How to make real apple cider vinegar. Recipes for making and using apple cider vinegar. homemade fruit vinegar

Apple vinegar No wonder it is considered a source of many valuable substances that our body needs. It is actively used for weight loss, to restore the skin to its former elasticity and beauty. You can also use vinegar sold in stores, but its benefits cannot be compared with those that were made at home. Such a product will not only cost less, but will also be more valuable due to its absolute naturalness. Coping with such a task as making apple cider vinegar at home is not at all difficult, but the effect can be wonderful.

Apples are incredibly healthy on their own. Scientists agree that they contain all the vitamins and minerals a person needs. Accordingly, the benefits of natural homemade vinegar are also great. Apple cider vinegar, the recipe of which is not at all complicated, has the following properties:

• Improves the processes of digestion;
• Accelerates metabolism;
• Promotes the rapid breakdown of fats and carbohydrates obtained from food;
• Reduces appetite, in particular, reduces cravings for sweets.

Vinegar can be used in a variety of ways. So, you can drink a glass of water on an empty stomach in the morning, adding a spoonful of honey and a spoonful of vinegar. In addition to the fact that such a drink helps to activate metabolic processes, it also energizes you no worse than coffee. You can not use honey, just diluting a spoonful of homemade vinegar in water.

You can pay attention to a slightly different way. Mix two teaspoons in a glass of water and drink this drink three times a day: in the morning at breakfast, during the day and at night.

Even the best vinegar, when used orally, can be harmful if there are contraindications. The main among them are diseases of the digestive tract and increased acidity. In any case, it is recommended to consult a doctor beforehand.

But the external use of apple cider vinegar has practically no contraindications. So, vinegar wrap is popular among the people, which helps restore skin tone and elasticity. You can also simply rub homemade vinegar, previously diluted with water, into areas of the body that you consider problematic.

Cooking apple cider vinegar yourself at home: the best recipes

Now you need to figure out how to make apple cider vinegar. Natural vinegar is natural because it consists only of apple juice with a little sugar or honey. The juice ferments and forms alcohol, and only then acetic acid appears. It is better to use sweet apples, which give a lot of alcohol and do not require a lot of sugar. Ideally, let them be at home. If you yourself do not grow apples, it is better to buy them from grandmothers in the market, and not in a supermarket. A recipe for making apple cider vinegar at home may involve the use of both apples and apple juice. There are many variations of the recipe. Consider the most popular ways to make homemade vinegar.

The first recipe for homemade apple cider vinegar

After you need to add to the container 50-60 grams of black rye bread and 150 grams of natural honey. Now place the container on the table without closing it with a lid, but only covering it with a napkin or towel. Leave for 10-12 days, which is usually enough to ferment apples. After that, strain the contents into another container using cheesecloth. Now the vinegar should stand longer - about a month. Then strain the liquid again and pour into different bottles. The vinegar is ready. Bottles must be closed. It is recommended to store in a dark place. This recipe making apple cider vinegar is considered the easiest.

Second cooking recipe

Close the pan with something, preferably with a napkin or towel, but not with a lid, as you need the mass to ferment with air. Leave for three weeks. During this time, periodically mass with a wooden spoon. After three weeks, strain the mass, add the remaining sugar, stir to dissolve it and pour into jars. Cover the top of the jars with a towel and leave some more for 1.5-2 months to continue fermentation processes. The mass must bubble. Over time, the liquid will become lighter, and then completely transparent. This will mean that the fermentation has already ended, and the vinegar can be used for its intended purpose. Then it needs to be filtered again and bottled. Keep containers closed at a cool temperature.

old recipe

Making apple cider vinegar

Further, the preparation of apple cider vinegar involves putting on a medical glove on the neck, which will prevent air from entering the vessel. During fermentation, carbon dioxide is formed, which gradually fills the glove. If it breaks, put on a new one. Juice must stand within four weeks. During this time, fruit sugar will completely become alcohol.

You will get something like a young wine. But we need to get vinegar, because the contents should be left to ferment for some more time, but already open. It is better to put the liquid in a saucepan, cover it with something and leave it to ferment for 1.5-2 months at room temperature.

The fact that the vinegar is ready can be understood if the strong unpleasant odor that usually accompanies the process of turning alcohol into vinegar has disappeared. Now you know how to make apple cider vinegar from juice too.

How else can you use homemade vinegar: useful tips

So, you managed to make apple cider vinegar at home. Now we need to consider in more detail how to use it. Here is some of them:

• For about half a glass of water, you need to take a coffee spoon of vinegar and honey. Consume the mixture twice a day before meals. This proportion is considered safe even for those who have an increased acidity of the stomach.
• To reduce appetite and hunger, mix 15 grams of vinegar and 5 grams of honey in a glass of warm water. Drink the resulting mixture half an hour before meals.
• And if you add a tablespoon of vinegar and quite a bit of honey to a glass of warm water, then it is better to use this composition in the morning, immediately after you wake up.
• Three times a day, you can drink a glass of warm water with the addition of vinegar in the amount of 10 grams for weight loss.

Another good option for using vinegar is wraps that help fight cellulite. Vinegar used in this way works as follows:

• Thanks to acids, skin regeneration processes are accelerated.
• Vitamins and minerals nourish the skin, improve collagen production.
• By cooling the skin, fat burning processes are activated.
• Reduced orange peel.
• Eliminates excess fluid.

Wrapping is recommended for a course of 15 days. It is better to repeat the procedure every other day in order to prevent skin irritation. The solution for wrapping is prepared as follows: a liter of vinegar is diluted in three liters of water. In the resulting liquid, you need to moisten a cotton cloth and wrap the problem areas well with it. Keep until the composition dries. Then rinse the skin.

After the procedure, be sure to moisturize the skin, as vinegar tends to dry it out. It is also not recommended to use 90% essence for wrapping.

If you believe the reviews, then the skin after a course of acetic wraps becomes more elastic and elastic. In addition, excess fluid is removed from the body, so you can get rid of edema and excess volume.

Now you know how to make apple cider vinegar and how to use it in the fight for slimness and smooth, supple skin. In the absence of contraindications, this completely natural and safe remedy will only benefit. In addition, having learned how to make homemade vinegar, you can use it for medicinal purposes, as well as for facial skin care.

Apple Cider Vinegar is a fragrant herb delicious salads and snacks, an affordable remedy for cleansing the body, preventing and treating blood vessels, stomach, liver and kidneys. Make apple cider vinegar at home, a simple recipe will tell you how to save time and preserve the beneficial properties of apples.

Preservative is prepared in glassware

The benefits of homemade apple preservative compared to factory-made vinegar are incomparable. Identical, at first glance, two products have a different composition. from the store, see details in a separate article. Below we will talk about the beneficial properties of a homemade preservative made from natural apples.

In an inexpensive store seasoning, regardless of what the manufacturer wrote on the label, there is hardly any natural apples or even juice from them. For cost-effective production, the product is prepared quickly and in large quantities for profit. There is no time to withstand vinegar sourdough for several weeks; the process is accelerated with the help of synthetic additives and pasteurization. Then the aroma, color and taste of apple sourdough are added to the finished solution with preservatives and dyes.

Make your own homemade vinegar fresh apples collected in the country or bought on the market. First, the raw material ferments together with sugar, then it is aged for several weeks. Finally, the vinegar is filtered. The result is a golden-yellow liquid with a characteristic apple aroma, mild taste and substances in the composition:

• vitamins A, C, E, group B;
• iron, zinc, iodine;
• potassium, calcium, magnesium;
• copper, sodium, fluorine;
• oxalic, malic, lactic, acetic acid;
• vegetable fiber - pectin;
• fructose.

It has the beneficial properties of natural apple juice with pulp, but they are enhanced by the content of acetic acid. This substance provides fat-dissolving, stimulating, antiseptic properties of vinegar, due to which it is used in medicine and cosmetology. If you use vinegar correctly, with its help the following results are obtained:

• cleansing blood vessels and improving blood composition;
• normalization of digestion and improvement of metabolic processes;
• cleansing the intestines from toxins and helminthic invasions, pathogenic microflora;
• saturation of tissues with vitamins and minerals, necessary for recovery and rejuvenation.

Acetic solution from apples rejuvenates the skin, restores healthy color and elasticity, eliminates age spots, freckles, vascular network and cellulite. If taken orally, the slimness of the figure will return. The effectiveness of apple cider vinegar is enhanced by various additives. With honey, immunity increases and energizes. - an old remedy for cleansing blood vessels from harmful cholesterol, and for the intestines - from worms and old toxins.

