How to cook apple cider vinegar at home?

Apple season is in full swing!This means that we can enjoy fresh apples without limitation, cook jams and preserves, bake apple pies, and squeeze natural juice. However, we should not forget that this time is the best time to make apple cider vinegar. But how to make apple cider vinegar at home? Believe me, it is possible! Considering that natural apple cider vinegar is appearing less and less often on store shelves, it is worth learning the home recipe for its preparation. In addition, apple cider vinegar is prepared industrially, taking the basic recipe for home preparation as a basis. And this recipe has been known for a long time, and even in various versions.

Apple fermentation vinegar

This recipe will tell you how to make apple cidervinegar without using yeast. We can say that this is the most natural recipe, as vinegar is obtained in the process of natural fermentation of apples. Ingredients:

Apples are fresh;
Sugar;
Water.

Preparation:It is best to choose very ripe or even overripe apples for this method of preparation. Windfall will do. But the most suitable "material" will be apples from a home garden. So, wash the apples, cut into small pieces and sprinkle with sugar. For sweet apples, take sugar at the rate of fifty grams per kilogram of fruit, for sour apples, double the amount of sugar. Then put the apples in an enamel or nickel-plated pan (plastic and aluminum dishes cannot be used) and pour hot water (but not boiling water!) over them so that it covers the fruit by three to four centimeters. Then put the pan in a warm place and leave for two weeks. Considering the summer season, you can simply leave the pan in the room, on the veranda or on the balcony, but do not put it in the open sun. During this time, stir the apple mass twice a day so that the apples on top do not dry out. After a couple of weeks, drain all the liquid from the pan, straining it through cheesecloth, and pour it into three-liter jars for fermentation. Do not fill the jars completely, leaving five to seven centimeters free of liquid. This is necessary for fermentation, during which the liquid in the jar will rise. And wait another two weeks, after which the vinegar will be ready. Carefully pour the finished vinegar into clean, dry bottles without shaking the sediment, seal and store in the dark at room temperature.

Apple cider vinegar according to Dr. Jarvis recipe

This recipe was invented by an American naturopathic doctor.Jarvis, who considered apple cider vinegar almost a panacea. By the way, the recipe was published in the book "Honey and Other Natural Products", published in 1985 by Apimondia. It is believed that vinegar prepared in this way preserves all the best qualities of the products included in its composition. And to prepare such a wonderful remedy, we will need the following ingredients:

Apples;
Honey;
Bread yeast;
Dry rye bread;
Water.

Preparation:This method of making apple cider vinegar takes longer than the previous one. However, the result is worth it! To make vinegar this way, wash very ripe apples thoroughly and cut out all the wormy and rotten pulp. Then grind the apples together with the peel using a meat grinder or grater. If you have a blender or food processor, you can use them. Place the resulting apple pulp in a glass, clay or enamel bowl and pour in warm boiled water (apples and water are taken in equal proportions). Then add honey, yeast and rye bread to the mixture. The ratio of ingredients in this case is as follows:

The liquid is one liter,
Yeast - ten grams,
Honey is a hundred grams,
Bread is twenty grams.

Bread and yeast will speed up the fermentation process, and honeywill restore the deficiency of potassium in the body. Cover the container with our "raw material" for vinegar with a cotton napkin and leave it in a warm and dark place for ten days. During this time, stir the contents of the jars with a wooden spoon three times a day. After ten days, drain the liquid, strain it through cheesecloth or thin cloth, determine the volume of the resulting liquid and add honey to it at the rate of one hundred grams of honey per liter. Then pour the "raw material" into clean dry jars again, cover with cheesecloth and leave to ferment for forty to fifty days. The readiness of the vinegar is determined by its transparency. The disappearance of turbidity is a sign of the end of fermentation. Pour the finished vinegar into clean bottles, seal them and send them for storage. Apple cider vinegar How to make apple cider vinegar from apple juice? It turns out that such a recipe exists. This method is more like making wine, only unlike winemaking, sugar is not used here. And the fermentation process is significantly prolonged, as a result of which acetic acid is synthesized in the juice. And it should be noted that this recipe is surprisingly "poor" in its composition, and only the following ingredients are included in it:

Apples, apples, apples.

Preparation:The recipe is more than laconic in its composition, but the cooking process cannot be called as such. Naturally, this recipe also implies the use of ripe but not overripe fruits. It is best to take sweet apples, since we will not add sugar or honey. And if you decide to use this recipe, then you will also need a juicer. So, we sort out the apples, wash them and cut out all the wormy or spoiled places. We cut the apples and leave them in the light for a while so that the fruits darken, and then distill them into juice. How many apples will you need? It is not so important. When starting to prepare vinegar, you should only know that one kilogram of apples produces a little more than half a liter of juice. Pour the squeezed juice into a glass bottle and, using the old grandfather's trick, put a rubber glove or a children's rubber ball on the neck of the bottle. We need this to control the fermentation process. During fermentation, the juice will start releasing carbon dioxide, and the balloon will inflate. Leave the bottle with juice in a dark place and watch the balloon. Fermentation will last from one to six weeks: it all depends on the sweetness of the apples and the room temperature. By the way, this temperature should be about thirty degrees. So, watch the balloon, and as soon as it inflates completely, remove it from the bottle, and pour the juice into a wide container (saucepan, basin). Here you need to take into account three things. Firstly, you need to drain the juice together with the film formed on its surface (vinegar mother), in which yeast-like fungi live, which are necessary for further fermentation and the transformation of juice into vinegar. Secondly, the container into which you pour the fermented juice must be wide: the larger the surface of the liquid is in contact with the air, the faster the fermentation process will go. And thirdly, the container should not be filled with juice completely. Leave some space (seven to ten centimeters from the edge) so that the juice does not spill over the edge of the vessel during fermentation. Cover the vessel with gauze or a napkin (but not a lid!) from dust, flies and other debris and leave for fermentation for another one and a half to two months. When the liquid stops snorting and bubbling and becomes transparent, the fermentation is complete and the vinegar is ready. Now all that remains is to pour it into bottles, strain it through gauze, and put it away for storage. Vinegar should be stored in a tightly closed container in the dark.

Helpful Tips

During the preparation of vinegar, be sure to keep the "vinegar uterus". It not only accelerates the fermentation process, but is much richer in useful substances than all the rest of the acetic fluid.

Store vinegar in a cool place: in the refrigerator or in the pantry.

During storage in the vinegar may appear sediment (reddish flakes) - this is entirely permissible. In this case, the vinegar is filtered before storage, preserving the residue in the bottle.

The longer vinegar is stored, the more useful it becomes. It is only necessary to store it correctly - away from the light and in the coolness.

The recipe and way of making vinegar does not affect its quality. Therefore, give preference to what is more convenient for you.

Any recipe allows the replacement of sugar with honey and vice versa.

Apple cider vinegar is used not only for the preparation of many dishes (sauces, for example), but also drink it for medicinal purposes, and apply it to cosmetic masks.

The strength of apple cider vinegar cooked at home is slightly lower than that of industrial vinegar, in which it is four to five percent.

Making apple cider vinegar at home is quite easy.is feasible. So take advantage of the moment! Collect apples and make vinegar, which may be useful not only in the kitchen, but will help you look prettier, younger and get rid of many ailments. Cook with pleasure and be healthy! We recommend reading: