Apple cider vinegar at home - simple and best recipes. The easiest recipe for making apple cider vinegar

The seasoning is easy to prepare. There is no need to carry out complex manipulations; the raw materials used are inexpensive and accessible. However, finishing the job requires patience and step-by-step implementation of the recipe. On average, vinegar matures for two months.

Composition, benefits, contraindications

Dr. Jarvis, an American naturopath who devoted his life to the study of traditional methods of treatment, wrote a single work on the benefits of natural vinegar. He recommended drinking a glass of water with one tablespoon of vinegar every day to maintain alertness and health. Thanks to the popularizing doctor, apple cider vinegar began to be valued not only for its taste, but also for its medicinal qualities.

Natural homemade apple cider vinegar contains acetic, citric, oxalic, lactic acids, enzymes, vitamins, and chemical elements. During the fermentation process, amino acids are synthesized in vinegar. Active substances help digestion and blood circulation, strengthen muscles and vascular walls. The table describes the beneficial effects on human health.

Table - Chemical composition and beneficial properties of natural apple cider vinegar

Vinegar is an acid that can harm the body. First of all, people with high stomach acidity should use the product carefully. Gastritis, heartburn, ulcers, nephrosis are contraindications. Acid has a detrimental effect on tooth enamel. It is not recommended to give dishes with vinegar to children under 14 years of age.

5 Homemade Apple Cider Vinegar Recipes

To prepare apple cider vinegar at home, you need to prepare large glass and enamel containers, ripe apples, boiled water and granulated sugar. This is enough to obtain a clear and aromatic vinegar solution after two months. Before becoming part of a dish, the product must go through the following stages of formation:

• alcoholic fermentation- sucrose is converted into ethyl alcohol;
• vinegar fermentation- alcohol turns into acid;
• filtration - sediment is retained, only clear liquid is drained.

With sugar

Description . Apple cider vinegar made from chopped apples is easy to make at home. You can do without yeast; the apples will ferment naturally. The process is long, but does not require active intervention; the bite practically does itself. Both sour and sweet varieties of apples are suitable. An excellent option is “Antonovka” - a moderately sour but pleasant-tasting apple. Based on the sweetness of the fruit, the amount of granulated sugar per 1 kg of fruit is calculated: 50 g for sweet apples and 100 g for sour apples. Water is taken in sufficient volume to cover the fruit 3-4 cm higher.

What you will need:

• apples - 2 kg;
• sugar - 100 g;
• hot water (70 °C).

How to do

1. Quarter the washed apples and cut out the seeds.
2. Grate along with the skin.
3. Place the puree in an enamel container.
4. Pour in water, add granulated sugar.
5. Cover the neck of the pan with several layers of gauze or any other fabric that allows air to pass through and traps insects and debris.
6. Leave for two weeks in a warm, dark room or wrap in black plastic.
7. Stir the mixture twice every day with a wooden spoon.
8. Strain the liquid after 14 days and pour into glass jars, leaving 5-7 cm of the neck.
9. Tighten with gauze and wait another two weeks.
10. Strain and bottle into clean, dry bottles.

Determining the readiness of vinegar is easy. The liquid stops “playing” and becomes light and transparent.

From juice

Description . An economical way to make vinegar is from home-squeezed apple juice. The recipe includes only fresh apples and is prepared without water or granulated sugar. For successful fermentation, you need to take sweet and ripe varieties. You will also need a blender or juicer, glass bottles, an enamel saucepan and gauze.

What you will need:

• apples - 2 kg.

How to do

1. Cut the washed apples into pieces.
2. Leave in air until brown.
3. Pass the slices through a juicer or grind into porridge with a blender.
4. Pour the juice into a glass jar, not reaching the edge of the neck 5-7 cm.
5. Place a medical glove over the neck.
6. Place in a warm (20°C) dark place.
7. Wait for the glove to inflate (this happens after about a week).
8. Remove the glove and pour the liquid, along with the film formed on the surface, into an enamel pan, leaving a space of 10 cm to the edge.
9. Cover the edges of the pan with gauze and leave in a warm, dark place for one and a half to two months.
10. As soon as sediment appears and the liquid becomes clearer, filter the resulting vinegar and pour into bottles.

To reduce fermentation time, you can use wine starter, yeast, granulated sugar or ready-made vinegar. Any of these products is added directly to the juice.

On the vinegar uterus

Description . The process is much simpler if you use a recipe for making apple cider vinegar with a ready-made vinegar mother. This is the same film of yeast that forms on the surface during natural fermentation of juice. The matka can be used for a second batch of vinegar, which will be ready in three to four weeks. The film can be quite wide and dense, resembling kombucha or jellyfish. The reused uterus, which has become denser, can be preserved in a small amount of vinegar until next time. Handle the queen carefully; she may die if the jar is moved suddenly. If during the cooking process the queen sank and fermentation did not occur (a new film did not form on the surface), then the apples were treated with chemicals. Therefore, it is better to use fruits grown on your own plot.