Have you made apple cider vinegar at home?

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Another advantage is the availability of ingredients for cooking. In the summer and autumn seasons, there are a lot of apples, they cost a penny. Any variety is used, as well as apple juice or puree from them. How exactly - is described below, there are several options.

Video about the composition and beneficial properties of vinegar:

Step by step homemade vinegar recipes

Do not rush the process of preparing vinegar, it will not be fast. But it is also impossible to let it go by itself, the fermentation of the wort is constantly monitored. Otherwise it will be converted to cider, not vinegar. No equipment is required. All you need is natural raw materials and accuracy in cooking.

Kirilova Olga

The sweeter the apples, the faster the fermentation. It takes about 2 months to prepare a high-quality, concentrated vinegar.

Classical

For cooking you will need:

• fresh apples, sweet and sour - 2 kg;
• sugar - 250 gr.;
• yeast - 20 gr.;
• purified water - about 2 liters.

If the apples are sweet, then the amount of sugar can be reduced by 2 times.

Cooking:

1. Wash apples, cut into halves, remove seeds.
2. Chop the fruit into medium-sized pieces.
3. Put in a 3-liter jar, shake so that the pieces fit snugly, but do not tamp.
4. Pour in sugar, cover with gauze and leave for 3-4 hours for the apples to release juice.
5. Pour warm water - completely cover the apples, but leave a distance of 7-10 cm to the edge of the dish. When you add the yeast, the liquid will begin to ferment and rise. Stir, cover, leave in a warm place overnight.
6. Stir the wort again in the morning. Foam forms on the surface. It cannot be removed and drained because it contains acetic bacteria. If there is little foam, another piece of yeast is added.
7. Now the container with the future vinegar is covered and put away in a warm pantry, or under the kitchen table to the radiator. You no longer need to touch for 10-14 days, until the first stage of fermentation is over. Fermentation is over when all the apples sink to the bottom.
8. It remains to wait until the vinegar becomes transparent. After that, the liquid is filtered, bottled and closed with corks.
9. Homemade vinegar after bottling leaves a residue. This is normal and is not considered a sign of poor product quality.

It is convenient to prepare apple cider vinegar in a three-liter jar

The strength of ready-made homemade vinegar can reach 9-10%. Whereas the strength of the store should not exceed 6%.

Application:

Apple vinegar home cooking can be safely taken orally. But first you need to dissolve a tablespoon of the product in 100-150 ml of warm water without gas. It should be drunk a quarter of an hour before a meal or an hour after a meal.

Did you like the taste of homemade apple cider vinegar?

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You can - they will become shiny, elastic, will grow faster. More about the use of vinegar in cosmetology will tell the video:

from sour apples

If you have a lot of sour apples on hand, use them to make vinegar. But in this case, it is necessary to add sugar, otherwise fermentation will not start.

Ingredients:

• sour apples - 2 kg;
• granulated sugar - 500 gr.;
• warm water - 2 liters;
• live yeast - 60-70 gr.

Cooking:

1. Wash apples, dry, cut into pieces arbitrarily.
2. Fold in a container, add sugar, warm water, crumble the yeast.
3. Mix everything, cover with a towel and put in a warm place.
4. The first 10 days the mixture is stirred several times a day. Foam does not need to be collected and removed.
5. Then the mixture is filtered and squeezed, poured into a bottle, covered with gauze and cleaned in a warm place for 1.5-2 months. You don’t need to stir the vinegar any more and you don’t need to touch it at all.
6. When the liquid becomes completely transparent, it is filtered again and used for its intended purpose.

Application:

- the level of glucose in the blood normalizes, the condition of the vessels improves, extra pounds go away.

At the last stage of fermentation, it is important not to disturb the starter and not even move the jars.

Kirilova Olga

You can plant a vinegar uterus in a container if it remains from the previous preparation of homemade vinegar. Then fermentation will be faster and more intense. It is not recommended to pour in ready-made store-bought vinegar, it will only spoil the raw materials.

From juice

This is an ideal product for the treatment and healing of the body, since it contains nothing but apples, not even water. This recipe is suitable for pregnant women, allergy sufferers and the elderly. If you want you will need the following ingredients:

• sweet and sour apples - 2 kg;
• a glass bottle or jar and a wooden tub;
• rubber glove and linen napkin.

Cooking:

1. Wash the apples, cut into quarters and put on a dish so that they darken.
2. Squeeze juice from apples.
3. Pour it into a bottle, put a glove on the neck and rewind it tightly with a glove.
4. Leave in a warm place for 4-5 weeks until the glove puffs up.
5. Pour the fermented juice into a tub, cover with a napkin, tie around the edge and put it back in a warm place for another 3-4 weeks.
6. Ready vinegar is filtered through the same napkin under which it wandered, bottled and used for its intended purpose.

Video on how to prepare apple juice vinegar with pulp:

Kirilova Olga

For fermentation of must from apples, ceramic, wooden, enameled or glassware should be used. Aluminum and any metal is not suitable.

Application:

There are many different methods, . In order for the product to effectively break down fats, but not harm the digestive organs, the technology for preparing the product is important. This recipe is perfect for both oral and wraps. In both cases, the product is preliminarily diluted in warm water: 1-2 tbsp. for 150-200 ml.

With honey

Honey saturates the finished product with potassium, magnesium, iron and fructose. This vinegar is ideal for those who follow a strict diet. It saturates with the necessary energy and protects against depression and blues.

Ingredients:

• apples - 3 kg;
• heated water - 3 liters;
• honey - 900 gr.;
• stale Rye bread- 200 gr.

If you replace sugar with honey, you get the perfect product for weight loss

Cooking:

1. Wash the apples, remove spoiled places, cut into cubes or slices.
2. Put in a wide container, fill with water and stir.
3. Separately, stir the crumbled bread in warm water to make a thick leaven. Add a spoonful of yeast.
4. Add half of the honey and sourdough to the apple mass, stir.
5. The first 10 days the mixture is kept at a temperature not lower than 18 degrees, stir three times a day with a wooden spatula.
6. Now stir the mixture, strain, add the remaining honey.
7. Pour into jars or bottles, wrap the necks with a bandage or gauze, secure with rubber bands.
8. Put away in heat and withstand another 45 days.
9. During this period, do not stir the vinegar or move the bottles. When it becomes transparent, it is filtered, corked and cleaned in the pantry, in the closet or in the refrigerator.

Application:

Depends on the purpose. For beauty and rejuvenation, it is better to drink it from 11.00 to 12.00 before the second breakfast. For treatment diabetes, atherosclerosis, cholelithiasis, it is better to drink the solution at night. Then the vinegar will act faster, the tissues will begin active recovery.

A slimming cocktail made from vinegar, honey and water is drunk on an empty stomach every morning.

Apple Cider Vinegar Recipe from Povarenka

A time-tested and simple recipe that you can easily make apple cider vinegar at home. Requires a minimum of ingredients and skills.

• apples - 800 g;
• granulated sugar - 100 g;
• filtered water - 1 l;
• crust of rye bread.

Cooking sequence:

1. Wash fruits in running water. Cut into several pieces and remove the core. Cut off damaged sides if necessary. Grate the fruit on a medium grater.
2. Boil water to 30-40 degrees. Once it reaches the desired temperature, remove from heat. Dissolve salt crystals in it.
3. Put the grated apples in earthenware (or any other that does not transmit light). Pour water with sugar and put a crust of bread on top.
4. Tie the neck with a gauze bandage folded several times. Leave to infuse in a warm place for 10 days. During this time, morning and evening, mix the mass.
5. Take out a piece of bread the next day. By this time, he will already start the fermentation process.
6. After 10 days, strain the solution, removing all the pulp. Add another 50 g of sugar to the liquid. Stir to dissolve all crystals.
7. Again cover with gauze and remove to infuse for 2 months in the same place. During this period of time, do not touch the infusion.
8. After that, remove the vinegar uterus formed on top and strain the acid. Pour into glass containers and store.

Apple cider vinegar according to Neumyvakin

Neumyvakin in his works spoke many times about the beneficial properties of apple cider vinegar. At the same time, he referred to the fact that it is better to prepare the acid yourself. This makes it easier to track the quality of the product.

Many doctors talk about the benefits of vinegar, if you are interested, see how it is done. By following the rules, you can easily cope with a high temperature during the flu.

Required products:

• apples (preferably green) - 800 g;
• sugar - 100 g;
• honey - 50 g;
• water - 1.2 l.

