Contents
History of apple cider vinegar
Apple cider vinegar is an acid produced during the fermentation of apple juice. At the first stage, cider is formed – apple wine, and at the second stage, acetic bacteria interact with oxygen and oxidize the drink, forming vinegar.
For the first time, it arose by accident, when air entered a bottle of wine. Due to hygiene issues and the lack of boiled fresh water, vinegar began to be used as a disinfectant and cleanser. The smell of vinegar quickly disappeared, and the skin was cleansed. Skin lesions and wounds were rubbed with vinegar to prevent infection.
Also, sour wine was diluted and drunk as a regular liquid. The drink quenched thirst well and disinfected the water.
Composition and calorie content of apple cider vinegar
| Caloric value on 100 g | 21 kcal |
| Proteins | 0 g |
| Fats | 0 g |
| Carbohydrates | 0,93 g |
The use of apple cider vinegar
Vinegar retains the benefits of apples in concentrated form. Apple cider vinegar contains trace elements, minerals and vitamins: sodium, calcium, magnesium, phosphorus; all B vitamins, as well as C, E, A. But most of all in apple cider vinegar is potassium. Apples are one of the main sources of potassium (100 grams contain about 140 mg of potassium), which is also preserved in sour juice.
Apples contain pectin, a natural thickening agent that has the ability to improve digestion.
Vinegar contains enzymes and acids: acetic, lactic and citric.
Harm of apple cider vinegar
Vinegar is an acid, so it should be used both internally and externally only in diluted form. A particularly high concentration of factory vinegar (up to 9%), homemade is not so aggressive on the mucous membranes and requires less dilution.
– It is necessary to completely exclude vinegar in case of peptic ulcer, gastritis, colitis of the stomach and intestines, since the damaged mucosa is prone to inflammation. It is also necessary to minimize the use of vinegar in food for hepatitis, nephritis and cirrhosis of the liver. Do not give to children under three years of age, – warned Alexander Voynov, dietetics and wellness consultant at the WeGym fitness club chain.
Medicinal uses of apple cider vinegar
Since ancient times, vinegar has been used to cleanse and disinfect, reduce inflammation. Natural acid helps cleanse the skin, so various cosmetic products are prepared from it: peels, lotions. You can apply them after consulting a dermatologist, since vinegar can cause the opposite effect on irritated skin. Always used diluted.
To soften the rough skin of the feet, water baths are made, in which vinegar and salt are added.
Rinse hair with vinegar. The acid neutralizes the harmful effects of alkalis from detergents and helps to restore the natural pH of the skin, making hair soft and shiny. Add a spoonful of vinegar to warm water and rinse your head.
Vinegar was also used to reduce fever and relieve fever. Rubbing is best done with diluted apple cider vinegar, unlike table vinegar, it does not dry the skin.
With low stomach acidity, adding vinegar to meals can facilitate the process of digestion.
The use of apple cider vinegar in cooking
Apple cider vinegar is actively used as a marinade, seasoning. It softens the fibers of the meat and makes it more tender, and the taste of the dishes is brighter.
Apple vinegar
The most useful is unrefined apple cider vinegar, which, unfortunately, cannot be found on sale. Pasteurization and filtration destroy beneficial substances and reduce the benefits of vinegar. Unrefined vinegar is always slightly cloudy, with possible sediment and foam on the surface, which are the result of the activity of vinegar bacteria and are not dangerous. If desired, apple cider vinegar is easy to make at home.
| Apples | 1 l |
| Sugar | 50/100 g (for sweet/sour varieties of apples) |
| Yeast natural | pinch |
| Water | 100 ml |
Squeeze juice from apples, strain through cheesecloth. Pour the juice into a glass or ceramic dish, dilute with water, add sugar and yeast and mix. Block the access of air – put on a rubber glove or a ball on the neck. Put in a dark warm place for two to three weeks, shaking occasionally. During fermentation, carbon dioxide will be released and inflate the glove. Get cider. When the glove falls off or a little earlier, take it off, cover the neck with gauze and let the juice ferment. When exposed to air, it will turn into vinegar. Periodically, you need to taste it and, when the desired concentration of acid is reached, pour it into an airtight glass container and close it.
aromatic vinegar
Apple cider vinegar can be used to make aromatic blends to add to salad dressings or marinades. You can use any herbs, seasonings to taste
| Apple vinegar | bottle |
| Basil (fresh or dry) | 2 twigs |
| Garlic | 3 denticles |
Peel the garlic, press the cloves lightly with a knife to release the juice. Pour your favorite herbs and garlic into a bottle, close and insist in a dark place for 2 weeks.
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How to choose and store apple cider vinegar
Often under the label “apple cider vinegar” is sold ordinary table vinegar with the addition of flavoring or extract. It is worth paying attention to the composition and price – natural apple is several times more expensive. Also, its acidity is usually not higher than 4 – 6%.
Apple cider vinegar is yellow in color, has a slight turbidity and may precipitate at the bottom. Give preference to the product in a glass bottle.
Vinegar is stored in a dark cool place, storage in the refrigerator is not allowed. Shelf life ranges from two months to two years, which is indicated on the package.