How to make your own apple cider vinegar. Standard Apple Cider Vinegar Recipe

Apple cider vinegar is included in the list of natural remedies that have beneficial properties. People have known about them since ancient times. And they were described in more detail by a naturopathic doctor from America, D. Jarvis, in the publication Honey and Other Natural Products, which appeared in print in 1981. In his work, he collected all the effective recipes for the use of apple cider vinegar in folk medicine, arguing that its use helps in the prevention and treatment of many diseases. Other herbalists also talk about the healing properties of this product. About what benefits apple cider vinegar brings, whether it can be harmful and how to cook it yourself, read our article.

Benefits of apple cider vinegar

To understand exactly what effect apple cider vinegar can have on the human body, we suggest considering its composition.
Vitamins A, B1, B2, B6, C, E are present in this acidic liquid. Of the macronutrients, 100 g of the product contains potassium (73 mg, 2.9% of the daily requirement for humans), calcium (7 mg, 0.7% ), magnesium (5 mg, 1.3%), sodium (5 mg, 0.4%), phosphorus (8 mg, 1%).

The liquid also includes the following trace elements: iron (0.2 mg, 1.1%), manganese (0.249 mg, 12.5%), copper (8 μg, 0.8%), selenium (0.1 μg, 0 .2%), zinc (0.04 mg, 0.3%).

It also contains digestible carbohydrates: mono- and disaccharides (0.4 g), glucose (0.1 g), fructose (0.3 g). It also contains acids important for humans: acetic, malic, lactic, oxalic, citric. In general, about 60 organic compounds and 16 amino acids have been isolated in vinegar.

Did you know?The first mention of an aqueous solution of acetic acid dates back to 5000 BC. e. The inhabitants of ancient Babylon made vinegar from dates. It has been used as a seasoning and also as a disinfectant. Also about ocet (as vinegar was called in ancient times) is written in the Bible.

Apple cider vinegar contains a large amount of manganese, which means that its use has a positive effect on the formation of bone and connective tissues, cholesterol synthesis, amino acid metabolism, and normalization of carbohydrate and lipid metabolism.

Potassium normalizes cardiac activity. Calcium strengthens bones and teeth.

Thanks to acids, the product has an antiseptic effect, helps to normalize the intestinal microflora by slowing down the development of "bad" bacteria.

Other health benefits of apple cider vinegar include:

• normalization of blood clotting;
• strengthening the immune system;

• strengthening the walls of blood vessels;
• calming the excited nervous system;
• acceleration of skin regeneration;
• normalization of cholesterol levels in the blood;
• antioxidant action and removal of free radicals;
• decrease in elevated body temperature;
• relieving itching when bitten by insects;
• prevention of heart attacks.

Traditional healers recommend apple ocet to reduce body weight, combat "orange peel" and stretch marks on the skin, with excessive sweating, to relieve headaches, treat throat diseases, coughs, cleanse the body of toxins, and get rid of corns.

Regular consumption of an aqueous solution of acetic acid reduces the chances of developing atherosclerosis and hypertension.

Apple cider vinegar is used in cooking and the food industry as an additional ingredient in various dishes, seasonings, mayonnaises, preserves, marinades; in industry - for the production of detergents, deodorants; in cosmetology - to improve the condition of hair and skin; in folk medicine - for the prevention and treatment of various ailments in humans and animals.

Did you know? In 1999, the International Vinegar Museum was founded in the city of Roslyn (USA, South Dakota). It is completely devoted to vinegar (contains 350 of its varieties) and everything connected with it (containers, works of art, photos). Its founder Lawrence Diggs devoted his entire life to studying this product.

Recipe 1

On an industrial scale, apple cider vinegar is produced from fresh juices, fermented wine materials, and dried fruits.

This product can also be made at home. Here are two recipes for making apple cider vinegar in your own kitchen.

Ingredients

To make homemade ocet you will need:

• 1 kg of apples of any variety and in any condition (wormy, broken, damaged);
• 1 large spoon of sugar;
• 1 large spoon of honey;
• 200 ml of water;
• 100-200 g of black bread.

Step by step recipe

• Wash apples and cut off damage from them.
• Without cleaning, we pass through a meat grinder or grind with a blender to the state of gruel.

