Apple cider vinegar - the real well of vitamins, minerals, amino acids, minerals. It has such important properties as clarification of an organism, toning and even rejuvenescence. Apple cider vinegar is used in cookery, cosmetology and traditional medicine. Its independent preparation - guarantee of natural origin and freshness of products of which it is made.
It is required to you
- fresh ripe apples of late sweet grades;
- wooden tub (for the lack of that it is possible to take the glass or enameled ware);
- sugar or honey.
Instruction
1. Take ripe apples of late grades, carefully wash up them, dry (or leave them for some time to dry independently).
2. Crush apples. For this purpose you can use a knife and small cut them, or crush them.
3. Lay out the crushed apples in deep ware with wide top. The most suitable option - a wooden tub, but you can use glass or metal ware also.
4. Fill in with warm water the laid-out apples. Water has to cover them.
5. With the crushed apples add sugar in calculation of 50 grams on 1 kg of apples to ware. Sugar can be replaced with more natural product - honey. So you will add even more vitamins and useful substances to your vinegar.
6. For acceleration of process of fermentation it is possible to put a piece of black bread in ware.
7. Cover ware with contents a towel, track that its edges densely adjoined to it - so you will avoid penetration of insects inside. Put a container to the warm place (not less than +18 degrees).
8. Approximately in two weeks the fermentation process will come to the end. All this time periodically mix vinegar. If you noticed that with fermentation some problems, then just add the same amount of sugar what was already poured into vinegar. After two weeks separate apples from liquid, leave liquid in the same container for 3 weeks for completion of process of fermentation. At this time on a surface of vinegar the dense education (so-called "acetic uterus") will appear. Lowering of this education on a bottom of ware will mean completion of fermentation and readiness of vinegar for the use.