How to make apple cider vinegar at home?

Surely you have already heard that natural apple cider vinegar is a very useful product. Although today this type of vinegar can be bought in the store, but the quality of the home-made product will always be an order of magnitude higher. After all, if you know how to make apple cider vinegar at home, then you can be sure that during the preparation, no chemicals were used, and the product obtained is completely natural.

You can use natural home-made vinegar not only in cooking, but also in caring for yourself, when preparing home cosmetics and even medicines. For example, with angina it is very useful to gargle with diluted apple cider vinegar.

Of course, above the question of how to make apple cider vinegar, first of all those who have garden plots where apple trees grow are thinking. After all, the harvest needs to be recycled, and not everyone likes compotes and jams. But even if you do not have a garden, you can cook natural vinegar from apples from purchased raw materials. Just try to buy apples that have grown in your area, rather than imported ones. In addition, it is desirable to use fruits that are not processed during growth by various chemicals.

So, let's tell you how to make apple cider vinegar in your kitchen. Apples should be chopped in any convenient way for you - you can cut them with a knife or grate. And to clean apples and even cut seed boxes is not necessary.

Put the apple mass in the dishes. Ideally - wooden, but you can take a glass or ceramic container. At worst, you can use the usual enamel pots, the main thing is that on its surface there are no chips of enamel.

Now put the sugar for each kilogram of crushed apples - a hundred grams of sand. Fill apples with sugar hot water (temperature about 75 degrees) so that the liquid was above the level of apples by three to five centimeters.

Now we need to cover our vessel so that the air passes freely, and all sorts of small gnats, like the fruitfly flies, can not get inside. The easiest way is to cover the dishes with a dense cloth, fastening it with an elastic band.

We remove our semi-finished vinegar in a warm and dark place, which, however, should be available so that you do not forget to mix the mass twice a day with a wooden (in no case, not metal!) Spoon. If the mass does not mix, then the fermentation process will go slower, and the upper layer of the surfaced apples will dry up.

Leave the mass to wander for fifteen days, then gently filter through several layers of gauze. The received liquid is poured into cans, not adding up to the edges of centimeters seven-eight, as the fermentation process will continue and the liquid can "run away" over the edge. We cover the jars with a cloth and leave in a warm place for another fifteen days.

Now it's time to pour our vinegar into the bottles. It is best to do this with a flexible hose. If you know how to make home wine, then this process is familiar to you. And if not, you'll have to remember school physics lessons when the teacher told you about the communicating vessels. Sediment, which remained after transfusion of vinegar, you need to strain through a linen cloth and top up in bottles. Now we close the dishes with boiled stoppers and send them to storage.

And how to make apple cider vinegar with yeast? The recipe is simple. One and a half kilograms of crushed apples should take two hundred grams of honey and twenty grams of fresh yeast. We keep the mixture in a warm place for ten days, stirring occasionally. Then strain the juice through the cheesecloth, pour it into a dry jar and leave in the warmth for another month and a half, covered with gauze. Ready vinegar once again we filter and bottled. Store natural vinegar better in a dark place at a temperature of about five degrees of heat.

Now you know how to make apple cider vinegar at home, then you will always have a useful and absolutely natural product. Apple cider vinegar should be used for dressing salads, marinating meat, cooking various sauces. This vinegar is not only much more useful, but tastier than the store flavored seasonings.