What you will need:

• apples - 1 kg;
• vinegar mother;
• granulated sugar - 100 g;
• water.

How to do

1. Cut the washed apples into slices and, without cutting out the seeds, pass through a juicer.
2. Fill the remaining spin with water, stir and squeeze through a cloth.
3. Add the resulting liquid to the previously squeezed juice.
4. Add granulated sugar and dissolve completely.
5. Fill the glass jar about three-quarters full.
6. Carefully place the uterus inside.
7. Fold the gauze in three layers and tighten the neck of the jar.
8. Place in a dark, warm place for three weeks.
9. Remove the uterus, strain off the vinegar, and discard the resulting sediment.

The juice can be squeezed out using a meat grinder. Roll the slices and squeeze the resulting mass through cheesecloth. It is more effective to hang the “bag” of applesauce over the container and leave it overnight.

From cake

Description . A simple way to make apple cider vinegar at home from the pulp remaining after preparing apple juice. The result is waste-free production.

What you will need:

• fresh cake - 1 kg;
• granulated sugar - 100 g;
• water (70 °C) - 1.5 l.

How to do

1. Place the apple juice in a glass container.
2. Cover with granulated sugar.
3. Pour in water to cover the contents by 3-4 cm, not reaching the edge of the container by 5-7 cm.
4. Tighten the neck with gauze.
5. Place in a dark, warm place for two to three months.
6. Drain and strain the resulting vinegar.
7. Bottle.

From Dr. Jarvis

Description . Dr. Jarvis, in his book, offered his own recipe for apple cider vinegar at home. According to Jarvis, yeast and rye bread are used for fermentation. The components are designed for a liter of liquid, so to prepare a double portion, the proportions are doubled.

What you will need:

• apples - 800 g;
• water - 1 l;
• honey - 100 g;
• bread yeast - 10 g;
• dry black bread - 20 g.

How to do

1. Wash the apples, cut into slices and pass through a meat grinder.
2. Place the puree in a glass container and pour in water, leaving 10 cm to the edge.
3. Add yeast, bread crumbs, and honey.
4. Cover with a cloth and leave in a warm (20-30°C) dark place for ten days.
5. Stir the mixture three times a day with a wooden spoon.
6. Strain the liquid and pour into an enamel container.
7. Cover again with gauze and place in a warm, dark place for 40-50 days.
8. Filter the cleared liquid and pour into bottles.

Vinegar is stored at room temperature under sealed, boiled stoppers. If long-term storage is planned, the cork can be sealed with wax.

Product Application

Judging by the reviews, some consumers consider vinegar to be practically a panacea for all diseases and a universal cosmetic product. Natural apple cider vinegar is drunk to strengthen blood vessels, rubbed into temples to relieve headaches, and added to face masks and shampoos. Vinegar can be used in three directions.

1. Cooking. First of all, apple cider vinegar is made at home to obtain a natural seasoning. Meat, fish, and vegetables are marinated in aromatic, alcohol-free apple cider vinegar. The vinegar solution gives a pleasant sour taste to fresh vegetable salad. Unlike industrial table vinegar, apple seasoning has a pleasant, subtle aroma.
2. Cosmetology. Helps brighten and soften the skin. To get rid of acne, it is recommended to wipe the skin with a solution: two teaspoons in half a glass of water. A warm bath with a glass of vinegar will help restore strength and renew the epidermis. It is not recommended to lie in the bath for more than 20 minutes. Vinegar conditioner will make your hair soft and shiny and strengthen the roots. Dissolve a tablespoon of apple cider vinegar in 1 liter of cool water and rinse your hair after each wash.
3. Medicine. To improve your general condition, adherents of traditional medicine recommend drinking a glass of honey-vinegar cocktail every day. A teaspoon of ingredients is diluted in warm water. Rub the apple solution on your legs for varicose veins. To relieve a sore throat, gargle with water and vinegar in a 1:1 ratio. Vinegar helps to quickly cool the body, so it is recommended to rub the patient at elevated temperatures.

It is not recommended to drink vinegar on an empty stomach, even in diluted form. Before using the product for medical purposes, you should consult your doctor, especially if you have chronic diseases. When using, you need to follow the dosage, dilute it correctly and not overuse it.

Knowing how to make apple cider vinegar at home, you can completely abandon the store-bought vinegar solution. A natural product made from juicy ripe apples will complement the dish and preserve health and beauty.

Reviews: “Promotes the breakdown of fats and carbohydrates”

I haven’t done anything with the vinegar mother yet, and it’s not really clear to me what can be done with it or made from it, nothing is really written anywhere. I found it
“….a very valuable and useful formation called the “vinegar queen.” It is considered a miracle cure, a spoon of which can alleviate the patient’s condition even in cases where vinegar itself does not help. This remedy is used for increased susceptibility to infections, joint pain and painful skin rashes.

