Natural vinegar has a mild taste and retains all the nutrients and vitamins of the original product. The raw material for vinegar can be berries, fruits, wine, rice. This vinegar improves the taste of salads, vinaigrettes, sauces. Moreover, it is used for medicinal purposes.
It is necessary
-
- For apple cider vinegar:
- 1 kg of crushed apples;
- 150 g sugar;
- 1.5 liters of water.
- For wine vinegar:
- 1 liter of dry grape wine;
- 3 liters of water;
- 260 g sugar;
- 4 g of wine sediment.
- For rice vinegar:
- 300 g of rice;
- 1, 2 liters of water;
- 900 g sugar;
- 1/3 tbsp dry yeast.
Instructions
Step 1
Apple Cider VinegarChoose apples for vinegar; damaged or overripe fruits can be used. Wash them, cut off damaged areas, remove the stalks, grind in a blender along with the seed boxes. Put the mass in an enamel pan, cover with warm water, add sugar (you can also add a crust of black bread, a handful of raisins), cover the pan with gauze in several layers, put in a warm place and stand for two weeks.
Step 2
Strain the contents of the saucepan, bottle and cap. Leave the bottles in a dark place for two months, then filter the liquid, bottle again, close tightly, store in a cool place.
Step 3
Wine Vinegar Heat the water, pour warm water and wine into a large bottle or other glass container, add sugar, and pour in the wine sediment (a whitish wine sediment from the bottom of a bottle stagnant in a store). Cover the dishes with gauze and leave in a warm place for two months. Strain the vinegar through several layers of cheesecloth, pour into small bottles and seal (coat with resin, paraffin or sealing wax the junction of the cork with the bottle), store in a cool dark place.
Step 4
Rice vinegar Take a glass or ceramic dish, rinse the rice under running water, fill with water to cover the rice, cover and leave for four hours in a warm place. Transfer the dishes to a cool place and leave for 24 hours. Strain the infusion through several layers of cheesecloth, add sugar and stir with a wooden spoon until completely dissolved.
Step 5
Soak the mixture on the steam bath for 20 minutes, refrigerate, add yeast, leave the mixture to ferment in a warm place for a week. Pour the mixture into a clean dish (jar), cover with gauze and tie, put in a dark place, keep at room temperature for a month.
Step 6
Try vinegar after a month, let sit for a while if you want a sour taste. Strain the mixture, boil once, bottle and seal tightly.
