Contents:

• Apple cider vinegar is a natural fermentation
• Apple cider vinegar is a prescription Dr. Jarvis
• Useful tips

Apple season is in full swing! So, varnish without restrictions fresh apples, jam and cook jam, bake apple pies, we press natural juice. However, do not forget that this time could not be better suited for the preparation of apple cider vinegar. But how to make apple cider vinegar at home? Believe me, it is possible!

Given that natural apple cider vinegar is less and less appears on store shelves, it is necessary to know the recipe and home preparation. Besides the industrial way prepare apple vinegar, based on the basic recipe for homemade. And this recipe has been known since ancient times, and even in different versions.

Apple cider vinegar is a natural fermentation

This recipe will tell you how to make apple cider vinegar without the use of yeast. We can say that this is the most natural recipe because vinegar is obtained through natural fermentation of apples.

Ingredients:

• Fresh apples;
• Sugar;
• Water.

Preparation:

It is best to choose this method of cooking is very ripe or overripe apples. Suitable for this purpose and Padalitsa. But the best "material" are apples from a home garden. So my apples, cut into small pieces and fill with sugar. Sugar sweet apples to take based fifty grams per kilogram of fruits, apples to increase the amount of acidic sugar twice.

Then we put the apples in an enamel pan or nickel-plated (plastic and aluminum cookware can not be used) and fill them with hot water (but not boiling!) So that it covered the fruit of three to four centimeters. Then remove the pot in a warm place and leave for two weeks. Given the summer season, you can leave the pot just in the room, on the porch or in the balcony, but do not expose it to direct sunlight. During this time, twice a day, mix apple weight to top the apples dried up.

A few weeks later we merge all liquid from the pan, straining it through cheesecloth and bottled on the three-liter jar fermenter. And banks do not fill to the end, leaving free liquid from five to seven centimeters. It is necessary for fermentation, during which the liquid to rise in a bank Buda. And we wait for another two weeks, after which the vinegar is ready. Ready vinegar gently without shaking the sediment is poured into a clean, dry bottle, sealed and stored in the dark at room temperature.

Apple cider vinegar is a prescription Dr. Jarvis

This recipe invented by an American physician, naturopath Jarvis, who believed apple cider vinegar is almost a panacea. By the way, the recipe was published in the book "Honey and other natural products," published in 1985 by the publishing house "Apimondia". It is believed that vinegar, prepared in this way preserves all the best qualities of its component products. And for making such a wonderful means we need the following ingredients:

• Apples;
• Honey;
• Bread yeast;
• Dry rye bread;
• Water.

Preparation:

This method of cooking apple cider vinegar takes more time than the previous one. But the result is worth it! To cook the vinegar in a way, very ripe apples thoroughly and cut all my worm-eaten and rotten flesh. Then the apples with the peel ground with a grinder or grater. If you have a blender or food processor, you can take advantage of them.

The resulting mush add up apple in a glass, earthenware or enamel bowl and pour the warm boiled water (apples and water take in equal proportions). Then add a mixture of honey, yeast and rye bread. The ratio of ingredients in this case is as follows:

• Liquid - one liter,
• Yeast - ten grams,
• Honey - a hundred grams,
• Bread - twenty grams.

Bread and Yeast accelerate the fermentation process, and the honey restores potassium deficiency in the body.

Cover the bowl with our "raw material" for the vinegar cotton cloth and leave in a warm, dark place for ten days. During this time, three times a day, mix the contents of the cans with a wooden spoon. Ten days later, draining, strain it through cheesecloth or a thin fabric, assess the extent of the resulting liquid and we add to it the honey at the rate of one hundred grams of honey per liter. Then again spill "raw material" for the banks to clean, dry, cover with cheesecloth and leave to ferment for forty to fifty days.

Ready vinegar characterized by their transparency. The disappearance of the turbidity - a sign of the end of fermentation. Ready vinegar is poured into a clean bottle, clogging them and sent to storage.

Vinegar from apple juice

How to make apple cider vinegar from apple juice? It turns out that there is also a recipe. This method is more like cooking wine, but unlike wine, it does not use sugar. And the fermentation process considerably prolonged, resulting in acetic acid is synthesized juice. And it should be noted that this recipe is surprisingly "poor" in its composition, and it includes only those ingredients:

• Apples, apples, apples.

Preparation:

The recipe for the composition, more than laconic, but the cooking process can not be called as such. Naturally, this recipe involves the use of too ripe but not overripe fruit. It is best to take the apples sweet varieties, since no sugar, no honey, we will not be added. And if you decide to use this recipe, you will need more and juicer.

So, we sort the apples, and cut all my worm-eaten or spoiled places. Cut the apples and leave them for a while to light to dark fruits, and then distilled them into juice. How many apples do you need? This is not so important. Getting to the preparation of vinegar, you just need to know that one kilo of apples is slightly more than half a liter of juice.

Pressed juice is poured into a glass bottle and, using an old-fashioned technique, the neck of the bottle is put on a rubber glove or a children's rubber ball. That we need to control the fermentation process. During fermentation the juice to give off carbon dioxide, and the ball will inflate. The bottle with the juice leave in the dark and watching the ball. Fermentation lasts from one to six weeks, it all depends on the degree of sweetness of apples and the room temperature. Incidentally, the temperature should be about thirty degrees. So, watch the ball, and as soon as it inflates fully, remove it from the bottle and pour the juice into a wide bowl (pan, pelvis).

Here are three things to consider tedious. Firstly, the juice must merge together on the surface of the formed film (acetic uterus), which live required for further fermentation and conversion juice vinegar yeast fungi. Secondly, dishes, which you will merge fermented juice, must necessarily be broad: the greater the surface of the liquid will be in contact with the air, the sooner will the process of fermentation. And thirdly, glassware must be completed before the end of the juice does not. Leave a little space (seven to ten centimeters from the edge) to the juice during fermentation is not overflowing dishes.

Dishes cover with gauze or cloth (but not the cover!) From dust, flies and other debris and leave to ferment for another six to eight weeks. When the liquid ceases to boil and sniff and make transparent, fermentation is completed and ready vinegar. Now you just pour it into bottles, strain through cheesecloth, and storing it. Keep vinegar should be in airtight containers in the dark.

Useful tips

1. During cooking, be sure to save vinegar "mother of vinegar." It not only speeds up the fermentation process, but much richer nutrients than the rest of acetic liquid.
2. Store the vinegar in a cool place: in the refrigerator or in the pantry.
3. During storage in vinegar may appear solid (reddish flakes) - it is quite possible. In this case, vinegar filtered before use, keeping the precipitate in the bottle.
4. The longer the vinegar is stored, the more useful it becomes. We just need to keep it right - away from light and cool.
5. The recipe and preparation method vinegar not affect its quality. Therefore, give preference to what you prefer.
6. Any recipe allows replacement of sugar with honey and vice versa.
7. Apple cider vinegar is used not only for cooking many dishes (sauces, for example), but also drink it for medicinal purposes, and is used for face masks.
8. Fortress of apple cider vinegar, home-cooked, slightly lower than the industry in which it is four to five percent.

Preparation of apple cider vinegar at home is feasible. So use the moment! Collect the apples and cook the vinegar, which may come in handy not only in the kitchen, but help prettier, look younger and get rid of many ailments. Cook with pleasure and be healthy!