Apple cider vinegar at home
Источник фото: https://ru.123rf.com/profile_svetlanaevgrafova
Homemade apple cider vinegar preserves all the benefits of apples.
Having prepared it once, you can use it all year round.
It has long been known that natural apple cider vinegar is a very useful preparation that can be used not only in cooking and dietary nutrition, but also for cosmetic and even medicinal purposes. Apple cider vinegar contains a huge amount of beneficial acids, vitamins, minerals and various trace elements. Of course, apple cider vinegar, even of good quality, can be easily bought in a store, but vinegar prepared at home is much more useful.
The acidity of homemade apple cider vinegar varies from 3 to 5%, making its taste much softer and more delicate. In cooking, the use of apple cider vinegar is limited only by your imagination, but I recommend it as a wonderful ingredient for salad dressings and as a marinade for various types of meat and vegetables.
To make apple cider vinegar at home, prepare the ingredients according to the list. There are options here: either you use packaged store-bought 100% juice and fresh apples, or simply use freshly squeezed homemade juice, which in no case should be heated, much less boiled. I chose the first option - fresh apples and juice, and you can always take unused pieces of apples that you have left over, for example, after making jam or baking.
Ингредиенты
Apple juice (100%) - 250 ml
Fresh apples - 150 g
Рецепт
1. Pour the juice into a clean sterilized jar, add apple pieces. It’s very good if you come across pieces with skin, because that’s where the largest number of vinegar bacteria is.
2. Cover the jar with a bag or a rubber glove and tighten it at the neck with a rubber band. Leave the jar in a warm, dark place for 1 month.
3. After a month, a cloudy film like this begins to form on the surface of the juice. This is nothing more than a “vinegar mother” - a colony of bacteria mixed with cellulose fibers; it is this film that is responsible for the acetic acid fermentation of our product.
4. Remove the apples from the jar, and put the vinegar back in the cupboard for 1 month - until completely ready.
5. After a month, strain our vinegar into a clean jar and store in a cool, dark place. If the vinegar uterus has become large and turned into a dense film, do not throw it away, fill it with fresh juice and set another portion of apple cider vinegar to prepare. Homemade apple cider vinegar was a success! Use as intended!