• Add sugar and honey, mix and leave for 30 minutes. Apples should give juice.
• Pour in plain water. We mix.
• We shift into a glass container, so that the mass fills it by two-thirds. One third of the container must remain free to ensure normal fermentation of the product. Otherwise, foam will pour out.
• We put a piece of black bread to speed up fermentation.

• We close the container with gauze and fix it with an elastic band. It is important to use breathable fabric, do not cover with lids.
• We place in a warm room where light does not penetrate for 15 days.
• If there is no reaction after three to five days, it is necessary to increase the temperature in the room.
• After 15 days, we filter the mass through several layers of gauze.
• Pour the filtered solution into a glass container. From 1 kg of apples, about 300-400 ml of cloudy liquid with a pleasant apple flavor should be obtained.

• We cover the container with gauze and fix it with an elastic band.
• For further fermentation, we send the liquid to a warm room without light.
• The vinegar is ready when the mushroom queen (the film or crust that first forms on the surface of the liquid) sinks to the bottom.
• We filter the liquid.
• After that, we put the product in a dark cool room.

Recipe 2

Ingredients

To prepare vinegar according to another recipe, you will need the following products:

• apples;
• sugar;
• water.

You can take any number of apples. The amount of other ingredients will depend on how much apple pomace you get.

Step by step recipe

• Wash apples and remove seeds, core, damage.

• Cut into slices and pass through a meat grinder.
• We lay out the cake in three-liter bottles so that it fills no more than 2/3.

• Pour boiled water into the bottle so that it slightly covers the cake.
• If the apples are sweet, then add 50 g of sugar for each liter of the mixture. In a mixture of sour apples, add 100 g of sugar for each liter.
• Put a slice of rye bread in each bowl and mix.
• We cover the bottles with several layers of gauze or a dense cloth. We fix it with an elastic band.
• We send the jars to a place where it is constantly warm for 1.5 months.
• Then drain the vinegar into a separate container.
• Add 50-100 g of honey per liter of liquid.
• We send for 14 days in a room with a warm temperature.
• Bottled vinegar.

• We put in a cool place.

How to Store Homemade Apple Cider Vinegar

Storage of home-made vinegar should be done in a dark, cool place, closed. For these purposes, a refrigerator, cellar, basement is suitable. The optimum temperature for storage is from +6 to +15 °С.

After a while, brown flakes may appear in the liquid. This is the norm. For further use, the product should be filtered.

How can it be used for medicinal and cosmetic purposes

Below we give only a small fraction of the recipes offered by traditional healers and cosmetologists, where the main ingredient is apple cider vinegar.

With a cold

With rhinitis, vinegar inhalations help. For 100 ml of water, 100 ml of vinegar is taken. The solution is heated to a temperature of +90 °C. Then the vapors from this solution should be breathed under a towel.

It is important to inhale through the nose. The procedure should take five minutes. During the day it is necessary to carry out several inhalations.

You can also put a cotton swab on your nose for five minutes, which is pre-soaked in a water-vinegar solution (three large spoons per 200 ml of water).

Beware of recipes that suggest performing vinegar procedures with placing turundas inside the nose. This is fraught with burns of the mucous membrane.

For heartburn

You can neutralize the acid in the stomach if you drink 200 ml of water inside, to which you add a small spoonful of vinegar, while eating. This method must be used occasionally.

If heartburn is your constant companion, a serious examination and consultation with a gastroenterologist will be required.

Important! The strength of homemade and store-bought vinegar is different. The product prepared on an industrial scale is much stronger. Therefore, when using traditional medicine recipes for treatment, it is necessary to take into account this fact and clarify which vinegar is recommended among the ingredients.

With increased sweating of the legs

If your feet sweat a lot, then before going to bed, after washing, they must be wiped with a water-vinegar solution (equal parts are mixed). Wash your feet in the morning with soap and water.
You can also make lotions and baths. For lotions, a solution is prepared from 0.5 liters of vinegar and 200 ml of warm water. Gauze is wetted in it, which is then used to wrap the feet. Lotions are left for 20 minutes. Then the gauze is removed and they wait until the legs dry out.

Baths are prepared from 10 liters of barely warm water and 10 ml of vinegar. Feet are lowered into the water for 20 minutes.

To strengthen hair

A very common hair care tip is to rinse with apple cider vinegar after washing. It is diluted with water in a ratio of 1: 9 and rinsed with already washed hair. After that, you do not need to wash your hair.

