From a culinary notebook: cooking at home, apple cider vinegar

Many housewives perceive vinegar solelyas a seasoning, without even suspecting that this is a difficult product. Nevertheless, this is a fairly common misconception. This is especially true of apple cider vinegar, which is the real storehouse of macro- and microelements, vitamins, organic acids and enzymes. It is able to purify the body, improve the performance of many internal organs. People who suffer from high blood pressure, apple cider vinegar helps fight the disease. If bacteria and toxins enter the body with food, this wonderful product will successfully neutralize them and improve digestion.

Miraculous properties of apple cider vinegarare also used in cosmetology. Dermatologists strongly recommend the product for combating dandruff, juvenile acne and for treating seborrhea. In many well-known diets, apple cider vinegar is used, as it helps to get rid of extra pounds.

Often a drink from apples that began to ferment,mistresses simply pour out. They do not even suspect that they have, in fact, turned out a curative product. Therefore, cooking at home with apple cider vinegar is a fairly simple process. Nevertheless, some skills, and especially patience, are still necessary. Prepare vinegar solely from sweet apples. Than the fruit is sweeter, the content of alcohol in the wort is higher, and therefore, and much more easily will be formed acetic acid. After all, in fact, fermented juice from apples and there is apple cider vinegar.

Preparation of apple cider vinegar at home

If the house was fermented cider, thengetting the product will be much easier. About two months or two on your table there will be a wonderful seasoning and not only. The contained bacteria in the air affect the alcohol in the cider, turning it into vinegar.

If the fermented cider was not found, itsneed to do. This way of cooking apple cider vinegar is also not time consuming. Fruits use necessarily ripe, even it is possible those that have fallen. Fruits are thoroughly washed and cut into small pieces, then they should be crushed in a mortar into a gruel. Weight is transferred to enameled dishes and filled with sugar (for sweet varieties per kilogram of apples goes 50 grams of sand, for sour - 100 grams). All is poured quite hot water above the apples of centimeter by 4. Now the capacity should be left in a warm place for fermentation. To prevent the formation of a crust on the mass, it must be mixed twice a day. A week after two received liquid is passed through gauze, folded into several layers. Then it is poured into another container to continue the fermentation process, not adding up to the top of 7 centimeters. This condition is mandatory, since during operation the mass will increase and rise. After two weeks, cooking at home with apple cider vinegar will be completed.

If desired, the product can bearomatize. To do this, use garlic, onion, ginger or fragrant herbs. Tied up in cheesecloth, they lower them into a bottle of vinegar and keep until the desired flavor is obtained. The main thing here is not to overdo it. Some herbs destroy acetic acid, so the product may lose quality.

After you have learned about the benefits and ways to get the product, cooking at home, apple cider vinegar will become familiar to you.