Thursday, November 17, 2016
Is it possible to make homemade apple cider vinegar in a city apartment? Easy! Today I will share with you not only a recipe for natural vinegar from apples, but also my impressions of the cooking process. Products for apple cider vinegar will always be found in the kitchen of any hostess, so you only need 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 you.
Apple cider vinegar is prepared at home from any kind of apples. In general, it is advised to choose sweet fruits - then fermentation goes better. To speed up the process (fermentation and souring), at will, yeast (very little) or rye bread (literally kryuyushka) are added. Simple white sugar or natural honey, which is needed to nourish bacteria - the choice is yours.
Often you can find a lot of information on the benefits and dangers of apple cider vinegar. Undoubtedly, the benefit can be only from a natural product. I won’t tell you about the miraculous and healing power of homemade apple cider vinegar - you’d better choose the information you need on the Internet yourself (there are a lot of it, believe me).
In general terms, I can only say that the use of apple cider vinegar is widespread and multifaceted: it is used not only in cooking, but also for weight loss (I haven’t tried it myself), as a cosmetic for face and hair, make compresses for colds, treat headaches ...
I made homemade apple cider vinegar exclusively for culinary purposes. It can be used as a part of marinades and sauces, acidify salads and snacks, add to preparations for the winter ... Natural apple cider vinegar made by yourself is much tastier, more aromatic and more useful than a synthetic store product.
Where can i apply?
Did you make apple cider vinegar with your own hands? With the healing of serious ailments, he can create a miracle. Of course, the dosage must be observed here. Before you start using it for healing, first consult with a doctor who will advise you on how to use it.
Cooked apple cider vinegar can be used in cooking. It improves the quality of food, improves its taste and biological value. The product is in demand in the preparation of a variety of sauces, homemade mayonnaise, and canning. In addition, it can be served with vegetables, fish, meat, potatoes and other dishes.
Making DIY vinegar is a snap. It should be noted that each housewife should be in the kitchen, especially in the summer. After all, they can rinse fruits and vegetables, destroying intestinal infections, disinfect various foods. If you soak the meat in it, it will become tasty, safe and healthy.
However, it must be remembered that when applying such vinegar for the healing of ailments, and not in the form of a culinary spice, the basic concepts should be such: accuracy, duration and gradualness. Remember that this substance is not a safe product. If you go too far with it, you can even hurt yourself.
Every housewife wants to make apple cider vinegar with her own hands. He must have high quality. Unfortunately, with its factory refining and corking, all useful substances disappear. Next, we will tell you how to make apple cider vinegar with your own hands correctly.
As it turns out?
It is known that apple cider vinegar is an acid that is obtained in a natural way, without the addition of "chemistry". The process of transformation into apple vinegar looks like this: juice is squeezed from the fruit, which saves all its most valuable qualities.
Apple juice needs to ensure good fermentation. To do this, use bread crusts (or bread yeast). Under their influence, fruit acids found in apple juice secrete alcohol, from which cider is formed - an alcohol-containing special drink. Cider is saturated with oxygen and specific acetic bacteria, providing the creation of a medium for an acid reaction, during which it is converted into acetic acid.
The nuances of the cooking process
It should be noted that apple juice, when converted into vinegar, does not lose its delicious qualities inherited from apples. Moreover, it acquires organic new acids (acetic, citric, oxalic and acetic) and mineral substances. All this "inherits" apple cider vinegar, created at home.
But the basic mass of useful substances providing the healing qualities with improper cleaning, which the product is subjected to in order to give it a marketable appearance, and storage, unfortunately, is destroyed (which we have already talked about). Therefore, you need to know how to make apple vinegar yourself, and annually prepare it for personal purposes.
We present to your attention the first recipe of apple cider vinegar made by yourself. Collect apples of any variety that are well overripe (they are also called scavenger). If you have a personal cottage, then this is great, since you probably do not treat your plants with harmful chemicals. Next, wash the apples, cut into small pieces and mash them.
Immediately move all this mass into an enameled pan. Add sugar in the proportion of 50 g sugar per 1 kg of applesauce here. If your apples are very acidic, then you can increase the amount of sugar to 100 g per 1 kg. Then fill the composition with hot water (about 70 degrees) so that its layer above the puree is 3-4 cm. Next, send the pan to a warm place.
Sometimes the mass needs to be mixed (at least twice a day). So it will not dry on top. Leave it for a few weeks, then strain the liquid through cheesecloth (fold it in several layers) and pour into large jars in which it will begin to ferment. By the way, the liquid should not reach the neck - it is necessary that there is a gap of 7-8 cm. This is dictated by the fact that as the fermentation liquid begins to rise. The cans will stand so for two weeks, after which you will get a magnificent apple cider vinegar, cooked at home.
And now we will tell you how else you can make apple cider vinegar with your own hands. This is a simple recipe. To create a product, you need to chop the unpeeled sweet apples coarsely and leave for 30 minutes to make them dark. Then squeeze the juice out of them and pour it into a glass container. Next, seal the neck of the can with a rubber glove.
You can also wrap the neck with duct tape to localize airflow. Leave this jar in a dark and warm (at least 26 ° C) place for 6 weeks.
When the rubber glove is fully inflated, remove it. On the surface of apple cider vinegar at this stage, yeast-like fungi form a film, which is called the uterus vinegar. Next, pour the vinegar with the film into a wide dish (wooden or clay) and cover with a cloth. Leave the product for 7-8 weeks for secondary fermentation.
Remember that during fermentation, the liquid in volume increases. Therefore, leave a place for her 7-9 cm, otherwise it will spill out of the can. By the way, the film cannot be thrown out, since without it fermentation will occur slowly. In addition, its healing properties are higher than apple cider vinegar.
As soon as the liquid is cleared of turbidity and ceases to boil, we can say that the fermentation is completed. Now you can filter the vinegar through a gauze cloth and bottle it. It must be stored at a temperature of 6 to 15 ° C in a dark place. The product retains its beneficial properties throughout the year.
Natural vinegar is known to be softer than synthetics from the store. After all, when the amount of acid reaches 6%, then the acetic acid bacteria die. Did you know that the famous American doctor D.S. Jarvis invented a unique recipe for making apple cider vinegar with his own hands? It’s easy to do this step by step. If you get vinegar in this way, it will be the richest source of potassium. The method of creation is very long, but you will get a high-quality product.
So, you need to have apples, brown bread, bread yeast and honey. To create jarvis apple cider vinegar, follow these steps:
- On a coarse grater, rub the apples along with the core and peel, or pass them through a meat grinder.
- Define the resulting puree in a large glass jar, an enameled pan or clay pot and pour boiled warm water in a 1: 1 ratio.
- Add 10 g of bread yeast, 100 g of honey and 20 g of dry black bread for each liter of the mixture. This is necessary so that the fermentation process of apple juice is accelerated.
- Dish with blanks do not need to be clogged. Put it in a warm (with a temperature of about 30 ° C) dark place for 10 days. Stir the mixture every day 3 times with a wooden spoon, then strain through gauze.
- Measure the volume of fluid obtained and pour it into a wide-necked vessel.
- Add another 50-100 g of honey (sugar can be) for each liter and mix well.
- Cover the dishes with gauze folded in a couple of layers and keep warm for another 40-50 days.
- When apple cider vinegar becomes clear, strain it again through cheesecloth and fill it with bottles.
And you can cook up dill vinegar. To prepare it, you need to have 1 bunch of herbs, 0.5 liters of apple cider vinegar, a pinch of sugar. This product will be ready in 3-4 hours. So, mash dill with sugar to moisture, pour vinegar. The product must be insisted and filtered. This vinegar is good for making sauces and dumplings.
How to make raspberry vinegar? It is necessary to prepare 0.5 liters of apple cider vinegar, 1-2 tbsp. l granulated sugar, 0.5 kg raspberries (can be frozen).
