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Homemade apple cider vinegar. Video recipe
The healing properties of apple cider vinegar have long been known, it was used to treat various diseases by the healers of Ancient Egypt and China. But today’s popularity he gained thanks to the American doctor Jarvis, who published in 1958 a book on traditional medicine, in which he spoke about the miraculous properties of this product. The book became a bestseller, and attention to apple cider vinegar skyrocketed.
Apple cider vinegar: how to cook
Making apple cider vinegar at home
Industrial vinegar is usually made from apple peelings and the core, that is, from production leftovers. Homemade vinegar is usually made with whole sweet apples. The alcohol content in the wort and the speed of formation of acetic acid depend on the sweetness of the fruit. If vinegar is used for the treatment and prevention of diseases, then you need to take only a high-quality natural product, preferably prepared with your own hands at home.
Making apple cider vinegar is easy. It is essentially fermented apple juice. There are several recipes for making apple vinegar at home.
To make the vinegar suggested by D.S. Jarvis method, for 1 kilogram of mashed apples you will need:
- 1 liter of water
- 100-150 grams of granulated sugar or honey
- 10 grams of bread yeast or 20 grams of dry black bread
If apple cider vinegar is made from sweet varieties of apples, then it is recommended to add 50 grams of granulated sugar or honey per kilogram of fruit, and if from sweet and sour or sour – 100 grams
Wash the apples thoroughly, chop finely and remove all rotten and wormy slices. Then grate the prepared apple pieces on a coarse grater or crush in a mortar. Transfer the resulting gruel to an enamel or glass dish, add granulated sugar or honey (at the rate of 50 grams per 1 kilogram of mass). To speed up fermentation, add bread yeast or a slice of rye bread. Then fill the mass with hot, but not boiling water – about 70 ° C.
Water must completely cover the apple mixture and be 3-4 cm higher
Then place the cookware open in a warm place (avoid sunlight). This is a prerequisite for making homemade vinegar. The optimal fermentation temperature is considered to be from +15 to + 25 ° С. The first stage of souring lasts 10 days. During this period, stir the apple gruel well 2-3 times a day. On the 11th day, strain the apple mass through a gauze filter. Strain the resulting liquid again and pour into a bowl with a wide neck suitable for its volume. While stirring, add another 50 grams of granulated sugar or honey per liter of liquid. Then cover the neck with gauze and tie.
During the second period of souring, keep the dishes with the preparing vinegar in a warm place, away from sunlight. This period will last 30-50 days. The souring process will end when the liquid “calms down” and becomes transparent.
Pour the prepared vinegar into bottles. This should be done carefully, without shaking and keeping the formed sediment on the bottom of the dish. Then it can be filtered through several layers of gauze and added to bottles of vinegar. After that, seal the bottles tightly and store in a cool, dark place.
To prepare apple cider vinegar from the juice, you need to select ripe sweet fruits, cut them into large slices and leave them in the light for a while to darken the apples. Then squeeze the juice out of the apples, pour it into a clay or glass bottle and put a rubber glove or ball on the neck.
Place the fermentation container in a warm, dark place for 1-6 weeks
When the balloon is completely inflated, remove it, and pour the fermented juice together with the formed film (the so-called “vinegar uterus”) into a wide earthenware or wooden dish. Make sure that the liquid does not reach the top of the pan by 7-9 centimeters. This is done so that the liquid does not overflow during fermentation.
Cover the dishes with a napkin or gauze and leave for the second stage of fermentation.
Leave the dishes with the liquid in a warm, dark place for another one and a half to two months. When the liquid stops boiling and becomes transparent, filter through a gauze filter, pour into bottles and seal them tightly.
It is recommended to store homemade vinegar in a dark place at a temperature of 6-15 ° C. It is believed that the longer the apple cider vinegar is stored, the healthier it becomes. Over time, red flakes may form in it. This is permissible, in this case, the vinegar should be additionally filtered before use.
Applying homemade vinegar
Apple cider vinegar has been credited with many medicinal properties. It is believed to promote weight loss, burn fat, thereby reducing weight. In addition, apple cider vinegar is used to combat cellulite and stretch marks, as well as to strengthen hair and treat a number of ailments.
If you have excessive night sweats, you should rub the body with apple cider vinegar before going to bed.
To relieve headaches, it is recommended to add apple cider vinegar (the same amount as water) to a basin of boiling water and, leaning over the basin, inhale the vapors.
For angina, add a teaspoon of apple cider vinegar to a glass of warm water and gargle with this mixture every hour.
Applying homemade vinegar
When coughing, you can prepare a mixture for which you will need:
- ½ cup apple cider vinegar
- 2 tablespoons glycerin
- 3 tablespoons of honey
Combine all the ingredients: apple cider vinegar, glycerin and honey. Take a teaspoon before meals (3 times a day) and 1 time at night.
For weight loss, mix 2 teaspoons of homemade apple cider vinegar in a glass of water. Drink vinegar water every time you eat. This must be done systematically throughout the year.
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