Cooking method:

1. Wash the fruit, cut into several pieces and remove the middle. Rub on coarse grater.
2. Place the pulp in a large glass bottle. You can also use earthenware or wooden utensils.
3. Heat the specified amount of water to a warm state. Dissolve sugar in it. Pour into bowl with apples. Make sure that the liquid does not reach the top 10-15 cm, because the “cap” will rise during the fermentation process.
4. Tie the neck with gauze and put it in a dark warm place for 10 days to infuse. Stir the mixture periodically.
5. After this time, strain the liquid to remove all the pulp. Squeeze out the remaining pulp. Add the released juice to the total mass of the future vinegar.
6. Dissolve 50 g of honey in the resulting liquid. Pour the solution into a jar and remove to infuse for 40 days. Also tie gauze on top.
7. After the infusion is considered ready. Remove the vinegar queen from above and use the product for its intended purpose.

By Jarvis

Jarvis is a famous American physician and researcher. He developed a recipe for homemade apple cider vinegar to treat blood vessels, liver, kidneys, and obesity. A big plus in making vinegar with your own hands is that it is not pasteurized. This means that the valuable substances in apples remain intact. Apple cider vinegar like Jarvis is rich primarily in potassium and iron.

Rye Bread Sourdough - A Feature of Jarvis' Apple Cider Vinegar Recipe

Ingredients:

• apples - 2-3 kg of ripe or overripe fruits;
• water - about 2 liters;
• honey - 200 gr.;
• rye bread croutons - 20 gr.;
• yeast - 10 gr.

Cooking:

1. Wash apples, remove rotten places and ponytails, grind into puree in a meat grinder or grater.
2. Put in a vat or saucepan, fill with water.
3. Add croutons and yeast.
4. Add 100 gr. natural honey.
5. Mix everything well, cover and put in a warm place for 10 days.
6. After 10 days, stir the mass, strain. pour into jars and add the remaining honey at the rate of 50 gr. for every liter of yeast.
7. Cover and put in a warm place for another 40 days. When the vinegar becomes completely transparent, it is ready.

Application:

Dr. Jarvis recommended taking 1.5 tablespoons of this product dissolved in half a glass of warm water every morning on an empty stomach. But now it is known that the human body does not absorb acid in the morning. Therefore, it is better to take the vinegar solution before dinner.

Have you tried making apple cider vinegar with honey?

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Ultimately, each person decides for himself. Lifestyle and tasks should be taken into account in the first place.

An old recipe for spoiled apples

The beginning of the manufacture of vinegar from water, apples and sourdough dates back to 5000 BC. in Babylon. The exact recipe has not been preserved. The recipe below is based on monastic books dating from about the 10th and 11th centuries. What is its advantage: overripe, spoiled apples are used, which are no longer good for anything. In the old days, first-class fruits were used to make confiture and wine for the nobility. And the second grade, harvested from the ground, with a wormhole - for vinegar and sour cider for the common people.

Defective fruits will be an excellent raw material for healthy and tasty vinegar.

However, from wormy, fallen fruits, you can make an excellent home remedy for the whole family. If you care about tasty healthy family food, you will also be interested to know. Well, if the quality of spoiled apple vinegar seems doubtful to you, you can make wraps and masks for the face, hair, and body from it.

Ingredients:

• overripe apples - 2-3 kg;
• sugar - at the rate of 50 gr. for every kilogram of fruit;
• water - as needed, heated to 60 degrees.

Cooking:

1. Crush the apples into gruel, you can simply stir with a wooden spoon so that pieces of fruit remain. Completely puree the mass, remove the peel and bones is not necessary.
2. Fold the apple mass into an enameled pan, sprinkle with sugar and pour warm water so that it covers the mass by 3-4 cm.
3. Stir, cover with a napkin, put in a warm place for 2 weeks. During this period, apple sourdough is stirred every day.
4. Then the workpiece is poured into containers of a smaller volume and again removed for fermentation. An acetic uterus should form on the surface - a dense foam. it can not be removed and stirred.
5. When a clear liquid forms and the uterus settles to the bottom, the vinegar is ready. It is filtered without shaking, and used as directed.

The sediment can also be filtered, and the rest thrown away - they will no longer be useful. This vinegar is used in the same way as regular vinegar. The only difference is that it can have a more intense aroma, color, taste.

Application:

If you know, use the same proportions to make the apple cider vinegar healing solution for this recipe. The resulting liquid should be drunk in half a glass 2-3 times a day for weight loss, body cleansing, just maintaining a good tone. Result: clean and firm skin, slim figure, excellent digestion and good mood everyday.

How to prepare unfiltered vinegar

Unfiltered homemade vinegar is prepared in a similar way. But after the last stage, do not filter it, but immediately bottle it. The product will be cloudy and with sediment, and form a grayish film on the surface. Such phenomena occur because fermentation continues in vinegar. The product prepared in this way is useful for dysbacteriosis, thrush in women and children, stomatitis, tonsillitis. It destroys pathogenic bacteria and populates colonies of new, beneficial ones.

The photo shows what unfiltered, fermented vinegar looks like.

Apple pomace vinegar

After processing apples in a juicer or in other devices, cake quite often remains. Throwing it out is not necessary. You can make high-quality fruit acid from it. This makes the process even easier.

Fresh apple pomace has a reddish tint

Required components:

• apple pomace - for ¾ cans;
• sugar - 1 tbsp. l.;
• water until the container is full.

Step by step recipe:

1. Spread the cake over a glass jar or any other container so that it fills ¾ of the total volume.
2. Dissolve the sugar crystals in the right amount of water.
3. Pour the liquid over the remains of the fruit so that it completely covers the pulp.
4. Place a smaller plate and weight on top to keep the fruit particles under the solution. Cover everything with a gauze bandage.
5. Put in a dark place for 2 weeks. During this period of time, stir the mass every day.
6. Then take out the container, squeeze out the pulp and strain the solution to completely get rid of the pulp. Pour the liquid back into the container and cover with a clean bandage. Remove to infuse for another 3 weeks.
7. Immediately after the acid is considered ready for use. Cover with a lid and store in the refrigerator.

After cooking, the acid turns cloudy. This is fine

How to determine the readiness of vinegar

The readiness of vinegar is checked by its transparency. This is the main criterion. When the liquid becomes completely transparent, and the vinegar uterus settles to the bottom, the product is fermented and ready for use. But before straining and bottling, they take a sample just in case.

High-quality homemade apple cider vinegar has a yellow color, a characteristic fruit aroma, a sharp and at the same time sweetish taste.

Buy apple cider vinegar or cook at home?

buycooking

Store-bought vinegar is made from waste - peel and core. To speed up the fermentation, the wort is boiled and mixed with synthetically produced acetic acid. Such a preservative has a pronounced aroma and taste, but does not contain useful substances. They are initially so few in the must that it does not ferment on its own.

Only filtering will help, double or triple if required. Vinegar is filtered through a sterile cotton wool, and then left again in a dark place for a couple of days. It is impossible to shake the container at this time. If that doesn't help, no big deal. Cloudy vinegar is not worse than transparent, it is useful and not dangerous to health. But the view is less aesthetic.

Terms and conditions of storage

If properly stored, the home preservative will not deteriorate and will not lose its useful properties for 3-5 years. The shelf life of the product is not limited if the container with the bite is not in the sun and not near a heat source. The right place: the door of the refrigerator, a kitchen cabinet away from the radiator and stove, a balcony or closet with good ventilation. Storage temperature - 4-10 degrees above zero.

Here is a video on how to properly pour ready-made vinegar and store it.

Photo gallery of making apple cider vinegar

On a note

1. Apple cider vinegar is used in cosmetology and medicine to solve a number of problems with skin, hair, overweight, and treat diseases of internal organs.
2. The most useful product is homemade from natural apples.
3. Fermentation of apple cider vinegar without fermentation lasts 2-2.5 months.
4. Ready vinegar is filtered, bottled, tightly corked and stored in a cool place. The shelf life of a homemade unpasteurized product is up to 5 years.

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

homemade vs store bought

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

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

The use of waste is not the worst thing - they are food. This product in falsification has surpassed all others. Manufacturers are very fond of vinegar and chemical:

• add preservatives to your product to prolong its shelf life,
• dyes to mask used low-quality raw materials and make them more marketable,
• the product is subjected to severe filtration using reagents to remove natural sediment,
• and often under the guise of a natural product, they sell a chemical mixture altogether.

