Currently, under the guise of natural apple cider vinegar in stores you can buy just a sour surrogate of unknown origin. In order not to torment yourself with guesses and doubts about the authenticity of the purchased product, we suggest preparing it yourself at home. Moreover, apple cider vinegar is very simple and absolutely not expensive. All the subtleties of cooking the product in our recipes below.
How to make apple cider vinegar at home - the easiest recipe
Ingredients:
- mature apples - 810 g;
- granulated sugar - 105 g;
- flower honey - 50-75 g;
- purified water - 1,5 l.
Preparation
For the preparation of vinegar fit well mature apples in autumn, ideally not red varieties. They must be rinsed under running cool water, cut into halves or quarters and rid of the core with seeds. After that, grind the slices of apples through a large grater and put in a glass bottle of suitable size. We do not heat up a small portion of the water, dissolve the sugar in it, mix it with the remaining liquid and pour it into the bowl to the apple shavings. We cover the container with a gauze cut and leave it for fermentation for ten days in a warm, but not sunny place. From time to time, shake the contents of the container.
After a while after mixing, the apple shavings quickly float, leaving a slightly turbid liquid downstairs. When this effect is achieved, we filter the apple mass with the help of a gauze cut folded four times and for each liter of the obtained liquid base we add fifty grams of honey.
Now we again pour the resulting solution into a glass vessel, bind it with gauze and leave it for forty days for fermentation. If everything is done correctly, after the expiry of the term, a thick film or so-called acetic uterus (fungus) forms on the surface. It can be used to make another portion of vinegar or as a tea mushroom. The liquid during the fermentation cycle is clarified and becomes transparent, turning into apple cider vinegar.
Vinegar is considered ready when the acetic uterus begins to sink to the bottom. At this stage, we pour the product on bottles, seal it and put it into storage.
How to cook apple cider vinegar at home - a simple recipe with black bread
Very often, for the acceleration and improvement of fermentation and fermentation processes, black bread is added to the apple base for vinegar. This recipe is about this.
Ingredients:
- mature apples - 810 g;
- granulated sugar - 190 g;
- Flower honey - 110 g;
- a slice of black bread - 40 g;
- purified water - 1 liter.
Preparation
We wash the washed apples through a grater together with the core and skins, but we ensure that there are no damages or wormholes inside. Mix the ground apple mass with sugar, put it in a three-liter jar, drop the dried slices of black bread, pour it with lukewarm water, shake it and leave it under gauze for 1.5 to 2 weeks. Every day we mix the contents of the vessel several times a day.
After a while, filter the apple vinegar base through several layers of gauze, again pour into a jar, add honey and mix until it dissolves completely. Now we place the vessel in a dark place, covering the container with gauze, and leave for a month and a half. As soon as the liquid becomes transparent, the vinegar is ready. Most often on the surface of vinegar appears acetic uterus, which we mentioned above. It is in this case that your vinegar turned out to be the most qualitative and useful.
Why sometimes such a film (mushroom) on the surface is not formed? In fact, the acetic uterus is very capricious and can die if the vessel with the blank is simply rearranged to another place. Therefore, do not move the jar with the contents and even more do not shake it after you have filtered the apple base and mixed it with honey.