At the same time, they write everywhere that it is very tender, you can’t even move dishes with it from place to place, it dies immediately (and this is true), how then can you pinch off pieces from it. A friend came to see me and I poured her some vinegar from a jar (I didn’t want to go into the basement for pre-packaged vinegar). The vinegar queen immediately began to sink to the bottom, and after a day it became clear that she had died. But a week later, when I wanted to strain the vinegar and throw away the dead queen, I saw that a film had formed in the jar again, i.e. new vinegar queen. So about 4 of them settled to the bottom of the jar, and it looks like a multi-layered kombucha, and all because of my sluggishness (I don’t have time to throw away the dead one before a new one is born).

Sanovna, http://www.forumdacha.ru/forum/viewtopic.php?t=3411

Apple cider vinegar contains valuable minerals (for example, a lot of potassium, necessary for the functioning of the nervous system) and organic acids: acetic, malic, citric, oxalic and others. Hence the effect: apple cider vinegar reduces appetite (including the desire for sweets), stimulates metabolism and promotes the breakdown of fats and carbohydrates. Of course, all this is individual: some people use vinegar to lose weight before their eyes, others improve their skin condition, and for others, there is no effect at all.

It is better to use homemade apple cider vinegar. To do this, take apples (overripe ones are possible), wash them thoroughly and chop them finely, then put them in an enamel pan and fill them with hot (60-70 degrees) water. The water should be 3-4 cm above the level of the apples. Add sugar (at the rate of 50g sugar per 1kg of sweet apples and 100g per 1kg of sour apples) and place the pan for 2 weeks in a warm place, but not in the sun. Be sure to stir 2-3 times a day to prevent a crust from forming. After 2 weeks, strain the liquid through cheesecloth folded in 2-3 layers and pour into glass jars (it is better not to add 5-7 cm to the jars) for fermentation for another 2 weeks.

Bat, http://www.forum.kalor.ru/recept-yablochnogo-uksusa-t584.html

I would like to offer, if anyone is interested, a recipe for apple cider vinegar, which I have been using for a very long time. This was just the first time I made vinegar from apples. For each liter of fresh apple juice, add 70-80 grams of sugar and stir. Pour the juice into 0.5 liter bottles 3/4 full. Add 10 crushed raspberries or 15 white currants (whole) to each bottle. I don’t wash the berries to preserve the wild yeast. I plug the bottles with cotton wool. The juice ferments for 2 weeks. 25-28 heat. Then I filter and again into 0.5 liter bottles. I add 1 tbsp to each bottle. l. apple cider vinegar, but you can add wine (as indicated in the recipe). I leave it in a warm place for 2 months, capping the bottles. The vinegar is strong and can last for years. To get rid of a herd of midges, I drop fairy (or any dishwashing liquid) into a container of water and pour in a spoonful of apple cider vinegar (grape vinegar is fine, the main thing is a light smell). You can also leave a little wine in a wine bottle, they will also sink well. One year I tried using honey instead of sugar, but it didn’t work.

Arci, http://www.povarenok.ru/recipes/show/110479/

Good day, my beloved readers! Probably many of you have heard about. How it prevents the appearance of cellulite, helps grow gorgeous hair, is used for weight loss and skin tightening, to treat low acidity in the stomach and even varicose veins. You can’t list just how useful it can be. But the trouble is that you can’t always buy a quality product in the store.

Homemade versus store-bought

Most often, the manufacturer “conjures” vinegar from leftovers from other industries, using:

• apple peel,
• core,
• damaged places,
• often prepared from the pulp left over from juice production,
• and you can only dream about the presence of honey in a store-bought product.

The use of waste is not the worst thing - it is food, after all. This product surpassed all others in falsification. Manufacturers are very fond of using vinegar and mixing:

• add preservatives to their product to prolong its shelf life,
• dyes for masking used low-quality raw materials and giving a more marketable appearance,
• subject the product to rigorous filtration using reagents to remove natural sediment,
• and often, under the guise of a natural product, they sell a completely chemical mixture.

Such a product will not contain any vitamins or minerals, and fermentation accelerators and preservatives will only worsen the situation.

Homemade vinegar may be stored for less time, and its color will not be as bright. Preparing your own apple bite at home, which does not require a lot of time and money, will be much safer and healthier, because the hostess will put not only love into it, but also high-quality fresh products!

Basic recipe

Many sites and forums on the World Wide Web have collected a lot of different step-by-step recipes, among which you can find both old “grandmother’s” and modern ones from popular experts. Maybe not all, but they have the right to exist, although the basic principle of how to prepare a healthy product is almost the same for everyone. This is exactly what I will prove now.

I walked on apples

What is vinegar? In fact, this is sour wine. That is, the process of preparing both consists of fermenting fruit juice. And the only difference is that wine ferments without air, while vinegar, on the contrary, must breathe.

So where does good vinegar start? Right! From good raw materials. Today we have apple. Therefore, we cook, no matter red or yellow, the main thing is sweet and ripe apples. And it’s not at all necessary to wash them (it’s not even advisable!) and cut off the bruised areas, just tear off the stalks and cut out the rot. After all, in order for fermentation to be active and without yeast, it is necessary that fungi remain on the fruits, promoting this very fermentation. And they only appear on “unwashed” apples.

By the way! The riper and sweeter the apples, the less sugar will subsequently need to be added to the wort and the faster the fermentation process will take place.

• grate
• cut in a food processor or mixer
• pass through a meat grinder
• just cut with a knife

You can choose any method you like. But! Doing this on a grater takes a long time and is not at all safe for our fingers. Using a knife is even more dangerous and takes longer. The meat grinder crushes the raw material too much, turning it into mush, which will subsequently affect its filtration. Therefore, I usually do this in a food processor. The apples do not wrinkle in it, but come out in small pieces.

Natural product base

The most important, but not the most difficult moment in our undertaking begins: we lay the foundation for the future vinegar. What is needed for this:

• apples of any variety (both Antonovka and small Ranetki are suitable);
• water;
• honey (which is preferable) or sugar;

Everything with the main components! All other additives are just variations on the vinegar theme. You can add a piece of rye bread to enhance fermentation. But I wouldn’t recommend adding yeast - if you do everything as I wrote above (and below too) and without it you will get wonderful vinegar.

There are not many options with the proportions of these components, but there are. I believe that for one kilogram of apples you should take one liter of water, and sugar - depending on the sweetness of the original product. On average (in terms of sweetness) it will be 100 grams per selected amount.

Attention! Mix the ingredients in a wooden, glass, clay or enamel bowl. Aluminum, iron, and especially plastic are not suitable for this purpose. Be sure to leave room in the container for fermentation of the product, do not fill it to the brim.

When the vinegar base is ready, cover it with a napkin or towel and place it in a dark place where the temperature should be maintained at a fairly high temperature - 28-32°C. Hidden places in your apartment close to heating appliances or a dark cabinet in the kitchen are suitable for this.

In such conditions, the workpiece needs to stand for 10-15 days, it all depends on the presence of the above-mentioned fungi and the storage temperature of the wort. All this time, you need to “disturb” his calm three times (or at least once) a day by stirring with a wooden spoon.

This is also an important stage. First you need to separate the pulp from the liquid (it is not vinegar yet). How can I make this easier? Apple porridge will be difficult to squeeze through gauze, I know from my own experience. That is why I advise you to do it “roughly” through a colander into which you place the pasta.

Just throw the wort into a colander and press the mass with your hands so that the liquid drains as much as possible. No need to rub anything! This will only mash the pulp into porridge, and it, in turn, will clog the fabric during subsequent filtration.

Then we put gauze on our colander (make it in two layers) and filter the liquid “cleanly”. It's no longer juice, but it's not vinegar either! The resulting semi-finished product must still ferment, not so violently, but still. We repeat the technology in the same sequence, only we do not add water:

• sweeten 50-100 g of sugar per liter of liquid, again depending on the source material;
• pour into a clean container and also cover with a cloth;
• Place in a dark, warm place for 40-60 days to complete fermentation.

Our daily presence is no longer required, there is no need to stir the strained product, and do not touch it at all until the product is ready. The vinegar will be considered ready when the fermentation process is complete and it becomes completely clear.

Packaging and storage

Already prepared vinegar must be removed from the sediment. Do you know how this is done? No? Exactly the same as finished wine. I know two options:

1. Carefully, without lifting sediment from the bottom, the liquid is simply poured into a clean container. This is done quickly, but the downside here is that it’s good to drain it with the least amount of “losses”, but you won’t be able to - the sediment will definitely rise and flow into the clean product. The second method will produce less waste, but you will also have to tinker longer.
2. Using a rubber tube. We fix one end of it in a container with vinegar, somewhere in its middle and certainly not touching the bottom. To start the process, you need to draw in air from the other end of the tube and quickly lower it into the overflowing container (it should be much lower than the first). This will begin the “pumping” from one container to another. All you have to do is make sure that the tip of the tube does not sink into the sediment and does not jump out.

If you end up with a lot of cloudy liquid, don't worry. Let it sit for another day or two and you can repeat the process again. Moreover, I advise you to strain pure vinegar again in the same way after a week or two; it is very difficult to do it well the first time.

Attention! At the stage of bottling vinegar for storage, you can infuse it with various herbs for medicinal purposes or to add flavor. This is done by adding the herb of choice to the finished product bottle. After 3-4 weeks, it will transfer not only its aroma to the vinegar, but also all its beneficial properties and it can be removed.

Pour the finished vinegar into smaller containers, maybe bottles or small jars, and don’t do this right up to the neck. Just close with nylon lids or tight plugs, but not hermetically. Now it is still completely “green”, with a strength of no more than 4-5%, it will still ripen over time, why completely deprive it of access to air.

It is better to store at a temperature of 6-8°C, but more is possible, that’s not the point. After a year, the vinegar will reach a good strength and will be fully mature. You can use it without fear for your health (and your health!) for 3 years, which means more than one winter!

Variations on the Vinegar Theme

What else would you like to say on the topic of vinegar? While I was preparing the article, I didn’t read any recipes and recommendations. My God, if I myself were completely out of the loop, it wouldn’t be surprising to get lost.

What do I mean? Yes, at least for an example. I’m opening the top articles on our topic today. And what do I see? Apple Cider Vinegar Recipe from Dr. Jarvis! I have no doubt that there was a doctor who promoted vinegar (by the way, not only that!) for medicinal purposes.

But I can’t understand why this recipe is according to Jarvis. The same recipe, rewritten many times from site to site with bread and yeast. Maybe I didn't understand? Maybe YOU can explain it to me?

By the way! Our Russian Malakhov also greatly respects the use of vinegar and soda for medicinal purposes. If you listen to the people's herald, this product helps in absolutely any case, from a runny nose to arthrosis.

And yet there is another option that deserves special attention. I offer it to you.

Recipe with apple juice

To produce vinegar from apple juice, we will follow the principles of the basic recipe, but there are, of course, subtleties. This is the simplest method, eliminating the part of the recipe where we regularly stir the wort. But, for active fermentation, you will need to add starter to the juice in addition to sugar. What could it be?

• a piece of black bread
• live yeast
• wort left over from previously prepared vinegar
• vinegar uterus with the remains of undecanted sediment

I leave the choice of the appropriate option up to you, but I think the second and third are more acceptable.

Advice: Try to prepare vinegar with honey and without sugar in any recipe, because the product of bees contains significantly more vitamins and minerals.

Should I dilute the juice with water? Many sources I have encountered do not give such a recommendation. But, I am still inclined to believe that this needs to be done. Judge for yourself - from undiluted juice, the vinegar will turn out very concentrated and, I think, strong. Why? Do this with about 3 parts juice, one part water, or a little more.

I won’t describe the rest of the process, everything is repeated one after another:

• fermentation
• desludge
• sending for storage

But even this lighter version cannot be prepared in 1 hour. In any case, you will need at least a month and a half to do everything.

Video recipe

Vinegar is the end result of the fermentation process, the destruction of sugar contained in the original product by yeast bacteria. First, alcohol is obtained from sugar, and if the fermentation process is not stopped, then alcohol later becomes vinegar.

Fruits, vegetables, and grains can be used as raw materials for vinegar. Apple cider vinegar is produced from apples, which is widely used not only in cooking, cosmetology, but also in folk medicine. It is even called a cure for all diseases. Such widespread use of this product is explained by the content in it: potassium, calcium, iron, amino acids, boron, etc.

For the industrial preparation of vinegar, apple peel, core and apple pulp are used as raw materials, which remain as waste during the production of juices, marmalades and jams. Homemade recipes use whole apples, apple juice and pulp, which makes homemade vinegar richer in nutrients.

You can additionally enrich homemade apple cider vinegar with useful macro- and microelements if you use honey instead of sugar to prepare it. This bee product makes the final product rich in potassium. For the first time, such a recipe for making vinegar was proposed by the American doctor D-S. Jarvis.

If you have any apples left after cooking, be sure to prepare apple cider vinegar using one of the recipes below.

Homemade apple cider vinegar: a simple recipe

There are many recipes for making apple cider vinegar at home. They differ not only in the ingredients needed for preparation, but also in the duration and complexity of the preparation steps.

The recipe below is simple in every way. It only requires 3 ingredients and 4 weeks to prepare, but first things first.

Ingredients:

• apples – 1 kilogram,
• sugar – 50 grams for sweet apples or 100 for sour ones,
• water - about 1 liter.

1. Wash the apples and cut off any spoiled areas. Then, together with the peel and core, cut into not very small pieces and place in a glass, enamel or earthenware bowl.
2. Add sugar to apples.
3. Boil water, cool to 70 degrees and pour over apples.
4. Place the container in a dark and warm place for 2 weeks, remembering to stir the contents 2-3 times a day.
5. After 14 days, carefully strain the liquid through 3–4 layers of gauze into a glass jar, not adding 5–7 centimeters to the brim.
6. Cover the jar with several layers of gauze and put it back in a warm place for another 2 weeks.

Strain the finished apple cider vinegar and pour into bottles, without stirring the sediment at the bottom of the jar. Seal the bottles tightly.

A simple recipe for apple cider vinegar from pulp

After preparing preserved apples (for example, juice), a pulp remains that can be used for apple cider vinegar. The only disadvantage of this recipe is that very fine cake will be difficult to filter.

Ingredients:

• fresh apple pulp – 1 kilogram,
• sugar – 0.5 cups,
• water – 1.5 liters.

Cooking sequence:

1. Place the pulp, sugar in a glass jar with a wide neck and add warm boiled water. The water should be a few centimeters above the cake.
2. Cover the jar with several layers of gauze and put it in a dark and warm place for 60 - 90 days.
3. After time, drain the prepared vinegar, strain through cheesecloth and pour into bottles for storage.

Apple juice vinegar

You can get the clearest apple cider vinegar from apple juice. The juice for vinegar should be without pulp. To prepare it, you can use a juicer.

Ingredients:

• apple juice – 3 liters.

Cooking sequence:

1. Pour apple juice into a 4 liter bottle. Put a medical glove on the neck of the jar and leave it to ferment for 4 weeks in a warm place. If the glove bursts during this time, replace it with a new one.
2. After a month, pour the contents into an enamel pan with a wide bottom, cover with several layers of gauze and leave to ferment for another 1.5 - 2 months.
3. When the sharp unpleasant odor disappears, the vinegar is ready.

Prepared homemade apple cider vinegar is stored in tightly closed glass bottles at temperatures from 5 to 25C. The ideal place to store it is in the refrigerator door or on a shelf in a cool pantry. The shelf life of homemade vinegar is 2-3 years.

The other day I wondered how to replace vinegar from the store (essence) for canning vegetables for the winter.
Almost everyone knows about the dangers of store-bought vinegar. And about the fact that this is naked chemistry - too. “Lemon” or “citric acid” also raises doubts about its natural origin...
On the Internet it is advised to replace chemical vinegar with natural vinegar - apple or grape. And not only in canning! In general, putting store-bought essence into dishes now is bad form in good cooking!)) And even Yulia Vysotskaya would wag her finger at such perversions as throwing vinegar into borscht or salad, and the James Olivers and all sorts of Ramsays would definitely faint.
Until you have grown your own grapes, it’s somehow unprofitable to make vinegar from store-bought ones, but you can try it from apples!))

There is a legend among the people that apple cider vinegar is a very healing substance!))

“Apple cider vinegar is credited with many healing properties. It is believed to promote weight loss, burn fat, thereby reducing weight. In addition, apple cider vinegar is used to combat cellulite and stretch marks, as well as to strengthen hair and treat a number of diseases.”

"The benefits of apple cider vinegar:
Unpasteurized and unfiltered apple cider vinegar has cleansing, healing, rejuvenating and tonic properties for the body. Raw apple cider vinegar contains many beneficial vitamins and antioxidants, as well as enzymes and tannins that the body needs."

Well, I don’t know about the healing properties, but I’m sure the harm from it is much less than from store-bought chemicals. Yes, and it’s very easy to do.

Industrial apple cider vinegar is typically made from apple peels and cores, i.e. leftovers from production. Homemade vinegar is usually made from whole sweet apples. The sweetness of the fruit determines the alcohol content in the wort and the rate of formation of acetic acid. If you use vinegar for the treatment and prevention of diseases, then you need to take only a high-quality natural product, preferably prepared with your own hands at home.

Making apple cider vinegar is easy. It's essentially fermented apple juice. There are several recipes for making apple vinegar at home. To make vinegar, for 1 kilogram of pureed apples you will need:
- 1 liter of water;
- 100–150 grams of granulated sugar or honey;
- 10 grams of bread yeast or 20 grams of dry black bread.

IF APPLE VINEGAR IS PREPARED FROM SWEET VARIETIES OF APPLES, THEN IT IS RECOMMENDED TO ADD 50 GRAMS OF GRANTED SUGAR OR HONEY PER KILOGRAM OF FRUITS, AND IF FROM SWEET AND SOUR OR SOUR – 100 GRAMS

Wash the apples thoroughly, chop finely and remove all rotten and wormy segments. Then grate the prepared apple pieces on a coarse grater or crush them in a mortar. Transfer the resulting pulp into an enamel or glass bowl, add granulated sugar or honey (at the rate of 50 grams per 1 kilogram of mass). To speed up fermentation, add bread yeast or a piece of rye bread. Then pour the mixture with hot, but not boiling water – approximately 70°C. The water must completely cover the apple mixture and be 3-4 cm higher.

Then place the dish uncovered in a warm place (sunlight must be avoided). This is a must for making homemade vinegar. The optimal fermentation temperature is considered to be from +15 to +25°C. The first stage of souring lasts 10 days. During this period, mix the apple pulp thoroughly 2-3 times a day. On the 11th day, strain the apple mass through a gauze filter. Strain the resulting liquid again and pour into a suitable container with a wide neck. While stirring, add another 50 grams of granulated sugar or honey per liter of liquid. Then cover the neck of the dish with gauze and tie it.

During the second period of souring, keep the container with the vinegar you are preparing in a warm place, away from sunlight. This period will last 30–50 days. The souring process will end when the liquid “calms down” and becomes transparent.

Pour the finished vinegar into bottles. This should be done carefully, without shaking and keeping the resulting sediment at the bottom of the dish. Then it can be strained through several layers of gauze and added to bottles with vinegar. After this, seal the bottles tightly and store in a cool, dark place.

To prepare apple cider vinegar from juice, you need to select ripe sweet fruits, cut them into large slices and leave them in the light for a while so that the apples darken. Then squeeze the juice out of the apples, pour it into a clay or glass bottle and put a rubber glove or ball on the neck.

Place the container with fermentation juice in a warm, dark place for 1–6 weeks. When the ball is completely inflated, remove it, and pour the fermented juice along with the resulting film (the so-called “vinegar mother”) into a wide clay or wooden bowl. Make sure that the liquid does not reach the top of the dish by 7–9 centimeters. This is done so that the liquid does not overflow during fermentation.

Cover the dishes with a napkin or tie them with gauze and leave for the second stage of fermentation.

Leave the container with the liquid in a warm, dark place for another month and a half to two months. When the liquid stops bubbling and becomes clear, filter through a gauze filter, pour into bottles and seal them tightly.

It is recommended to store homemade vinegar in a dark place at a temperature of 6–15°C. It is believed that the longer apple cider vinegar is stored, the healthier it becomes. Over time, red flakes may form in it. This is acceptable; in this case, the vinegar should be further filtered before use.

Here are recipes from another source:

Making apple cider vinegar at home or commercially involves fermenting ripe apples or fresh apple juice. During the fermentation process, apple raw materials go through the stages of sweet cider, dry cider and eventually turn into vinegar. Natural apple cider vinegar is raw because it has not undergone a pasteurization process. Pasteurization (heating) destroys most enzymes and destroys the beneficial substances contained in vinegar.

To make apple cider vinegar at home, use fully ripened, late-season sweet apples. Such apples ferment better. It is better to buy organic apples or at least those grown without the use of synthetic pesticides.

Homemade apple cider vinegar. Recipe No. 1

Extract the juice from homegrown apples and strain it. Pour the resulting juice into a wooden (the best option), glass or enamel container with a wide top and place it in a warm place at home, covering the top of the container with gauze or a paper towel. Fresh air and warmth (at least 16-20 degrees C) are necessary conditions for active fermentation in the process of homemade apple cider vinegar. The fermentation process can be accelerated to 3-4 weeks by adding wine starter or ready-made natural apple cider vinegar starter to the juice and stirring the liquid every day. However, even without fermentation and mixing at home, apple juice will turn first into wine and then into homemade apple cider vinegar, although the process can take 9-12 weeks.

Taste the liquid periodically. When it reaches your desired acidity, you can bottle your homemade apple cider vinegar. Before bottling homemade apple cider vinegar, be sure to stir it to ensure the starter is evenly distributed throughout the bottles, and never filter. Store homemade apple cider vinegar in a cool, dark place.

Apple cider vinegar at home. Recipe No. 2

Take late ripe apples of sweet varieties (preferably homemade) and wash thoroughly. Chop the apples (cut or crush, no need to core) and place in a wooden, glass or enamel bowl with a wide top. Pour warm water over the apples, add sugar (about 50 g per 1 kg of apples) or honey.
You can add a piece of black bread or a pinch of yeast to speed up fermentation. Place the vessel in a warm place at home, covering it with a towel, which should be secured so that the midges that are sure to gather near the cider do not penetrate inside the vessel.

In the process of preparing homemade apple cider vinegar, active fermentation of apples should begin. To prevent the apples from drying out on the surface of the container, stir the mixture periodically. If active fermentation does not occur, you can add the same amount of sugar. After 2 weeks, separate the apples from the liquid. Pour the liquid into the same vessel and leave for another 2-4 weeks in a warm place at home for fermentation. At this stage, you may notice a vinegar uterus on the surface of your homemade apple cider vinegar (see photo above). At this point, part of the vinegar mother can be separated and used to make another batch of apple cider vinegar. After a couple of weeks, the vinegar queen may sink to the bottom, which is a sign that it is dying and natural homemade apple cider vinegar is ready.

From 1.5 kg of dessert apples (coke, royal gala, etc.) you get about 850 ml of apple cider vinegar.

Properties of apple cider vinegar:

The acidity of natural homemade apple cider vinegar varies depending on the apples chosen. However, in any case, the acidity percentage of homemade vinegar is much lower than “regular” vinegar from the store.

