Natural apple cider vinegar is a real storehouse of vitamins, minerals, amino acids, trace elements. It has such important properties as cleansing the body, toning and even rejuvenating. Apple cider vinegar is used in cooking, cosmetology, and traditional medicine. Self-preparation is a guarantee of natural origin and freshness of the products from which it is made.
It is necessary
-
- fresh ripe apples of late sweet varieties;
- wooden tub (in the absence of one, you can take glass or enameled dishes);
- sugar or honey.
Instructions
Step 1
Take ripe apples of late varieties, wash them thoroughly, dry them (or leave them to dry on their own for a while).
Step 2
Chop the apples. To do this, you can use a knife and chop them finely, or crush them.
Step 3
Place the crushed apples in a wide, deep bowl. A wooden tub is the most suitable option, but you can also use glass or metal dishes.
Step 4
Pour the apples over with warm water. The water should cover them.
Step 5
In a bowl with crushed apples, add sugar at the rate of 50 grams per 1 kg of apples. Sugar can be replaced with a more natural product - honey. This will add even more vitamins and nutrients to your vinegar.
Step 6
To speed up the fermentation process, you can put a piece of black bread in the dish.
Step 7
Cover the dishes with the contents with a towel, make sure that its edges fit snugly against it - this way you will avoid the penetration of insects inside. Place the container in a warm place (at least +18 degrees).
Step 8
The fermentation process will complete in about two weeks. Stir the vinegar periodically all this time. If you notice that there are some problems with fermentation, then just add the same amount of sugar that was already poured into the vinegar. After a two-week period, separate the apples from the liquid, leave the liquid in the same container for another 3 weeks to complete the fermentation process. At this time, a dense formation will appear on the surface of the vinegar (the so-called "vinegar uterus"). Lowering this formation to the bottom of the dish will mean the end of fermentation and the vinegar is ready for use.
