Apple cider vinegar at home is done for a long time. However, as a result of prolonged preparation of such a product, you will definitely get a natural ingredient that contains a lot of healthy acids, important vitamins and biologically active substances, including trace elements and amino acids. It is possible to apply such an independently made component both for cosmetic purposes, and in cooking, animal husbandry, industry, traditional medicine, etc.
How to make apple cider vinegar at home
Necessary components :
- green apples - 1 kg;
- purified drinking water - 1 l;
- granulated sugar - 200 g (honey can be used if desired);
- dry granulated yeast - 10 g.
Features of fruit selection
Apple cider vinegar at home is preferably made from overripe green fruits. Ideal options are components grown in your own garden. After all, such vinegar will turn out to be the most useful and safe for health, since it will not contain harmful nitrates.
Main Product Processing
Apple cider vinegar at home can be prepared in many ways. This recipe provides the following processing of green fruits: they need to be washed well, and then chopped in a meat grinder along with the peel, stalks and seed box.
The process of making home vinegar
After all the apples have been processed, they should be placed in a large glass jar, add purified drinking water, granulated sugar (100 g) and yeast. These components must be mixed and left in the open state for 10 days (for further fermentation).
After the specified time, the resulting mass should be filtered through cheesecloth or a fine strainer, and then again pour sugar (100 g) and mix so that the granular component is completely dissolved.
In order for apple cider vinegar to reach the desired acidity at home, it should be poured into dark glass bottles, covered with multi-layer gauze and put in a dark room for another 5-6 weeks. During this time, the product is fully cooked and stops fermenting.
As a result of such exposure, vinegar should significantly lighten. At the same time, sediment is necessarily formed at the bottom of the bottle. To prevent it from mixing with the main liquid, vinegar should be carefully poured into another container, using a fine strainer.
Cooked apple cider vinegar at home is recommended to be tightly closed with a cork or plastic lid, and then put in a refrigerator and stored there until you need it for culinary, cosmetic or any other purpose.
Useful tips for housewives
As mentioned above, such a product from fresh green apples can be prepared according to various recipes. For example, in the process of creating homemade vinegar it is allowed to use not sugar and granular yeast, but fresh honey and a slice of rye bread. However, in this case, it is better to increase the fermentation time by another 2-3 days.