A cloudy sediment is always present in natural apple cider vinegar (usually at the bottom of the container). This cloudy cloud is called the mother of vinegar or leaven. It is this starter that is the concentration of vinegar enzymes and can be reused to produce natural vinegar from fresh apple raw materials.

And for ordinary dishes, not canned food, store-bought vinegar can be replaced:

Juices:
lemon, lime and other citrus fruits;
Red or black currant;
Lingonberries;
Grenade;

Dry wine, brine cabbage, cucumbers, tomatoes;
Sour tomato or plum sauce...

But this, as you yourself understand, is haute cuisine!)))

Good day, dear readers! Today I would like to tell you a recipe for apple cider vinegar that I inherited from my grandmother. This remedy can also provide health benefits.

At the same time, the technology is simple. Do you know that natural vinegar helps fight cellulite, and is also used to tighten the skin, for weight loss and for beautiful hair.
It is used internally for medicinal purposes and is used for all kinds of rubbing and compresses.

It has been known for a long time and is used to prepare various potions and to treat many diseases.

In cooking, this product allows you to give dishes an exquisite taste. Cabbage is fermented with it, and various canning options are prepared.

Use garlic as an addition.

Apple cider vinegar contains a large number of essential enzymes and vitamins. It has a positive effect on the nervous, digestive and cardiac systems.

The product made at home has a lower strength compared to the synthetic version.
Remember that frequent use of synthetic products internally leads to the formation of sand and kidney stones, as well as to the appearance of peptic ulcers.

It is better not to use the store-bought version for weight loss.

It is also worth considering some subtleties of using a natural product. Do not use a cloudy product.

Wait until the sediment settles. Vinegar in a jar will ferment for a longer time than the same product in a saucepan or wide bowl.

Apple cider vinegar at home: popular recipes

If you want to know how to make apple cider vinegar, try this easy yeast-free recipe.

Prepare simple ingredients - this is 3 kg of apples, 300 g of sugar and water.

You will also need gauze and a large vessel. Dishes can be made of glass, wood or enamel.

In this case, stainless steel will not work. It is better to use natural apples, in the cultivation of which no chemicals were used.

Wormy fruits will tell you about naturalness.

So let's get started:

1. Peel and core the fruits and then finely chop them.
2. Place the apples in a container and add sugar there.
3. Mix the ingredients and add water. In this case, the liquid should rise two fingers above the product.
4. Then place the dishes in a dark place. The mixture will first ferment for two weeks. Stir the liquid twice a day.
5. Cover the vessel with gauze or a regular napkin.
6. After two weeks, strain the mixture through cheesecloth and squeeze out the remaining pulp.
7. Then store the liquid in a 3 liter jar. Cover the container and place it back indoors. After this, the second stage of fermentation occurs, which lasts about four weeks.

The finished mixture will acquire a rich shade. Store the product in glass containers.

Try making vinegar the Jarvis way. For this you will need a liter of water, 800 g of apples, about 200 g of sugar. You can also use honey. You will also need 20 g of rye bread or 10 g of yeast.

Wash the fruits and grate them along with the core. Add to the resulting slurry warm water, honey and yeast.

Pour the mixture into a container with a wide neck. Place the dishes in a warm and dark place for 10 days.

Stir the mixture with a wooden spoon several times a day. After this period, squeeze the mass through gauze. For every liter add 50 g sugar, and then pour into a wide-necked container.

Tie the neck with gauze and place the container in a dark place on 40 days. The end of the fermentation process can be judged by how the liquid ceases to be cloudy.

Filter the finished solution and bottle it. Seal them with stoppers and store them in a cool place.

Apple cider vinegar for weight loss

With the help of a natural product, treatment and weight loss are carried out. Traditional recipes will help with this.

To lose excess weight, shake three tablespoons of vinegar in a glass of water and drink this liquid before meals.

This is an excellent cleanser.

The healing composition will also help with cellulite.

Special wraps are made for this. First you need to cleanse the skin.

Then the vinegar should be diluted with water in the ratio 1 to 1 and add a few drops of lemon juice and essential oil to the solution.

Bandages are soaked in the prepared mixture and tightly wrapped around the stomach, thighs and legs. In general, all problem areas.

Wrap the film and towel on top. With this wrapper, lie in bed under the covers about 40 minutes.
It’s quite easy to prepare a wrap for better fat burning. To do this, mix our main ingredient with honey and apply the sticky mixture to your stomach and other problem areas.

Wrap the top with cling film. Wear warm tights. Cover yourself with a warm blanket and lie down for an hour.

There is also a special method according to Bolotov, which involves the use of homemade vinegar. This useful product should be used for chronic fatigue, arthritis and varicose veins. It is also effective against fungal diseases.

Don't deny yourself the pleasure of using natural products. Moreover, this will not require large financial costs and excessive efforts. I hope that my simple recipes will benefit you.

Be healthy and happy dear friends!

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