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

Homemade vinegar is stored, maybe less, and its color will not be so bright. Cooking your own apple bite at home, which does not require much 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 of the World Wide Web have collected a lot of different step by step recipes, among which you can find both the old "grandmother's" and modern ones from popular experts. Let not all, but they have the right to exist, although the basic principle of how to cook useful product almost everyone has one. That is what I will now prove.

I went for apples

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

So where does a good vinegar start? Correctly! With good raw materials. We have apple today. Therefore, we cook, no matter red or yellow, the main thing is sweet and ripe apples. And it is not at all necessary to wash them (not even desirable!) And cut off the beaten places, it is enough to tear off the stalks and cut out the rot. Indeed, in order for fermentation to be active and without yeast, it is necessary that fungi remain on the fruits that contribute to this very fermentation. And they are only on "unwashed" apples.

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

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

You can choose any method you like. But! To do this on a grater for a long time and our fingers are not at all safe. With a knife - even more dangerous and longer. The meat grinder crushes the raw material too much, turning it into gruel, which will subsequently affect its filtration. Therefore, I usually do it in a combine. Apples in it do not crumple, but are obtained 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 that:

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

Everything with the basic ingredients! All other additives are just variations on the vinegar theme. You can add a piece of rye bread to enhance fermentation. But I would not advise adding yeast - if you do everything as I wrote above (and below too) and without them you get wonderful vinegar.

There are not very many options with the proportions of these components, but there are. I believe that one liter of water should be taken per kilogram of apples, 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, earthenware or enamel bowl. Aluminum, iron, and even more so plastic is not suitable for this purpose. Be sure to leave space in the product fermentation container, do not fill it to the brim.

When the base for vinegar is ready, cover it with a napkin or towel, put it in a dark place, which should be maintained at a rather high temperature - 28-32 ° C. For this, hidden places in your apartment are suitable closer to heating appliances or a dark cabinet in the kitchen.

Under such conditions, the harvest must stand for 10-15 days, it all depends on the presence of the aforementioned fungi and the storage temperature of the wort. All this time, you need to “disturb” his calmness 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 (so far it is not vinegar yet). How to make it easier? Apple porridge will not squeeze well through gauze, I know from my own experience. That is why, I advise you to do it “roughly” through a colander, on which you throw the pasta.

Just throw the wort into a colander and press the mass with your hands to make the liquid glass as much as possible. No need to rub anything! This will only knead 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 already “clean”. It's not juice anymore, but it's not vinegar either! The resulting semi-finished product should still wander, not so violently, but still. We repeat the technology in the same sequence, only we do not add water:

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

Our daily presence is no longer required, it is not necessary to interfere with the strained workpiece, and do not touch it at all until the product is ready. Vinegar will be considered ready when the fermentation process is over and it becomes completely transparent.

Packaging and storage

Already prepared vinegar must be removed from the sediment. Do you know how it's done? Not? Just like the finished wine. I know two options:

1. Gently, without raising the sediment from the bottom, the liquid simply pours into a clean container. This is done quickly, but the downside here is that it’s good, you can drain it with the least “losses”, it won’t work out - the sediment will definitely rise and flow into a clean product. The second way will be less waste, but you will have to tinker longer.
2. With 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, it is necessary to draw in air from the other end of the tube, and quickly lower it into the overflowing dish (it should be much lower than the first). Thus, the "pumping" from one container to another will begin. You just have to make sure that the tip of the tube does not fall into the sediment and does not pop out.

If you end up with a lot of cloudy liquid, don't worry. Let it stand for another day or two and you can repeat the process again. Moreover, I advise you to strain clean vinegar in a week or two in the same way again, 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 chosen herb to the finished product bottle. After 3-4 weeks, it will give the vinegar not only its aroma, but also all the useful properties and it can be removed.

Pour the finished vinegar into smaller dishes, you can put it into bottles or small jars and do not do this right up to the neck. Close simply with nylon lids or tight stoppers, but not hermetically. Now it is still quite “green”, with a strength of no more than 4-5%, it will still ripen over time, why deprive it of access to air completely.

It is better to store at a temperature of 6-8 ° C, but more is possible, not the point. After a year, the vinegar will reach a good strength and be fully ripe. You can use it without fear for your health (and for 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 preparing the article, I didn’t read any recipes and recommendations. My God, if I myself were completely out of touch, it would not be surprising to get lost.

What I mean? Yes, just for an example. I open top articles on our today's topic. And what do I see? Dr. Jarvis' Apple Cider Vinegar Recipe! I do not argue at all, there was such a doctor who promoted vinegar (by the way, not only him!) For medicinal purposes.

But, that's why this recipe according to Jarvis, I can't understand. All the same recipe, rewritten many times from site to site with bread and yeast. Maybe I didn't understand? Maybe you can explain to me?

By the way! Our Russian Malakhov also respects the use of vinegar and soda for medicinal purposes. If you listen to the people's mouthpiece, this product helps absolutely in any cases, from the common cold to arthrosis.

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

apple juice recipe

For the production of vinegar from apple juice, we will act according to the principles of the main recipe, but there are certainly subtleties. This is the easiest way, eliminating the part of the recipe where we stir the wort regularly. But, for active fermentation, it will be necessary to add sourdough to the juice in addition to sugar. What could it be?

• a piece of black bread
• live yeast
• must left over from previously prepared vinegar
• vinegar uterus with remnants of unexpressed sediment

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

Advice: try to prepare vinegar with honey and without sugar in any recipe, because the product of bee work contains much more vitamins and minerals.

Should juice be diluted with water? Many of the sources I have come across do not give such a recommendation. But, I'm still leaning towards doing it. Judge for yourself - from undiluted juice, vinegar will turn out to be very concentrated and, I think, strong. What for? Do this with about 3 parts juice, one part water, or a little more.

I will not describe the rest of the process, everything is repeated one to one:

• fermentation
• desludge
• sending to storage

But, even this lighter version cannot be cooked in 1 hour. In any case, you will need at least one and a half months for everything about everything.

Video recipe

Vinegar is a product obtained as a result of fermentation - vinegar made from apples is especially popular. Due to its beneficial properties, this product is widely used in cosmetology, cooking, traditional medicine for certain ailments.

The world learned about the healing properties of this liquid thanks to the doctor Jarvis, who wrote a book on the treatment of folk methods. He paid special attention to apple cider vinegar, describing how it works in various diseases.

Of course, in our time, apple cider vinegar can be bought everywhere, but home-cooked product will be the most vitamin and delicious. Learn how to make apple cider vinegar in this article.

concept

Apple cider vinegar is completely natural product. It is obtained by fermenting apple juice without the addition of chemical additives. In this transformation from sweet juice to sour vinegar, the beneficial properties inherent in apples are not lost, and even new beneficial properties are added due to the appearance of organic acids.

Due to its naturalness, this vinegar may have sediment at the bottom of the bottle, this even applies to a purchased product. When buying, read the data on the composition, the vinegar should not contain anything other than water and malic acid. The strength of store-bought vinegar should also not exceed 6%.

Composition and properties

Useful properties of apple cider vinegar are explained by the unique composition of the product. It contains the most important minerals and trace elements (calcium, magnesium, iron, sodium, copper, sulfur, silicon, phosphorus), as well as acetic, oxalo-acetic, lactic, citric acids, ballast substances valuable for the body, a number of amino acids, enzymes and vitamins. (A, C, E, P, B vitamins).

The benefits of apple cider vinegar, first of all, lies in its anti-inflammatory and analgesic effect:

• reduces pressure;
• relieves migraine attacks;
• reduces swelling and pain in angina, runny nose, arthritis;
• normalizes intestinal microflora;
• accelerates the healing of wounds and various skin lesions;
• improves immunity;
• improves blood circulation.

The healing properties of apple cider vinegar are used in many areas of our lives, such as cosmetology, dentistry, medicine, nutrition and others. Naturally, a self-prepared product will be more effective and safer. The recipe for homemade apple cider vinegar will be described below.

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Making apple cider vinegar at home

Homemade natural vinegar is prepared from real ripe apples (unlike industrial apples, which are based on apple waste: peel, cores). There are two main methods of preparation: from apple pulp or from juice. Sweet apples are best for making vinegar. More sugar will have to be added to the base of sour apples. Fruits must be ripe, overripe fruits are allowed and even encouraged. You can take carrion, but only if there are no signs of decay on the apples.

It is sugar that is the second mandatory component of vinegar (although there are recipes without sugar). Sugar can be replaced with honey. In addition, some recipes for homemade apple cider vinegar include live or dry yeast, rye crackers, or black bread.

