How to make apple cider vinegar at home?
- Apple cider vinegar is a natural fermentation
- Apple cider vinegar is a prescription Dr. Jarvis
- helpful hints
Apple season is in full swing! So, lacquer, without limitation fresh apples, cook jams and marmalades, 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 less oftenand less likely to appear on store shelves, it is necessary to know the recipe and home preparation. In addition, 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.
- Fresh apples;
It is best for this method of preparationchoose very ripe or overripe apples. Suitable for this purpose and Padalitsa. But the most appropriate "material" are apples from a home garden. So my apples, cut into small pieces and fill with sugar. Sugar sweet apples to take the rate of fifty grams per kilogram of fruits, apples to increase the amount of acidic sugar twice.
Then add up the apples in an enamel ornickel-plated pot (plastic and aluminum cookware can not be used) and fill them with hot water (not boiling!) so that it covered the fruit of three or four centimeters. Then remove the pan in a warm place and leave for two weeks. Given the summer season, you can leave the pot in a room, on the porch or in the balcony, but do not expose it to direct sunlight. Twice a day during that time stir the apple mass to the top apples are not dried up.
A few weeks later merge from the pot allliquid, straining it through cheesecloth and bottled on the three-liter jar fermenter. And banks do not fill to the end, leaving the liquid free from five to seven centimeters. It is necessary for fermentation, during which the liquid in the pot bude rise. And we wait another two weeks, after which the vinegar is ready. Ready vinegar gently, not shaking the sediment is poured into a clean, dry bottle, sealed and store in the dark at room temperature.
Apple cider vinegar is a prescription Dr. Jarvis
This recipe invented by an American physician, naturopathJarvis, who believed apple cider vinegar almost a panacea. By the way, the recipe was published in the book "Honey and other natural products," published in 1985 in "Apimondia" publishing house. It is believed that vinegar, prepared in this way preserves all the best qualities of its component products. And for making such a wonderful tool, we need the following ingredients:
- Bread yeast;
- Dry rye bread;
This method of preparation of apple cider vinegarIt takes more time than the previous one. But the result is worth it! To cook the vinegar in a way, very ripe apples are a good wash and cut out all the wormy and rotten flesh. Then the apples with the peel grind using a grinder or grater. If you have a blender or food processor, you can take advantage of them.
The resulting apple mush add up toglass, pottery or enamel bowl and fill it with warm boiled water (apples and water we take in equal proportions). Then add in 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 accelerate yeast fermentation process, and the honey restores potassium deficiency in the body.
Cover dish with our "raw material" for vinegarcotton 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 banks to clean, dry, cover with cheesecloth and leave to ferment for forty to fifty days.
Ready vinegar is defined by its clarity. The disappearance of the turbidity - a sign of the end of the fermentation. Ready vinegar is poured into a clean bottle, clogging them and send 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, sugar is not used here. A fermentation process has significantly extended, resulting in an acetic acid synthesized juice. And it should be noted that this recipe is surprisingly "poor" in its composition, and includes only those ingredients into it:
- Apples, apples, apples.
The recipe in its composition, more than laconic, butthe 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 add. And if you decide to use this recipe, you will need another and a juicer.
So, sort out the apples, and cut all mymaggoty 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 kilogram of apples is slightly more than half a liter of juice.
Pressed juice is poured into a glass bottle and,using the old-fashioned technique, we put on the neck of the bottle rubber glove or a children's rubber ball. This is, 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 of leaving 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 temperature in the room. By the way, this temperature should be about thirty degrees. So, watch the ball, and as soon as he inflates completely, remove it from the bottle and pour the juice into a wide dish (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 necessary for further fermentation and conversion juice vinegar yeast fungi. Secondly, dishes, where 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, dishes must be filled 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 notcover!) 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, the fermentation is finished, and the vinegar is ready. It now remains only to pour it into bottles, strain through cheesecloth, and storing it. Keep vinegar should be in a tightly sealed container in the dark.
- During cooking, be sure to save vinegar "mother of vinegar." It not only speeds up the fermentation process, but it is much richer in nutrients than the rest of acetic liquid.
- Store the vinegar in a cool place: in the refrigerator or in the pantry.
- During storage, the residue (reddish flakes) may appear in the vinegar - this is quite acceptable. In this case, vinegar filtered before use, keeping the precipitate in the bottle.
- The longer the vinegar is stored, the more useful it becomes. It is only necessary to store it - away from light and cool.
- The recipe and preparation method vinegar not affect its quality. Therefore, give preference to what you prefer.
- Any recipe allows replacement of sugar and honey vice versa.
- Apple cider vinegar is used not only for cooking many dishes (sauces, for instance), but also drink it for medicinal purposes, and is used for face masks.
- Fortress of apple cider vinegar, cooked at home, a little lower than the industry in which it is four to five percent.
Preparation of apple cider vinegar at home is quitefeasible. So use the moment! Collect 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!</ P>