Vinegar is widely used in everyday life. For technical purposes, a synthetic product is suitable, but as a food additive, for canning, making drinks, various seasonings and sauces, it is advisable to use natural vinegar. It's easy to make at home.
Apple cider vinegar recipe
The raw materials for making homemade vinegar are usually berries and fruits. Perhaps the most popular vinegar is apple cider vinegar, for its preparation you will need:
- water 2 liters;
- sugar 200 g;
- apples 1 kg.
Wash ripe, sweet apples, cut into pieces and put in pasteurized glass jars. Put sugar, pour boiled cold water, 10 centimeters without adding to the top. Cover the neck with three-layer gauze and place for fermentation. The temperature should be 25-27 degrees, otherwise fermentation will not work. Apple midges will appear near the cans, so the gauze should be tightly tied so that midges do not penetrate the can.
Let the vinegar stand for two months, strain and leave to lighten for two to three days in the refrigerator. Then carefully drain without stirring up the precipitate. Store in a glass container in a cold place. Shelf life 1, 5-2 years.
Berry vinegar
Natural, healthy vinegar can be made from berries. Gooseberries, red or white currants, you can knead them and put them in a three-liter jar. Add sugar (200 g) and add water (1.5 l). Tie the throat with a cotton cloth or gauze and place in the light.
After three months, the vinegar is ready. It should be filtered and bottled. The resulting product contains 4-5% acetic acid.
Homemade early vinegar recipe
Early ripening natural vinegar is made from sour rye bread (0.5 rolls), granulated sugar or honey (1 glass), pressed yeast (20 g), raisins. The output of the finished product is 1 liter.
Boil the sugar solution for 10 minutes in an enamel saucepan, cool to 37˚C, add sugar, bread, yeast. Tie the throat of the saucepan with a cloth and never cover it with a lid. The solution must breathe. Withstand 2 days at a temperature not lower than 22˚C. When the liquid ferments, pour into bottles, throw 4-5 raisins into each bottle, plug the bottles with cotton and leave for a while. After a week and a half, vinegar can be used for marinades and as a seasoning for foods.
In order for homemade vinegar to turn out to be of high quality, light, sterility must be observed when preparing it. There should be no rot on the fruits, wash dishes and raw materials thoroughly, tie the neck of the dishes well so that fruit flies and dirt do not get into the solution.