Vinegar is obtained from the fermentation of apple juice. After the resulting alcohol is completely fermented, acetic acid is obtained. On the surface of the wort in the process of natural fermentation, a foam or film is formed, resembling Kombucha. This is an acetic uterus, and in no case should it be removed.

It is convenient to prepare vinegar in a three-liter glass container. However, glass bottles can also be used. It is easier to fill their necks with paraffin in order to preserve the finished product for a long time.

zhenskoe-opinion.ru

Classic Sugar Free Apple Cider Vinegar Recipe

For a simple recipe for apple cider vinegar at home, you need to choose ripe and sweet apples.

Cooking:

1. Wash apples and cut into large pieces. Leave outdoors.

2. After a short time, squeeze the juice from the darkened pieces.

3. Place the resulting liquid in a glass container and put on a medical glove with a puncture in one finger on top of the neck. In a warm, dark place in this state, it should be up to 6 days.

4. As soon as the glove is strongly inflated, it is time to drain the fermenting apple cider vinegar from the juice into a wide dish, after which the fermentation speed increases. This dish should be covered with a loose towel and sent to a dark place with a temperature of +27 degrees for 2 months.

5. When a thick sediment appears, the apple mass is filtered through cheesecloth and packaged in bottles. Store further in a cool place.

During fermentation, a film of acetic acid bacteria forms on the surface of the apple mass, which does not need to be disposed of. It is she who allows you to create such a product.

glav-dacha.ru

Yeast free

In view of the lack of yeast at home or simply unwillingness to use it, a recipe for making apple cider vinegar at home without yeast is provided. To obtain the desired product, the apples must be thoroughly crushed, and a lot of sugar should be added.

Cooking:

1. Turn apples into small pieces and send them to a pan or basin. Top with boiled cooled water so that it completely covers the fruit slices.

2. Send sugar there. The calculation of its quantity comes from the volume of water: a quarter cup of sugar per 1 liter of water. Mix, cover with a towel and send to a warm place for fermentation.

3. After a week, strain the mixture with gauze.

4. Pour the filtered liquid into a bowl or basin again, cover with a towel and wait another 1.5 months. Pour into glass bottles and close. Store in a cool place.

Apple cider vinegar fermentation is a process in which trace elements of starch and sugar are converted into ethanol and carbon dioxide. This process is also called fermentation.

glav-dacha.ru

On sugar and cold water

Cooking (aging) vinegar according to this recipe also takes a lot of time, but the result is worth it.

Ingredients:

• Apples - 3 kg,
• Cold water - 3 liters,
• Sugar - 400 g.

Cooking:

1. From apples, remove the core, dark spots and wormholes.
2. Cut the fruits into small pieces.
3. Put them in a glass or enamel bowl. You can use either a bottle with a fairly wide neck, or a large saucepan.
4. Pour chopped apples with cold unboiled water, put sugar and mix everything. Tie the container with gauze and place in a dark place.
5. While the apples stay on the surface, periodically stir them with a wooden spoon, and when they finally sink to the bottom, it is better not to touch them anymore. Fermentation takes 3 months, sometimes it may take another 5-6 days.

An indicator that the vinegar is ready is the complete transparency of the liquid and the absence of a sharp fusel smell.

Strain the finished vinegar into a clean bowl and leave for a couple more days to settle. Strain again gently and bottle. Store in a dark cool place.

On sugar and hot water

In the previous recipe, we poured apples with cold water, and in this we suggest you try the “hot” method. In this case, much less sugar is required. True, only sweet and very ripe fruits are suitable for making this type of vinegar. But it only takes a month to prepare.

Ingredients:

• Sweet apples - 2 kg,
• Sugar - 100 g,
• Hot water - according to the situation (it should cover the apples by 4 cm).

Cooking:

1. Wash the apples and cut into very small pieces (the core can not be removed, but you need to get rid of the ponytails, wormholes and dark spots).
2. Place in an enamel pot or three-liter jar, add sugar and mix everything. Pour hot (70-80 degrees) boiled water so that it covers the apples by 4 cm.
3. Cover the container with gauze, put in a warm dark place and stir the apple mass 2-3 times a day with a wooden spoon. The first fermentation lasts two weeks.
4. After the indicated time has elapsed, strain the liquid into a clean container, leaving 7-8 cm to the top so that the vinegar does not overflow during fermentation. Cover the dish with gauze folded in several layers, secure with an elastic band and place again in a dark place. The second fermentation also lasts two weeks. Sometimes it may take another 2-3 days for the product to reach the desired condition.
5. After the vinegar stops “playing” and brightens, carefully pour it into bottles (leaving 1.5-2 cm to the top), cork them carefully and store in a dark place at room temperature.

Tip: after you close the bottle with a natural or plastic cork, fill it with paraffin. This is necessary for better preservation of the vinegar prepared according to this recipe.

Vinegar prepared according to this recipe has a very original taste, since yeast, brown bread and honey are used for sourdough.

Ingredients:

• Apples - 3 kg,
• Warm water - 3 liters,
• Honey - 900 g (600 + 300),
• Black bread (crackers) - 120 g,
• Yeast (dry) - 60 g.

Cooking:

1. Peel the apples from ponytails, wormholes and dark spots (the core can not be removed), cut into pieces and pass through a meat grinder. If this unit is not available, then chop the fruits on a coarse grater.
2. Put the resulting mass in a large enameled pan and fill with warm boiled water. Add 600 g of honey, brown bread crumbs and yeast, mix everything.
3. Cover the container with gauze and place in a warm, dark place. Stir the contents of the pot three times a day with a wooden spoon. Primary fermentation takes 10 days.
4. After that, strain the fermented mixture into a clean wide-mouth dish, add another 300 grams of honey to the liquid and mix. Cover the container with folded gauze 3-4 times, secure with an elastic band and place the vinegar again in a warm, dark place.
5. The second stage of fermentation will take about 50 days. This time, you do not need to stir anything, it is not recommended to even move the dishes with vinegar.
6. After the indicated time has passed, and the vinegar becomes transparent, strain it again and bottle it, for example, wine bottles, with natural corks. Store at a temperature of +4-8 degrees.

Recipe variant: when preparing this apple cider vinegar, you can not use yeast, but simply increase the amount of black bread by one and a half times and put a handful of raisins. Also, for the second fermentation, you can replace the honey (300g) with the same amount of sugar.

healthystyle.info

Homemade apple cider vinegar

Another option for apple cider vinegar at home involves the use of not apple pulp, but juice. The number of apples is approximate, it can be changed depending on the desired amount of the finished product.

Ingredients: two kilograms of apples.

Cooking method:

1. Cut sweet ripe apples into large pieces and leave outdoors to oxidize.
2. When the pieces darken, you need to squeeze the juice out of them with a juicer. You can just grate the apples, put them in gauze and squeeze.
3. Pour the resulting juice into a glass bottle, put on a medical rubber glove on the neck.
4. Keep the bottle in a dark place at a temperature of 30 degrees.
5. The glove under the influence of gas will be inflated. When it is inflated to the maximum, it must be removed. You can't tell how long you'll have to wait. The process can take anywhere from a week to a month and a half.
6. Pour the wort together with the vinegar uterus into a wide bowl, preferably made of clay or wood. With a large area of ​​​​contact with air, fermentation will go faster. Between the surface of the liquid and the top of the dishes should remain approximately 10 cm, at least seven.
7. Cover the surface of the container with a cloth or folded gauze.
8. Wait for the end of fermentation (homemade apple cider vinegar will become transparent, seething will stop completely). Approximate time - from one and a half to two months.
9. Filter, pour into a bottle and store in a cool place, you can in the refrigerator.

zhenskoe-opinion.ru

Recipe from apples of different varieties with sugar

Now different varieties of apples will do. Two kilograms of fruits taken from trees, one and a half liters of raw cold water and sugar - that's what you need for this recipe. The amount of sugar will vary depending on the apple varieties used. For sour apples, you need three hundred grams of sugar, and for sweet apples, one hundred grams will be enough.

