How to make homemade apple cider vinegar

How to make homemade apple cider vinegar
How to make homemade apple cider vinegar
Anonim

Good food is undoubtedly the basis of he alth and good physical shape. We are all trying to eat more fruits and vegetables, he althy fats, protein, fiber and probiotics. Is there a way to get these valuable nutrients without buying supplements? The answer is yes, especially when it comes to probiotics. They are vital for the he alth of the intestines, the excretory system, the condition of the skin, the reduction of inflammatory processes in the body and our immunity.

The good condition of the intestinal flora will guarantee us protection from bacteria and fungi, as well as stable he alth, regardless of the season.

Which foods contain probiotics? These are: pickles, olives, kefir, yogurt, fermented foods (pickles), kombucha, miso, vinegar.Let's not forget, however, that in order to derive greater benefits from these products, they must be of the best possible quality - the only way to be sure of their composition is if we produce them ourselves.

There's an easy way we can do this with homemade vinegar - apart from being a tasty addition to any summer salad, it will also help your good he alth.

How to prepare apple cider vinegar at home?

You will need:

  • apples;
  • jar;
  • big tight rubber band;
  • sugar;
  • pure water;
  • thick piece of cloth.

The first step in making the vinegar is slicing the apples. You can choose any type of apple, even mix several varieties. Clean them from the seeds (cut out the middle), cut them into quarters, then cut each quarter in half.Add the large cubes to the jar. Some recipes use the amount of apples to cover half the jar - others use the amount to fill the entire jar. Make your vinegar as you see fit. Then add sugar to start fermentation more easily.

For a large jar, use a large cup of sugar; for a smaller one – a coffee cup. Stir well (preferably with a wooden spoon) until the sugar dissolves. Cover the jar with the piece of cloth (vinegar goes faster in the dark) or put it in a basement or closet.

For the first week, stir the vinegar once a day. This is done to prevent mold from forming.

From the 8th to the 14th day, you can stir every day or every other day. Somewhere around the 15th to 22nd day you should notice a lot of bubbles in the jar - this is a sign of good fermentation. When you open the jar, it should smell like alcohol.

Stir every 2-3 days.

From day 23 to 30, the bubbles in the jar should have "calmed down". This is a sign that the first fermentation is over, and it is time for the second.

Separate the apples (on the 31st or 32nd day) from the liquid - this is your vinegar that is not yet ready. Transfer it to a clean jar and screw on a metal cap (but not tightly, just put the cap on top). After 4 weeks your vinegar will be ready to eat! If you wish, you can strain it through cheesecloth. If you don't use it, but leave it, after a month a "mother" will form at the bottom - or the so-called "vinegar sponge" - it can serve you to make new vinegar - just add it to freshly squeezed apple juice. Stir periodically and in about a month you will have vinegar again.

If you wish - you can make fermented apple juice from the pieces of apples that remain from the first fermentation - add them to fresh apple juice, put a piece of cloth on top and after 3 days stop the fermentation. Strain and refrigerate.

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