It is proved that after such regular procedures, the hair begins to shine, become more silky, soft, manageable, easy to comb.
If the hair falls out, then rinsing and rubbing into the scalp a mixture of a tablespoon of chamomile (for fair hair), or rosemary (for dark hair), or sage (for too weakened hair) with 200 ml of boiling water with the addition of a tablespoon of ocet.

Also, people suffering from the fact that their hair falls out badly are advised to comb with a comb dipped in a water-vinegar solution in a 1: 1 ratio.

From dandruff

In addition to the fact that rinsing gives beauty to the hair, the acids present in apple cider vinegar disinfect the scalp, removing the fungi that cause seborrhea.

You can get rid of dandruff by applying a warm solution of one to two small spoons of ocet and a tablespoon of water to the scalp. After application, the head is covered with a shower cap and wrapped in a towel. Last an hour. Then rinse.

Contraindications

Apple cider vinegar for the purpose of treatment can be taken only in small quantities. Do not forget that this is a strong acid that can cause great harm to the gastrointestinal tract (up to severe burns of the mucosa), as well as the kidneys, even provoking acute renal failure.

Important! When using traditional medicine recipes, do not trust those that contain recommendations for taking large doses of apple cider vinegar, for example, 0.5 cups per day. This can cause serious harm to your health. Caution should be taken in recipes where the product is drunk on an empty stomach. Before you start treatment with folk remedies, you should always consult with your doctor.

Vinegar is contraindicated in those who have a history of gastrointestinal diseases, such as ulcers, gastritis, colitis, pancreatitis. Contraindications are also liver and kidney failure, hepatitis, cirrhosis, urolithiasis, cystitis, nephritis, pregnancy.

Apple cider vinegar is simply indispensable in the household, both for preparing a variety of dishes and for cleaning various items when cleaning. Using our advice, any housewife will be able to bring perfect cleanliness to her apartment.

1. This product can disinfect vegetables, fruits, as well as kitchen utensils. A glass of ocet is poured into a liter of water - the liquid is used for washing.
2. If you need to extend the shelf life of fish or meat in the refrigerator, you can wrap them in a rag soaked in a water-vinegar solution (mixed in equal parts).
3. To remove unpleasant odors after cooking fish in the kitchen, you need to sprinkle with ocet before cooking it. You can get rid of an unpleasant smell in the refrigerator by wiping its shelves and walls with a rag that needs to be moistened with vinegar.
4. You can improve the taste of a peppered dish by adding a small spoonful of vinegar.
5. A water-vinegar solution, prepared in a 1: 1 ratio, helps in the expulsion of domestic ants - it is necessary to spray places where there are a lot of them, as well as the paths along which they move.
6. This product is able to clean the scale from the kettle and pots - just boil the container with it.
7. Vinegar rinses and rubs add shine to crystal pieces.
8. By rubbing with a mixture of soda or table salt with acetic acid in equal proportions, you can remove plaque from tea or coffee on cups.
9. A mixture of salt (two large spoons) and vinegar (one large spoon) will help get rid of plaque on the tap.
10. It is easy to remove old dirt in the microwave if you preheat a container with one part of vinegar mixed with one part of water in it for five minutes.

Thus, apple cider vinegar is a useful tool used in different areas. Most often - in cooking. However, it is often used to treat various diseases.

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Fruit vinegar is a liquid condiment made from either fermented juice, cider, beer wort, fruit wine, or naturally sour berries and fruits. A fruit additive with a piquant sour taste was already known in the times of Ancient Egypt, Greece and Rome, Cleopatra prepared a rejuvenating drink from fruit vinegar. Such fruit vinegar, to which apples, grapes, plums, pears, sea buckthorn, peaches, gooseberries, currants, quince and other berries and fruits are added, can become a source of vitamins and microelements for the whole family.

The use of fruit vinegar in cooking

In southern countries, dissolved in water, it is considered a healthy fortified cocktail that quenches thirst well and replaces carbonated drinks. It is drunk to strengthen the immune system, restore the acid-base balance in the body, lower the temperature, remove toxins and enhance metabolic processes, which is effective for weight loss. Pediatricians recommend adding a little natural fruit and berry vinegar to baby bath water to keep skin soft and velvety.

Vinegar is used in the preparation of homemade marinades because it creates an acidic environment that is favorable for the long-term preservation of the taste and aroma of vegetables and fruits. In addition, this product has a bactericidal and antiseptic effect, preventing the growth of bacteria. Fruit vinegar is indispensable in the process of cooking meat and fish, as it contributes to their fermentation, softens even tough beef and adds brightness and piquancy to dishes.

Fruit vinegar is seasoned with salads, vinaigrettes and all kinds of snacks, it is introduced into chutneys, sauces (for example, Chinese sweet and sour) and mayonnaise, served with jelly, aspic and aspic, acidified cabbage soup and borscht, added to vegetable stews, hot meat and fish dishes and broths. Soda is quenched with vinegar so that the dough rises well and becomes lush, or simply added to dishes for a pleasant fruity hue. Blueberry, cherry, raspberry and apricot notes improve the taste of fruit salads, smoothies and desserts, which is especially popular with children.

How to make fruit vinegar at home

The essence of the preparation of fruit vinegar is that in the process of fermentation of juice or fruit and berry mass, cider is formed, which is gradually enriched with oxygen and turns into vinegar. At the same time, all vitamins and minerals contained in fruits are preserved, the liquid is filled with useful substances and organic compounds. For the manufacture of vinegar, any fruits and berries, as well as juice are used. At home, vinegar is usually prepared in glass or enamelware, ready-made vinegar is drained, filtered or boiled, bottled. During fermentation, the containers are covered with gauze, parchment or a lid with holes to provide air access. It is recommended to store vinegar in a cool place, and pasteurized vinegar can be stored for several years.

Do not be afraid to experiment with fruit - this area of ​​\u200b\u200bcooking gives great scope for creative imagination. You can mix different fruits and berries, add mint, lemon balm, oregano, tarragon and get a variety of original flavors. Try drinking a morning health shake with 1 tsp. fruit vinegar, which gives energy and perfectly tones the body. Add vinegar to your dishes - your household will surely enjoy the fresh taste of products with a pleasant sourness!

Apple vinegar

For apple cider vinegar, apples of any quality will work. They must be washed and, without removing the peel, grate on a coarse grater. Then put the mashed puree into a container, add warm boiled water - 1 liter of water per 1 kg of apples. After that, pour 100 g of sugar into the workpiece and add 10 g of dry yeast or 20 g of dry rye bread to enhance fermentation. Seal the container with parchment, gauze or a lid with holes so that air can enter.

Ten days to keep the container in an open and warm room, not forgetting to stir occasionally. After the expiration of the period, put the mass in a gauze bag and let the juice drain. Strain the juice and pour into a container. You can add 50 g of honey to the juice for each liter. Cover the container with a cloth, leaving air access, and put in a warm place. The fermentation process will take 60 days. Then it will be necessary to drain the vinegar, filter and bottle, corking. It is stored in a cool place.

Redcurrant Vinegar

Rinse 2 kg of red currant berries, dry, place in an enamel bowl and crush with a wooden pestle. Dissolve 250 g of sugar in 2 liters of boiling water. Pour the mass of red currants with this solution and mix well. Then place the container in a warm, dark place for 4-5 weeks. After the expiration date, filter the vinegar through gauze and add 75 g of honey to it. Pour it into containers, seal and keep in a cool place.

Natural raw unfiltered apple cider vinegar at home. 2 recipes

Natural raw apple cider vinegar, prepared at home, preserves and even enhances the valuable properties of raw apples. There are different ways to make homemade apple cider vinegar from whole apples or fresh apple juice. In this article, two simple recipes for making natural raw unfiltered apple (cider) vinegar at home

Making Apple Cider Vinegar in domestic or industrial settings involves the fermentation of ripe apples or fresh apple juice. During the fermentation process, raw apple goes through the stages of sweet cider, dry cider and eventually turns into vinegar. Natural apple cider vinegar is raw because it does not go through the pasteurization process. Pasteurization (heating) destroys most of the enzymes and destroys the beneficial substances contained in vinegar.

We are offering to you 2 recipes for making homemade apple cider vinegar: from apple juice and from apples. To make apple cider vinegar at home, take fully ripe apples of late sweet varieties or juice from them - these are the apples that ferment better. It is better to take organic apples, or at least grown without the use of synthetic pesticides. It is better not to wash homemade apples before making apple cider vinegar.