• Now take a large grater, grate the apples, before that without freeing them from the peel and core.
• Put in a saucepan, pour the indicated amount of water, add sugar only half the norm.
• Mix everything with a wooden spoon. Do not cover the container with a lid from above, cover with any material that allows air to pass through. Otherwise, the fermentation process may be delayed or not start at all.
• Do not leave the container unattended for three weeks, periodically it is necessary to mix its contents.
• Then strain, add the remaining half of the sugar, stir until it is completely dissolved and pour the resulting liquid into jars. Cover the jars again with napkins and set to continue preparing the vinegar, the fermentation process should continue.
• At first, it will pass quite rapidly, by the end of the process the liquid will acquire a light shade, and soon it will become completely transparent. The fermentation has come to an end. Vinegar can be used for its intended purpose. Previously, it will once again need to be filtered, poured into clean bottles, corked and placed in the cold.

old recipe

This recipe is very economical, because even overripe apples will be used.

They are thoroughly washed, first cut, as small as possible, and then pounded. It turned out apple porridge or puree with pieces of fruit. Now it is transferred to a pan with an enamel coating. Such dishes will not allow oxidation products to disrupt the process of preparing vinegar. The resulting apple mass is poured with hot water.

To be precise and measure the temperature of the water, it should be seventy degrees Celsius. Water is poured a few centimeters above the level of the apple mixture. With sweet apples granulated sugar take fifty grams per kilogram. At sour apples- one hundred grams.

The pan should be in a warm and dark place, which should provide normal conditions for the fermentation process. Stir the contents periodically. After two weeks, the apple cider vinegar preparation is filtered and poured into jars, but not to the very neck. Leave for another two weeks. Now only vinegar is ready, it is poured into containers in which it will be stored. You can not shake the resulting product. The resulting sediment can be filtered.

Vinegar is stored in the cellar, on the balcony, in the refrigerator.

Juice recipe

1. Using a juicer, separate the liquid from the pulp. In order for the fermentation process to take place very quickly, you can add one fourth of a teaspoon of dry yeast, a teaspoon of sugar, diluted in warm water. This will be steam.
2. It is prepared in a separate bowl and poured into the squeezed juice only when it starts to foam and rise. If there is rye bread in the house, then the added rye crust can also speed up the fermentation process.
3. The neck of the jar with the contents can be closed by putting on a medical glove. Air must not enter the container. Carbon dioxide will accumulate in the glove, if it accumulates a lot, it can break it. It is necessary to make a replacement, but the process should continue for exactly a month.
4. During this period of time, the sugar present in the apples should turn into alcohol. You will get young apple wine, let it ferment for another two months in warmth. When you feel that the pungent smell disappears as a result of fermentation, you can talk about the readiness of the resulting finished product.

Homemade vinegar is natural. It can be used in cooking and for the treatment of many diseases.

Industrial vinegar is highly acidic and will need to be diluted with plenty of water before use. It should not be forgotten that in industrial production to obtain vinegar, only apple waste is used: the peel and their core. Its strength is 4-5 percent, for homemade vinegar it is lower.

From discarded apples

Apples are suitable for those that, when harvested, fall into substandard.

• The fruits are thoroughly washed, finely chopped, laid out in a container.
• The amount of sugar is calculated in this way: for one kilogram of very fructose-rich apples, you need to add only fifty grams of sugar, twice as much if the apples are very sour in taste.
• The water with which apples are poured should be hot, but it cannot be brought to boiling water.
• Avoiding getting hit sun rays, put the pan with apples in a warm place.
• Once every two days, the mass must be mixed, preventing it from forming a dry upper crust.
• When half a month has passed, the liquid is filtered and poured into jars for further fermentation. After two weeks, vinegar can be tasted and used at your discretion.

Store such a product in bottles in the room.

Jarvis recipe

The recipe of the American doctor Jarvis involves the use of additional ingredients in the preparation of apple cider vinegar at home. It will take a long time to prepare the product, but its composition will be very useful.

Ingredients:

• two kilograms of apples;
• two liters of water;
• two hundred grams of natural honey (plus about a hundred more grams in the second phase of fermentation);
• twenty grams of live yeast;
• forty grams of dried rye bread.

Cooking method:

1. Grate the washed apples on the large side of the grater, without removing the peel, seeds and partitions. You can simply skip the fruit through a meat grinder.
2. Divide the puree into suitable glass jars and fill with water. Instead of glass containers, you can take an enamel pan.
3. Add honey, yeast and crackers - they will speed up fermentation.
4. Cover the dish with a cloth and place in a warm, dark place. It is desirable that the air temperature be 30 degrees.
5. The pre-fermentation period is ten days. Three times a day, the wort must be stirred with a wooden spatula or spoon.
6. Strain the future vinegar through a gauze filter and weigh.
7. For each liter of the base, put fifty grams of honey or sugar, mix, cover with gauze and clean again in a warm and dark place.
8. The fermentation process will be long, at least 50 days. The signal of its completion will be the transparency of the finished product.

Unusual apple cider vinegar recipe

Unusual, simple and also at home:

• Cut sweet ripe apples into large pieces and leave to lie until dark. Oxygen will oxidize the iron present in the fruit pulp.
• Now the juice is squeezed out of these apples and poured into a bottle. The neck is decorated with a balloon. Warmth and darkness will cause the apples to ferment. The balloon above the bottle will increase in size.
• This can take up to six weeks. Then the fully inflated ball is removed, the fermented liquid is poured once again for the next fermentation and left for forty or even sixty days.
• The liquid will boil strongly, so it is not recommended to pour it to the very top, otherwise it will splash out. When the peculiar "boiling" stops, the liquid will turn from cloudy to transparent, the vinegar will complete its last stage.

It is perfectly stored at a temperature of 15 degrees. The duration of storage of vinegar increases its beneficial properties.

From cake

According to the provided recipe, to get about 1 liter of vinegar, you need to prepare 1.5 kg of overripe apples. This description provides for the use of yeast in the amount of 10 grams per 100 grams of the mixture.

Cooking:

1. Wash the fruits, remove rotten areas. Grind pieces of apples in a meat grinder or grater.

2. Pour the grated apples with the same amount of warm water. Send yeast according to the recipe there. Cover the top of the dish loosely with a cloth. Move the semi-finished product to a warm, dark room for 10 days. Stir the entire mixture every day.

3. After these days, applesauce mix and strain through cheesecloth. Some pleasant and mild aftertaste can be added to the resulting liquid. Apple cider vinegar, a recipe with honey, provides exactly the desired delicate taste. To do this, add 50 grams of honey to 1 liter of apple mass.

Cover again with gauze, send to a dark place for fermentation for 1.5 months. After the set time limit, bottle the clear apple liquid and seal.

To understand that apple cider vinegar is cooked correctly, you need to look at the bottom of the bottle. If there you find a substance similar to a jellyfish or mucus, then everything is cooked correctly. This is a collection of beneficial bacteria - probiotics and enzymes. It is they who give the vinegar additional useful qualities.

What is a vinegar uterus

The main ingredient in apple cider vinegar is fermented apple juice. The sweeter the apples, the higher the alcohol content in the must and the easier it is to form acetic acid.

A thick, whitish, foamy film may form on top of the vinegar, which is called a vinegar mat or a yeast-like film. The healing properties of this film are three times higher than medicinal properties apple cider vinegar itself.

Sometimes a “vinegar uterus” can be introduced into raw materials - the most valuable thing in vinegar. This is the name of the foam or slimy mass that can be seen on the surface of apple juice or wine when they roam. "Vinegar uterus" has three times more than vinegar itself, healing properties and even relieves those diseases where ordinary apple cider vinegar does not work (for pain in the joints, infection with worms, skin lesions).

1. "Vinegar uterus" is quite capricious. Sometimes they die if the vessel with fermented juice is moved to another place.
2. This film is either smooth, delicate and thin, or dense, hard, collected in numerous folds that completely cover the entire surface of the wine.
3. Wine under the film often remains completely transparent at first, but with the development of the disease, when the old layers begin to come off and settle to the bottom, the wine becomes cloudy.
4. The vinegar uterus looks like swollen gelatin - monolithic, slightly transparent. If vinegar is stored for several years, then the uterus can take up the entire volume of dishes. But you can squeeze out some of the vinegar from it.

Addition:

The foamy film or slimy mass on the surface of the vinegar is not mold, but a very valuable and useful formation called the "vinegar uterus". It is considered a miracle cure, one 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. If you are not put off by the somewhat unusual look and texture of the "vinegar uterus", eat just a spoon to feel its beneficial effects for yourself.

hnh.ru

The vinegar queen needs to be saved so that it can be used to get a new portion of the bite more quickly. It speeds up fermentation processes, makes the finished product taste better, and most importantly, increases the benefits of apple cider vinegar.

You can use apple cider vinegar for poisoning, high temperature, cough, bruises. You can add the product to massage mixtures. In addition, natural apple cider vinegar helps to lose weight. However, with gastritis with high acidity, ulcers, hepatitis, pyelonephritis, urolithiasis, ingestion is prohibited.

prokalorijnost.ru

Possible cooking problems

Making vinegar can be fraught with a number of difficulties - however, they are all removable. We will try to determine how to make apple cider vinegar at home if you are faced with one of these problems.

Souring does not start

More than one week has passed, and the expected sour smell and cloudy film on the surface still do not appear? There are several solutions:

• wait some more;
• add a yeast uterus to the wort (read about it in the corresponding section of the article);
• raise the temperature - the optimum temperature for the formation of vinegar is 26-35 ° C;
• forcibly infect the wort with acetic acid bacteria.

Infection with acetobacteria is carried out with the help of fruit flies, which carry these microorganisms on their paws. You can breed flies by cutting an apple and simply leaving it on the table. The method is radical and not acceptable for everyone, but effective.

Turns out cloudy

It happens, and quite often. Options for solving the problem: filtration through a cotton wool, exposure, filtration, again and again filtration. If you are too lazy to mess with the filter, take only clear, well-clarified wine. However, cloudy vinegar is in no way inferior to light vinegar except for aesthetics.

Insufficient content of acetic acid

The reason is either the souring is not over yet, or you took too weak wine. Acetobacteria feed on alcohol. So how do you make homemade vinegar from apples that haven't fermented enough ethylene?

Regular sweet apples contain about 12% sugar, which gives us about 7% alcohol in wine. With further vinegar souring, these 7 ° will turn into 5% vinegar - what you need for kitchen purposes! Accordingly, with the right technology, vinegar will not require any yeast or additional sugar.

And a little about yeast. In most cases, these very 7 ° can be fermented without yeast - that is, on wild yeast contained on the apples themselves and in the air. If for some reason the “savages” refuse to work, the must will have to be infected artificially.

Only I ask you, do not take baker's yeast - they are only suitable for sugar moonshine! Buy specialty wines or ciders from the wine shop - 1.5 grams of CFA per liter of juice will be enough.

therumdiary.ru

Useful properties of apple cider vinegar

The most famous property of apple cider vinegar is the removal of toxins from the body. But this is not the end of its role in the digestive process. It promotes the synthesis of digestive enzymes in the body and stimulates the secretion of gastric juice.

And the fact that apple cider vinegar normalizes the acid-base balance in the body was first proved by D.S. Jarvis. Thanks to this property, apple cider vinegar helps to quickly restore strength in a person weakened after an illness or stress. The scientist believed that this folk remedy is especially useful in combination with a special diet - the use of fish, seafood, cereals and vegetables and the restriction of meat and fats. This combination therapy has a good effect in the treatment of obesity.

Since apple cider vinegar is primarily an acid, it is especially useful for those who have insufficient gastric secretion and metabolic disorders. As a result of the action of malic acid, the alkaline reaction in the body is neutralized, and the acid reaction does not occur. Glycogen is formed in the body, which contributes to increased efficiency.

1. The content of other amino acids and vitamins gives apple cider vinegar anti-inflammatory and analgesic properties that help reduce pressure, relieve migraine attacks, irritability, reduce swelling and pain in arthritis, sore throat, runny nose, normalize the intestinal flora, heal wounds and other skin lesions, as well as increase immunity .
2. In addition, apple cider vinegar increases blood clotting and improves circulation. Thanks to the potassium contained in vinegar, a person who takes diluted apple cider vinegar daily, the state of the nervous system returns to normal.
3. The role of apple cider vinegar in the prevention and treatment of dysbacteriosis is enormous. Indeed, because vinegar is a natural preservative, that is, it has a strong antibacterial and antifungal effect. Once in the intestines, vinegar destroys harmful bacteria and fungi, creating good conditions for the development of beneficial microflora.
4. As a result of the breakdown of fats and proteins, apple cider vinegar reduces the burden on the digestive system when eating meat.
5. Apple cider vinegar is a natural antibiotic, so its therapeutic use promotes recovery from various diseases and the prevention of infectious diseases.
6. Vitamins and minerals contained in apple cider vinegar make it a good general tonic that restores the immune and nervous status of the body.

folk-med.ru

What is used for

Apple cider vinegar is used in cooking for salads and pastries, for preparations for the winter.

For cosmetic purposes. Used to strengthen hair, skin care, to reduce excess weight. They take baths with it.

Due to the large amount of useful substances that make up homemade vinegar, it is used as an ingredient in many recipes in the treatment of diseases such as:

• high temperature,
• poisoning,
• cough,
• bruises,
• skin diseases.

Real natural apple cider vinegar works wonders when used properly.

www.polzaili.ru

Medicinal properties

1. At a high temperature, mix apple cider vinegar and vodka in equal amounts, soak woolen socks or stockings in this solution, wring out and put on your feet.
2. To sit like this for a while, then lie down in bed and wrap yourself well, the moisture begins to evaporate and the temperature drops rapidly.
3. With the same solution, you can wipe the whole body, first the arms, then the legs, chest, back, chills appear and the temperature drops. After that, you need to warm up well under the covers.

In case of food poisoning, you need to take a teaspoon of vinegar to a glass of water, mix and take one teaspoon every 5 minutes and drink the whole glass within four hours. Then prepare a second glass of apple cider vinegar solution and take two teaspoons every five minutes.

When coughing, mix 1/2 cup honey, a teaspoon of aloe juice and three tablespoons of apple cider vinegar. Take this mixture 2 teaspoons 3-4 times daily before meals.

Vinegar is also used for such a serious disease as herpes zoster, for which the affected area of ​​\u200b\u200bthe skin is washed with undiluted vinegar four times a day

For a bruise, heat 1/4 cup of apple cider vinegar slightly to dissolve 1/2 teaspoon of salt in it. Moisten a gauze napkin in this solution, apply to the bruised area and bandage it, when the bandage dries, repeat the procedure.

1. Massage with apple cider vinegar improves blood circulation, cleanses, refreshes, smoothes and tones it.
2. It is advisable to perform massage after a bath or shower so that the skin is clean, take 2 tablespoons of natural apple cider vinegar per liter of water, wet an ordinary sponge or a piece of soft cloth and wipe the whole body with the resulting acidified water.
3. You don’t need to wipe yourself right away, the body should dry a little in the air, then rub it with a terry towel.

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Admission rules

Apple cider vinegar should be taken only in diluted form, no more than 1-3 tsp. in a glass of warm water immediately before each meal.

If you add vinegar to hot water and add a spoonful of honey, you get an excellent vitamin tea. Apple-based vinegar is useful to add to salads. This product goes well with vegetable oils.

When buying, pay attention to the label. Only an organic and unfiltered product will bring real benefits to your body. If the container is transparent, look for a hazy sediment on the bottom. It is in this sediment that the therapeutic power of apple cider vinegar lies.

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Harm

• It is also impossible not to take into account contraindications to the use of apple cider vinegar. With all the usefulness and safety of this remedy, it is not recommended to take it to patients with impaired metabolism of uric acid salts.
• Also, if a patient has gastric ulcer and duodenal ulcer, gastritis (in hypersecretory form), chronic or acute hepatitis, chronic and acute nephritis, urolithiasis, nephrosis, vinegar treatment is contraindicated.
• Although 6% apple cider vinegar in the amount of 1 tablespoon dissolved in water cannot cause significant harm to health, it should be borne in mind that, like any acid, vinegar can corrode tooth enamel and change the environment of the stomach from alkaline to acidic ( in some cases causing damage to the gastric mucosa) when taken on an empty stomach.

Everything is good in moderation, so you can not uncontrollably increase the concentration of apple cider vinegar during treatment. This can cause serious harm to health. Do not treat with this remedy for too long.

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Application in the kitchen

Most often in cooking, it is used in marinades and sauces, as a seasoning, as well as in homemade seamings.

Thanks to its bactericidal properties, apple cider vinegar can disinfect vegetables and fruits, especially in summer, when the risk of intestinal infections rises sharply.

Therefore, apple cider vinegar in the kitchen is used not only in cooking, but also for disinfecting dishes and kitchen utensils.

It is good to use it for marinating before cooking meat. This will make the meat softer, tastier and protect you from infections.

Apple cider vinegar is used in the kitchen to increase the shelf life of meat and fish. And if you need to store them in the refrigerator for several days, wrap it in a cloth soaked in apple cider vinegar mixed with water.

To prepare marinades, allspice, dill seeds, garlic, juniper berries and other aromatic herbs used in cooking are added to apple cider vinegar. When infused, their aroma and beneficial properties complement those of vinegar.

