as a seasoning, without even suspecting that this is a difficult product. However, this is a fairly common misconception. This is especially true for apple cider vinegar, which is the real storehouse of macro- and microelements, vitamins, organic acids and enzymes. He is able to cleanse the body, improve the work of many internal organs. People suffering from high blood pressure, apple cider vinegar helps fight the disease. If bacteria and toxins enter the body with food, this wonderful product will successfully neutralize them and improve digestion.
The miraculous properties of apple cider vinegar are also used in cosmetology. Dermatologists strongly recommend the product for the fight against dandruff, youthful acne and for the treatment of seborrhea. Many well-known diets use home-made apple cider vinegar , as it helps to get rid of extra pounds.
Often the apple drink that started to ferment is simply poured out by the hostesses. They do not even suspect that they, in fact, turned out to be a healing product. Therefore, cooking at home apple cider vinegar is a fairly simple process. Nevertheless, some skills, especially patience, are still necessary. Vinegar is made exclusively from apples of sweet varieties. The sweeter the fruit, the higher the alcohol content in the wort, which means that acetic acid will be much easier to form . After all, in fact, fermented juice from apples is apple cider vinegar.
Homemade Apple Cider Vinegar
If there is a fermented cider in the house, then getting the product will be much easier. About two months later, your table will have a wonderful seasoning and more. The bacteria in the air affect the alcohol in the cider, turning it into vinegar.
If there is no fermented cider, it must be done. This method of cooking apple cider vinegar is also not time-consuming. The fruits are necessarily ripe, even those that have fallen can be used. The fruits are washed well and cut into small pieces, then they should be crushed in a mortar into gruel. The mass is transferred to enameled dishes and filled with sugar (for sweet varieties per gram of apples goes 50 g of sand, for sour - 100 g). Everything is poured with rather hot water above the centimeter apples by 4. Now the container must be left in a warm place for fermentation. So that the crust does not form on the mass, it must be mixed twice a day. Weeks through two fluid obtained pass through cheesecloth, folded in several layers. Then it is poured into another container to continue the fermentation process, without adding 7 centimeters to the top. This condition is mandatory, since during operation the mass will increase and rise. After two weeks , home-made apple cider vinegar is complete.
If desired, the resulting product can be aromatized. To do this, use garlic, onions, ginger or herbs. Tied in cheesecloth, they are dipped in a bottle of vinegar and kept until the desired flavor. The main thing here is not to overdo it. Some herbs destroy acetic acid, so the product may lose quality.
After you learn about the benefits and method of obtaining the product, cooking at home apple cider vinegar will become your habitual affair.