It’s apple season now, and we need to take advantage of that. For example, make homemade apple cider vinegar. I’ll tell you why and how.
What for.
Raw apple cider vinegar has long been recognized for its many health and beauty benefits. In particular, it is a good natural remedy for acne and obesity (!).
The point is, raw apple cider vinegar is a powerful digestive aid that can help relieve constipation (which is a common cause of acne). This vinegar enhances the production of gastric juice, which is essential for normal digestion. Plus, it has antiviral, antibacterial and antifungal properties, helping to fight fungal infections. Raw apple cider vinegar promotes the growth of probiotics, which are beneficial bacteria in our body. Because it helps maintain the balance of yeast and bacteria that require sugar to feed, its consumption may help reduce sugar requirements. In addition, it contains potassium and other essential minerals and elements.
How.
There are two ways to consume apple cider vinegar. The first is to substitute it for wine or any other vinegar that you use for cooking or salad dressings.
Second way: dilute one tablespoon in a glass of water and drink it 20 minutes before a meal. Like most people, I prefer the first way.
Note that pasteurized apple cider vinegar is not beneficial to the body, so either buy raw and unfiltered or make your own. As I trust less and less industrially produced products, I decided to prepare the vinegar myself at home. Moreover, it turned out to be quite simple.
Homemade Apple Cider Vinegar
Ingredients: 1 kilogram of apples, 50-100 grams of honey, drinking water
Preparation:
Slice the apples. Add 50 grams of honey if the apples are sweet and 100 grams if they are sour, stir. Pour hot water (not boiling water) so that the water at least covers the apples, cover with gauze and put in a dark place. The hardest part of this process is stirring the apples twice a day.
After two weeks, the vinegar must be filtered. Throw out the apples, and pour the liquid into glass bottles, leaving 5-7 centimeters to the neck. Place them in a dark place to ferment – and in two weeks, the healthy apple cider vinegar is ready.