Apple cider vinegar at home

Apple cider vinegar - sour liquid with a pronounced fruity flavor.Color substance varies from slightly yellow to dark amber.

apple vinegar is widely used in cooking: it is used as a condiment with meat and vegetable dishes, used in the procurement of conservation for the winter.In addition, apple cider vinegar is a component of medicines and care resources in folk medicine and cosmetology.

an industrial scale fruit vinegar is produced by microbial synthesis in the multistage process of oxidation agents.Apple cider vinegar is rich in organic and mineral elements present in the periodic table.There are calcium, potassium, magnesium, sodium, manganese, selenium, phosphorus, copper, iron and zinc.Nor caloric 100 grams of product is only 9 calories.

store bought apple vinegar, as well as balsamic and wine, much inferior in quality cooked with his own hands.When industrial production is often in the course are the fruit waste - spin the core and peel.

For the best vinegar in a domestic environment, use t

he whole ripe fruit without damage.It is not necessary to save, since the value of the final product will depend on the initial material.

Elite vinegar made by all the canons and aged for years in special containers, costs money - not everyone will dare to buy.But personally cook fragrant and useful tool anyone can, especially summer visitor, having at its disposal a large variety of fruit trees.

cider vinegar at home

Methods for preparation of apple cider vinegar are known since ancient times.Recipes are updated, but the essence of technology is about the same.The fruits are crushed, warm water is poured, the components are placed for accelerating fermentation and increasing levels of ethanol in the wort.Prepared mass uncovered and placed in a dark place to oxidation.After fermentation the liquid is filtered, fill glass containers and sealed.

classic recipe for apple cider vinegar

prepared ripe apples (you can over-mature, but without rot) washed, cored, chop the blender or meat grinder.The resulting mash add sugar or honey rate of 50-100 g per 1 kg, depending on the sweetness of the apples.

Enamel ware to fill two-thirds of the apple mixture and pour boiling water, the temperature of which should not exceed 70 ° C, otherwise instead of vinegar will compote.During fermentation foam will rise, so should be left up to 10 cm of free space.

Prepared must remove in a dark place, and 2-3 times a day, be sure to mix thoroughly with a wooden spoon for even fermentation.Fermentation in heat takes 10 to 15 days.

survive wort is filtered through cheesecloth or a sieve, pour into a glass container for oxidation.Two weeks later, the liquid is filtered again, bottled in dark bottles and carefully sealed with wax or paraffin.Store the finished vinegar should be dark and cool.

As you can see, the difficulties in the preparation of apple cider vinegar is not, it's simple.Suffice it once to try and dissipate any doubts.Also at your fingertips will always be a unique tool for the prevention and treatment of many diseases, and of course - an indispensable seasoning for your favorite dishes.

author of the publication: Zoya Kiseleva