Homemade apple cider vinegar. Recipe 1: Apple Juice Vinegar

Squeeze juice from domestic apples and strain it. Pour the resulting juice into a wooden (the best option), glass or enamel bowl with a wide top and place it in a warm place at home (we have a boiler room, where the temperature is constantly kept at 22-26 degrees). Heat (16-20 degrees C or higher) is a necessary condition for active (fast) fermentation in the process homemade apple cider vinegar. The fermentation process can be accelerated up to 3-4 weeks by adding wine sourdough, sourdough from prepared natural apple cider vinegar, sugar, vinegar uterus(see photo below) or a pinch of yeast. However, even without sourdough and at room temperature at home, apple juice will turn first into wine, and then into homemade apple cider vinegar, although the process can take up to 9-12 weeks.

Vessel with vinegar must be covered with cling film, which should be pierced with a toothpick in several places, so that midges, which are sure to gather near the cider, penetrate less into the vessel. Cling film, in my opinion, is better than a towel, because through it the liquid in a warm place does not evaporate so quickly in the process making homemade apple cider vinegar.

Soon, active fermentation of apple juice will begin and turn it into homemade vinegar. A vinegar uterus may appear on the surface. If active fermentation has not started after a week, add sugar and yeast to the apple juice. When the vinegar queen begins to sink to the bottom, your natural homemade apple cider vinegar ready. If the vinegar uterus is not formed on the surface homemade apple cider vinegar(this also happens), just periodically taste the vinegar. When it reaches your desired acidity, you can pour homemade apple cider vinegar by bottles. Before the spill homemade apple cider vinegar remove the vinegar uterus, stir the vinegar so that the leaven (sediment) is evenly distributed over the bottles. Don't filter! store homemade apple cider vinegar in a dark cool place.

The first time I made my homemade apple cider vinegar in the summer from ready-made organic apple fresh juice, then I didn’t know any rules yet making natural vinegar. I poured the juice into a jug, put the jug in the garden under a huge flowering mock orange bush and covered it with a paper napkin, which I secured with an elastic band. It was summer, the weather was warm and the mock orange was fragrant. I read that the natural environment (in this case, a summer garden filled with flowering plants and nectar-gathering insects) promotes active fermentation. I "forgot" the pitcher in the garden for a few weeks. When I brought the jug into the house in autumn, it was ready homemade apple cider vinegar, completely natural. There was leaven in that first batch of vinegar, but there was no vinegar queen.

Apple cider vinegar at home. Recipe 2: apple cider vinegar

Take late ripe apples of sweet varieties. Grind apples (cut, crush or turn through a meat grinder, no need to cut the core) and put in a wooden, glass or enamel bowl with a wide top. Pour apples with warm water or natural apple juice with top, add sugar (about 50 g per 1 kg of apples) or honey. You can add a piece of black bread or a pinch of yeast to speed up the fermentation. Cover the bowl with plastic wrap and place in a warm place as described in recipe 1 above.

In progress making homemade apple cider vinegar active fermentation of apples should begin and an vinegar queen will appear on the surface. If active fermentation has not begun after a week, add the same amount of sugar to the container. After 2-4 weeks, separate the apples from the liquid by straining homemade vinegar. Pour the liquid into the same vessel (after washing it out), rinse the vinegar uterus in clean water and return the uterus to the liquid. Leave the vinegar, covered with a film, for another 2-4 weeks in a warm place at home to ferment. When the vinegar queen sinks to the bottom, your natural homemade apple cider vinegar ready. The lowering of the vinegar uterus to the bottom means that it dies, because. for its vital activity (fermentation process) there is no more "fuel" - sugar.

Acetic uterus

The vinegar uterus appears on the surface at the stage of active fermentation and takes the form of a vessel in which it is cooked. homemade apple cider vinegar(see photo). The vinegar uterus looks and feels very similar to kombucha, if you still remember this method of fermenting drinks popular in the 80s. Often asked what to do with vinegar. You can separate part of the vinegar uterus and use it to make another batch of apple cider vinegar. Some people use vinegar womb for the same health benefits as natural apple cider vinegar. It is necessary to store the separated vinegar uterus in natural apple juice.

properties of apple cider vinegar

Acidity of homemade apple cider vinegar varies depending on the selected apples. However, in any case, the percentage acidity of homemade vinegar far below "regular" store-bought vinegar.