You can choose the seasonings for vinegar that you like best to taste.

Among other things, apple cider vinegar perfectly removes cooking odors, especially the smell of fish: sprinkle fish (especially sea fish) before cooking with vinegar, and you will get rid of unpleasant smells in the kitchen.

• Thanks to this property, apple cider vinegar can remove an unpleasant smell in the refrigerator or in the kitchen cabinet - just wipe the inside of them with a cloth soaked in vinegar.
• If you didn’t guess with the amount of pepper, and the dish turned out to be very spicy, pour apple cider vinegar into it - just a teaspoon, and the taste will improve significantly.
• And you can even get rid of domestic ants if you sprinkle the places of their accumulation and the paths of movement with apple cider vinegar diluted in half with water.
• This is how apple cider vinegar has been used in the kitchen. And it’s also possible to clean the kettle from scale by boiling it with apple cider vinegar: the scale will go away, and there will be no chemistry left in the kettle.

Apple cider vinegar, the use of which makes life easier for us, can be easily prepared by ourselves.

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myths

All types of vinegar are the same

Many people think that apple cider vinegar is just apple cider vinegar, but there are two varieties: filtered and unfiltered. If you want to use the most natural version or make homemade sauces based on this product, unfiltered is suitable for you.

• If you see that the vinegar is very clear and light, most likely it is heavily processed and filtered, so that some of the useful properties of the product have already been lost.
• You want one that appears slightly hazy and brownish, because each useful property apples in such vinegar remains the same.
• Keep this in mind when buying. There is usually a wide selection in the assortment of the store, which will allow you to find exactly what you want.

Apple cider vinegar tastes terrible

It is quite understandable that no one would drink undiluted vinegar, no matter how healthy it is. However, this does not mean that it should be avoided or that the bad taste should simply be tolerated.

There are many ways to transform this product and make it pleasant enough.

1. For example, you can make a salad dressing or mix vinegar with honey.
2. You can also make various sauces or add vinegar to smoothies. Feel free to experiment, and then apple cider vinegar can easily be made a permanent part of your diet.

Apple cider vinegar can cure diabetes

Not surprisingly, many people consider apple cider vinegar to be an effective remedy for diabetics, as it is great at stabilizing glucose levels and helping to prevent dangerous blood sugar spikes. Nevertheless, vinegar is simply useful, it is not a medicine.

There is no scientific evidence that using this product will help eliminate the need for insulin and other medications.

If you want to try apple cider vinegar, be sure to check with your doctor first. Remember that this natural remedy cannot be a panacea, so you should not try to treat yourself by refusing other remedies.

No special health benefits

• This is another common myth: some argue that apple cider vinegar is not good at all. It actually has a lot of great features.
• It has been proven to lower blood pressure, aid digestion, fight a runny nose, and even clear up breakouts.

This is a specialist-approved remedy with antibacterial and antifungal properties. Do not believe those who claim that apple cider vinegar does not provide any benefit, it is absolutely not true.

Apple Cider Vinegar Can't Hurt You

Yes, apple cider vinegar is indeed incredibly healthy, but this does not mean that this product does not have any side effects. Try to always use it correctly. If left undiluted, vinegar can damage tooth enamel. If you get too much vinegar, you can lower your potassium levels in your body. Always be careful when using this product and monitor your condition, because only then you can get the benefits of vinegar.

The strong odor and acidic properties may lead you to think that apple cider vinegar is harmful to the skin, but this is a complete misconception.

1. Apple cider vinegar can be used as a facial toner by diluting it with water, you can even use it as a make-up remover.
2. This is not to say that you should completely abandon your usual cosmetics, just do not underestimate the power of vinegar to treat skin with acne and blemish scars.
3. Even stars like Miranda Kerr, Megan Fox and Katy Perry claim to use apple cider vinegar. Be sure to try - and you can see for yourself how it is effective remedy.

It's cancer protection

There are many studies that show that apple cider vinegar can help fight cancer, however, their data is not entirely accurate. Moreover, the information is rather contradictory.

Some studies show that drinking apple cider vinegar reduces the risk of esophageal cancer, while others suggest that it may increase the risk of bladder cancer. It's safe to say that apple cider vinegar cleanses the digestive tract, however, this does not mean that you will be completely protected from bowel cancer.

One way or another, this does not mean that it is not worth trying at all, just the reaction to this product is purely individual, as well as the results of its use.

• Yes, apple cider vinegar is made from apples, but don't think that drinking it gives the same results as eating fruit.
• Distillation and processing means that fiber and vitamin C, which are abundant in apples, do not appear in vinegar.
• Do not think that apples and vinegar made from them are equivalent in terms of effects on your body.

Apple cider vinegar can only be drunk

Contrary to popular belief, you can use apple cider vinegar for more than just food. It has many beauty benefits and is one of the best natural cleaners known to man due to its excellent antimicrobial properties.

It is a very effective odor neutralizer and weed control agent.

You can even take a bath by adding apple cider vinegar to the water! There are a lot of ways, just try and do not be afraid to look for the one that is best for you. You will never regret starting to use apple cider vinegar if you do it right and carefully.

Good day to all! As promised in the previous article, today's article will be about easy way making apple cider vinegar at home.

I advise you to bookmark this article, because it will come in handy more than once, because apple cider vinegar is really a unique remedy and it’s just a sin not to use its healing properties.

In general, there are quite a few recipes for making homemade apple cider vinegar. All of them are somewhat similar and there is no need to describe them all. I'll tell you about simple recipe which I myself have used more than once and continue to use to this day. In principle, this recipe alone is enough and there is no point in bothering with others.

Scope of apple cider vinegar

The scope of its application without any exaggeration is simply huge! It is used for a wide variety of diseases. Here are just a few:

• flu ()
• excessive sweating
• pain in the legs
• shingles
• runny nose
• diabetes
• and many others. others

Homemade vinegar is also used as a cosmetic product, for example, masks and lotions for hair and skin are made on its basis. And women simply make up legends about successful cases of losing weight with apple cider vinegar.

Without exaggeration, there are hundreds of recipes for its use. They are easy to find on the World Wide Web, but remember the basic rule - for all of them to be truly effective, you must prepare really high-quality vinegar.

The easiest homemade apple cider vinegar recipe

Making healing vinegar at home is easy. Any apples are suitable for its manufacture, but if there is Antonovka, then use them. This will be the most ideal option! So, the recipe is the following.

We take apples and rub them on a coarse grater, without peeling, right along with the skin and core. We put the resulting slurry in a glass vessel or an enameled pan and pour boiled, slightly warm water. The proportions are as follows: for 1 liter of water / 800 grams of gruel from apples.

Then we add 100 grams of sugar or, if available, honey, and 10 grams of raw yeast for every liter of water. I also put about 20 grams of dry rye bread along with yeast.

Be sure to leave the vessel with future vinegar open, you do not need to close it, it must breathe. It should be stored in a dark, preferably warm place. He must stay there for exactly 10 days.

Approximately 2 times a day, you need to stir it with a wooden spoon or just a clean stick. After 10 days, the apple gruel is transferred to a bag of gauze and filtered into another jar, covered with gauze and left for subsequent fermentation.

At this stage of preparation, to improve the quality of vinegar, you need to add 50 grams of sugar per liter of liquid. After adding sugar, without stirring, you need to tie a jar with gauze and put in a warm place.

The ripening period for apple cider vinegar is 40 to 60 days. You can find out about the end of the term by the following signs: the liquid will brighten and become pleasant to the taste.

Drain the liquid through a hose or filter through gauze. The remaining thick must be thrown away, since it is of no value.

Ready apple cider vinegar should be bottled or small jars and tightly closed with lids or corks. You can store it in the refrigerator and just in the closet. A characteristic feature of homemade apple cider vinegar is that the longer it sits, the more healing qualities it has. Its healing properties are preserved for more than 2 - 3 years, then you can prepare a new one.

During the preparation and subsequent ripening of vinegar, small flies will appear around it. No need to worry, this is normal, everything is as it should be. Once bottled, they will quickly disappear.

When apple cider vinegar is infused, a film in the form of a small jellyfish may appear on its surface. This is a vinegar uterus. She has increased healing properties and in general her appearance is a great success, since she appears quite rarely.

The appearance of the vinegar uterus means that you were able to make premium apple cider vinegar!

And in conclusion, I want to say the following. Real apple cider vinegar of excellent quality is never transparent. It will always be a little hazy.