Surely you have already heard that natural apple cider vinegar is a very healthy product. Although today this type of vinegar can be bought in the store, however, the quality of a home product will always be an order of magnitude higher. After all, if you know how to make apple cider vinegar at home, then you can be sure that no chemicals were used in the cooking process, and the resulting product is completely natural.
You can use natural homemade vinegar not only in cooking, but also in personal care, in the preparation of homemade cosmetics and even medicines. For example, with angina, it is very useful to gargle with diluted apple cider vinegar.
Of course, the question of how to make apple cider vinegar is primarily thought by those who have garden plots where apple trees grow. After all, the crop needs to be processed, and not everyone likes stewed fruit and preserves. But even if you do not have a garden, you can make natural apple vinegar from purchased raw materials. Just try to buy apples that are grown in your area, not imported. In addition, it is advisable to use fruits that have not been processed in the process of growth by various chemicals.
So, we will tell you how to make apple cider vinegar in your kitchen. You need to chop the apples in any way convenient for you - you can cut them with a knife or grate. Moreover, peeling apples and even cutting seed boxes is not necessary.
Put the apple mass in the dishes. Ideally - wooden, but you can take a glass or ceramic container. At worst, you can use a regular enameled pan, the main thing is that there are no enamel chips on its surface.
Now we put sugar at the rate for every kilogram of crushed apples - one hundred grams of sand. Pour apples with sugar with hot water (temperature about 75 degrees) so that the liquid is three to five centimeters higher than the level of apples.
Now we need to cover our dish so that the air passes freely, and all sorts of small midges, such as Drosophila flies, could not get inside. The easiest way is to cover the dishes with a sufficiently dense cloth, securing it with an elastic band.
We remove our semi-finished product of vinegar in a warm and dark place, which, however, should be accessible so that you do not forget to mix the mass twice a day with a wooden (in no case, metal!) Spoon. If the mass is not mixed, the fermentation process will go slower, and the top layer of the popped apples will dry out.
Leave the mass to roam for fifteen days, then carefully filter through several layers of gauze. The resulting liquid is poured into cans, not adding seven to eight centimeters to the edges, since the fermentation process will continue and the liquid can “run away” over the edge. We cover the banks with a cloth and leave them in a warm place for another fifteen days.
Now it's time to pour our vinegar into the bottles. This is best done with a flexible hose. If you know how to make homemade wine, then this process is familiar to you. And if not, you will have to recall the school physics lessons when the teacher told you about the communicating vessels. The precipitate that remains after the transfusion of vinegar must be filtered through a linen cloth and refilled in bottles. Now close the dishes with boiled plugs and send them to storage.
How to make apple cider vinegar with yeast? The recipe is simple. For one and a half kilograms of crushed apples, you need to take two hundred grams of honey and twenty grams of fresh yeast. We maintain the mixture in a warm place for ten days, stirring occasionally. Then filter the juice through cheesecloth, pour it into a dry jar and leave it warm for another month and a half, covered with gauze. Finished vinegar is filtered again and bottled. Store natural vinegar in a dark place at a temperature of about five degrees heat.
Now you know how to make apple cider vinegar at home, which means you will always have a healthy and completely natural product on hand. Apple cider vinegar should be used for dressing salads, pickling meat, cooking various sauces. Such vinegar is not only much healthier, but also tastier than store flavored seasonings.