Cloudy sediment is always present in natural apple cider vinegar(usually at the bottom of the vessel, see photo above). This cloudy cloud vinegar starter, do not confuse with vinegar uterus. It is this leaven that is the concentration enzymes (enzymes) of vinegar and can be reused for production of natural vinegar from fresh apple raw materials.

Apple cider vinegar is a fermentation product of natural fruits. It has not only a more pronounced and milder taste than regular alcohol vinegar, but also contains a huge amount of useful substances. Due to the presence of biologically active components, its biological value is several times higher. This once again is an incentive to master a simple recipe. Every housewife can cook apple cider vinegar at home. This is a natural, high-quality product that can be prepared in the summer season, and then used all year round.

All the benefits of fresh apples

You can not only save it for the winter period, but also increase it. It was found that in this product the concentration of amino acids and active substances is several times higher than in natural apples. At the same time, the calorie content is several times lower than apple juice. That is, even with diabetes, you can use apple cider vinegar. The recipe for its preparation can be mastered even by a novice hostess, and it turns out successfully always and for everyone.

Composition of apple cider vinegar

It has become interesting. Let's analyze further what the use of a natural product gives the body and for what purposes it can be used. An apple cider vinegar recipe will allow you to replenish your supplies regularly. So, the composition includes more than 50 compounds and 16 amino acids. That is, the natural product is superior to most of the dietary supplements that we buy at high prices in pharmacies.

Important components are:

• Biologically active enzymes, these include pectin.
• Various vitamins.
• Useful lemon, oxalic).
• Trace elements (sulfur, potassium, calcium, iron, copper and a number of others).

As you can see, in winter it is quite possible to use it as a dietary supplement. It is enough to study the recipe for apple cider vinegar once, and you can use it constantly.

We cook ourselves

Of course, you can buy a bottle in the supermarket. But this product has a big disadvantage. Even if it turns out to be natural, and not a tinted solution of acetic acid with flavoring, it is still made from cake and peel. Of course, if you take whole fruits at home, then the composition will contain much more vitamins and nutrients.

The recipe for homemade apple cider vinegar is simple, but here are a few tips to get you started:

• Apples should be taken ripe, but in no case spoiled or rotten. This is a common mistake, as people think it is possible to dispose of raw materials in this way.
• For harvesting, sweet varieties are needed. The more sugar they contain, the higher the alcohol and acid content.
• Do not remove or discard the vinegar queen. It is similar to kombucha, formed during fermentation on the surface.

Standard Apple Cider Vinegar Recipe

At home, it takes a long time to cook, but as a result, you get a well-fermented product, ready to use. This recipe does not use sugar, so vinegar can be used even by diabetics. The healing power of this product is very high, it is simply necessary to keep it in reserve in every home. Let's move on to the recipe:

• For cooking, you need to choose ripe and sweet apples. It is very good if you have a dacha, then there will be no problems with raw materials.
• Apples should be cut into cubes and left outdoors.
• After about an hour, juice can be squeezed from the fruit.
• Drain the resulting liquid into a glass container, and put on a glove on top. Don't forget to make a hole. In a warm place, the container should stand up to 6 days.
• When the glove is very swollen, it's time to drain the vinegar into a wide container. This will increase the rate of fermentation. The temperature should be +27 ° C. Fermentation time - 2 months.

After the end of the fermentation process, the mass must be filtered through cheesecloth and bottled.

Recipe without yeast and sugar

This is a very simple apple cider vinegar recipe. At home, it is prepared relatively quickly, the output is a natural, high-quality product. The number of ingredients must be calculated based on the mass of apples. For every kilogram of sweet fruits, 50 g of sugar is required. And if the apples are sour, then you need to double this amount.

• Apples need to be washed and grated on a coarse grater. Now put them in an enamel pan and fill with hot water. The temperature should be 70 degrees. Water should be poured 3-4 cm above the level of apples.
• Now add sugar, mix thoroughly and leave for two weeks in a warm place.
• To prevent the formation of a crust and the apples could ferment, it is required to mix the mass several times a day.
• After two weeks, you can strain the resulting product and leave to ferment for another 2 weeks. After that, additional sediment may form. Just filter it again.