Mix raspberries with sugar and mash slightly. Wait until sugar is dissolved. Pour the resulting mixture with vinegar, close tightly and leave for a couple of days. After that, filter and store in a dark place. In the same way, you can make vinegar from cherries or sea buckthorn.
The scope of apple cider vinegar
The scope of its application without any exaggeration is simply huge! Apply it for a wide variety of diseases. Here are just a few:
They use home vinegar and, for example, make masks and lotions for hair and skin on its basis, and women create simple legends about successful cases of losing weight with the help of apple cider vinegar.
There are hundreds of recipes for its application, without exaggeration. They are easy to find on the World Wide Web, but remember the basic rule - that all of them turn out to be truly effective, you must prepare really high-quality vinegar.
Secrets to Cooking Apple Cider Vinegar
Its secrets have long been revealed, but perhaps the important thing is that the valuable qualities of apples are fully preserved in vinegar, which is prepared at home in the usual kitchen of any housewife. There are many ways to get this wonderful elixir. You can use whole raw apples, but you can use apple juice.
A natural apple product is good because it eliminates pasteurization during the cooking process. Excluding heating, it is possible to achieve that the beneficial substances contained in apples remain intact. They are completely transmitted to the product obtained from fruits.
For recipes you need ripe apples of winter varieties or their juice. The fermentation process under these conditions will be more successful. It is hoped that no chemicals were used in the cultivation of apples. Apples are not washed, everything should be natural.
What is apple cider vinegar used for?
Apple cider vinegar is used in cookery for the preparation of salads and pastries, for preparations for the winter.
AT cosmetic purposes. Used to strengthen hair, skin care, to reduce excess weight. They take baths with him.
Due to the large number of nutrients that make up home vinegar, it is used as an ingredient in many recipes in treatment diseases such as:
- elevated temperature
- skin diseases.
Real natural apple cider vinegar works wonders when used properly.
The simplest recipe for homemade apple cider vinegar
Making healing vinegar at home is easy. Any apples are suitable for its manufacture, but if there is an Antonovka, then use them. This will be the most ideal option! So, the recipe is as follows.
We take apples and rub them on a coarse grater, without peeling, right along with the skin and core. The resulting slurry is put in a glass vessel or enameled pan and pour boiled, slightly warm water. The proportions are as follows: per 1 liter of water / 800 grams of pulp from apples.
Then add 100 grams of sugar, or if there is honey, and 10 grams of raw yeast for every liter of water. I also put together with yeast about 20 grams of dry rye bread.
Be sure to leave the vessel with future vinegar open, you do not need to close it, it must breathe. It should be stored in a dark, preferably warm place. He should stand there exactly 10 days.
About 2 times a day, you need to stir it with a wooden spoon or just a clean stick. After 10 days, the apple gruel is transferred to a bag of gauze and filtered into another jar, covered with gauze and left for subsequent fermentation.
At this stage of cooking, to improve the quality of vinegar, you need to add 50 grams of sugar per liter of liquid. After adding sugar, without stirring, you need to tie a jar of gauze and put in a warm place.
The ripening time for apple cider vinegar is from 40 to 60 days. You can find out about the expiration of the term by the following signs: the liquid will brighten and taste good.
Drain the liquid through a hose or filter through gauze. The remaining thickener needs to be thrown away, because it does not represent any value.
Ready apple cider vinegar should be bottled or small jars and tightly closed with lids or caps. You can store it in the refrigerator and just in the closet. A characteristic feature of homemade apple cider vinegar is that the longer it costs, the more healing qualities it possesses. Its healing properties are preserved for more than 2 - 3 years, then you can cook a new one.
During the preparation and subsequent ripening of vinegar, small flies will appear around it. No need to worry, this is normal, everything is as it should be. After bottling, they will quickly disappear.
When apple cider vinegar is infused, a small jellyfish film may appear on its surface. This is an acetic uterus. It has enhanced healing properties and in general its appearance is a great success, since it appears quite rarely.
The appearance of vinegar uterus suggests that you were able to make premium apple cider vinegar!
And in conclusion, I want to say the following. Real apple cider vinegar of excellent quality is never transparent. He will always be a little unclear.