Vinegar with yeast

Most housewives agree on what real apple cider vinegar should be. A simple recipe is the time. The process should not take much time, in the summer there are enough other worries. The medicinal properties of the resulting product must be consistently high - these are two. These goals can be achieved using yeast.

This is actually a classic apple cider vinegar recipe. Yeast harvesting allows you to provide the product with the greatest amount of useful substances, which make the product healing. For cooking you will need:

• liter of water;
• apples - 800 g;
• sugar - 200 g;
• yeast - 10 g

There are alternative options if for some reason you cannot use these products. Sugar can be replaced with honey. Instead of the indicated amount of yeast, put 20 g of rye bread. If it is difficult to find raw yeast, then take dry. Just do not put a lot, a quarter of a spoon will be enough. If the room is cool and the fermentation is not too active, then you can add a little.

Cooking technology

As mentioned, this is a simple recipe for homemade apple cider vinegar. Yeast activates fermentation processes and accelerates the aging of the finished product. It is most convenient to prepare vinegar in three-liter jars. To do this, thoroughly wash and prepare the required amount.

• Apples need to be grated on a coarse grater.
• Put them in jars and fill with hot water. Make sure that there is room for fermentation, because the mass may rise slightly.
• Leave the container for 10 days, be sure to stir occasionally.

After 10 days, you need to add sugar and yeast, tie with gauze and leave for 60 days for the final fermentation. The product is considered completely ready when the liquid brightens and bubbles stop forming in it.

Vinegar of their pomace

If you make apple juice for the winter, then there is probably a lot of waste left. It is a pity to throw them away, so you have to come up with ways to dispose of them. Of course, apple cider vinegar from their pomace is not as healthy as if you took whole apples. But still it is a natural and high-quality product. The recipe for apple cider vinegar involves the use of ready-made pomace or mashed potatoes. If there is none, then you can twist the fruit in a meat grinder. It takes 1.5 kg of apples to get a liter of vinegar. The more mature they are, the better. For every 100 grams, add 10 grams of yeast.

• Mix the grated apples with the same amount of water.
• Add yeast to them.
• Cover the dish with a cloth.
• Place it in a warm place for 10 days.
• Stir the mixture every day.

It remains to strain the vinegar. You can add some citrus peel if you like. They will add a special touch to your drink. Now carefully close and remove the container for 1.5 months for fermentation.

Vinegar with honey

It takes quite a long time to prepare, but, according to doctors, it is of very high quality. Analyzing the recipes for making homemade apple cider vinegar, we can say that this one is one of the most thorough. The output is useful and rich in microelements vinegar. The cooking process is as follows:

• Apples need to be grated, put in a container and pour warm boiled water. For 1 kg of apples, a liter of water is required.
• Add honey. This is the hardest part of the recipe. For each liter of a mixture of apples and water, 100 g will be required.
• For excellent fermentation, you will need to add 20 g of dry black bread and 10 g of yeast.
• Cover the jar with gauze and leave for 10 days. Prerequisite: the room must be warm. But direct sunlight will be superfluous. Be sure to put the container in a dark place.
• After ten days, drain the liquid and add 100 g of honey for each liter. It is both a preservative and a flavoring additive at the same time. If the fruits were sweet, then you can take half as much.

Now the final fermentation. Leave the vinegar on for about 2 months. During this time, it will become completely transparent. After that, bottle again and close tightly.

Beneficial features

Apple cider vinegar is considered one of the healthiest in its family. It is a natural product of fermentation, during which it is saturated with microelements and amino acids. This remedy has long been used in folk medicine. It is used both internally and externally. There is a whole list of indications for which it is recommended to use apple cider vinegar. Of course, this is not a panacea, it will not replace a visit to the doctor. But in some cases, it can provide serious assistance to the body and create conditions for a speedy recovery.

This product effectively accelerates metabolism and metabolism, removes toxins from the body. That is why it is widely used for weight loss. Apple cider vinegar is taken to cleanse the body of accumulated mucus. To do this, you only need to drink a little vinegar mixed with warm water in the morning. This tool has a positive effect on the immune system, strengthens and heals the entire body.

For the whole body

If you find it difficult to curb your appetite and constantly crave sweets, pay attention to apple cider vinegar. Taking it daily will help normalize the potassium-sodium balance, which can reduce cravings for sweets. In addition, this product has a positive effect on the digestive organs, on the cardiovascular and endocrine systems. We can safely say that the regular use of apple cider vinegar, one spoon a day, allows you to improve the entire body, saturate it with useful substances and trace elements. It does not take much time to prepare, which is a significant plus.

Is it possible to make homemade apple cider vinegar in a city apartment? Easy! Today I will share with you not only the recipe for natural apple vinegar, but also my impressions of the cooking process. Products for apple cider vinegar will always be found in the kitchen of any hostess, so all you need is patience. Time will do its job and you yourself will be surprised how simple and easy everything is, and homemade apple cider vinegar will certainly please.

Prepare apple cider vinegar at home from apples of any variety. In general, it is advised to choose sweet fruits - then fermentation goes better. To speed up the process (fermentation and souring), yeast (quite a bit) or rye bread (literally a piece of bread) is added if desired. Plain white sugar or natural honey to feed the bacteria - the choice is yours.

Conceived, you can find a lot of information on the benefits and harms of apple cider vinegar. Undoubtedly, the benefit can only be from a natural product. I will not tell you about the miraculous and healing power of homemade apple cider vinegar - it is better that you choose the necessary information for yourself on the Internet (there is a lot of it, believe me).

In general terms, I can only say that the use of apple cider vinegar is wide and multifaceted: it is used not only in cooking, but also for weight loss (I have not tried it myself), as a cosmetic product for the face and hair, they make compresses for colds, they are treated for headaches ...

I have made homemade apple cider vinegar for culinary purposes only. It can be used as part of marinades and sauces, acidified salads and snacks, added to preparations for the winter ... Natural apple cider vinegar prepared by oneself is much tastier, more aromatic and healthier than a synthetic store product.

Ingredients:

Cooking step by step with photos:

In a saucepan, lightly heat 1 liter of drinking water. Add 50 grams of natural honey and 1 teaspoon (without a slide, that is, under the knife) of yeast. Mix everything thoroughly so that the honey and yeast are completely dissolved.

We cover the neck of the jar with a dense natural cloth or gauze (in 5-6 layers) and tighten it with an elastic band. It is very important that air penetrates into the jar, while midges and other insects cannot penetrate. We put the jar of apple mass in a dark, dry place (away from sunlight), where the future apple cider vinegar will ferment at room temperature for 10 days.

Every day, the contents of the jar will need to be shaken or stirred with a wooden spoon for a more even fermentation. After 10 days, you will see (although you will see changes daily) how the apple mass will rise, and apple juice will be at the bottom.

Carefully squeeze the apples with your hands so that the cake remains dry (it is no longer needed, so just throw it away). In total, from the indicated amount of apples and water (there is also 50 grams of honey with a teaspoon of yeast), I got 1460 milliliters of apple mash (or maybe it’s not called that).

Tighten again with a cloth and an elastic band. It is very important here that insects cannot penetrate inside - I don’t know how, but even tiny midges easily find secret paths.

But then the real magic begins - the apple base will turn sour! At the same time, our participation and even presence is no longer required. We put a jar with a dark, dry and warm (not to the battery, of course, but somewhere where it is really warm in the apartment) place for 40-60 days. It is clear that for the first 20 days I constantly went and checked what was happening with the contents of the jar. At first, no special changes were observed: the turbid liquid gradually began to delaminate into sediment and the juice itself, which became more and more transparent. And then a thin light film appeared on the surface - an acetic uterus (a film of yeast-like fungi) was born. Over time, it became thicker and thicker - such a jellyfish-like substance.

After 40 days, the vinegar uterus became as thick as my index finger and I waited for it to sink to the bottom - this is a sign that homemade apple cider vinegar is ready. However, time passed, and it not only did not fall, but grew by leaps and bounds. A couple of times I wanted to move the jar to the kitchen in order to film the ongoing processes, but according to experts, you should not disturb apple cider vinegar during the souring process. The fact is that the vinegar uterus is a living organism, which should hardly like being disturbed. For example, he will be offended and die ... It probably sounds ridiculous, but I decided not to risk it.

On the contrary, it seems to me that she was so comfortable in apple cider vinegar that she decided to grow to the fullest and fill the entire jar with herself. But I was already tired of waiting, especially since, judging by the characteristic pleasant smell and sharp sour taste, the vinegar was ready. It became light and absolutely transparent, and at the bottom there was a rather decent layer of cloudy sediment.