Vinegar is widely used in life. For the technical purposes the synthetic product, and here as food supplement, will be suitable for conservation, preparation of drinks, various seasonings and sauces, it is desirable to use a vinegar of biological origin. It is easy to make it in house conditions.
Recipe of apple cider vinegar
As raw materials for preparation of home-made vinegar, as a rule, serve berries and fruit. Perhaps, the most popular vinegar – apple, for its preparation will be required:
- water 2 liters;
- sugar of 200 g;
- apples of 1 kg.
Wash, cut ripe, sweet apples with pieces and put in the pasteurized glass jars. Put sugar, fill in with boiled cold water, without adding centimeters on 10 to top. Cover a neck with a three-layer gauze and put for fermentation. Temperature has to be 25-27 degrees, otherwise fermentation won't turn out. Near cans apple midges will appear therefore the gauze has to be densely tied that midges didn't get in bank.
Mature vinegar two months, filter and leave for clarification for two-three days in the fridge. Then accurately to merge, without having shaken up a deposit. Store in a glass container in cold. Period of storage 1.5-2 years.
Berry vinegar
Natural useful vinegar can be made of berries. A gooseberry, currant red or white, it is possible that and another, to knead and put in a 3-liter jar. Fill sugar (200 g) and to fill in with water (1.5 l). Tie a throat cotton fabric or a gauze and to put on light.
In three months, vinegar is ready. It should be filtered and poured in bottles. The received product contains 4-5% of acetic acid.
Recipe of early home-made vinegar
The early vinegar of biological origin is made of a sour rye bread (0.5 rolls), granulated sugar or honey (1 glass), a compressed yeast (20 g), raisin. Exit of a ready-made product 1 liter.
To boil solution of sugar 10 minutes in the enameled pan, to cool to 37˚C, to add sugar, bread, yeast. To tie a throat of a pan fabric and not to close a cover at all. Solution has to breathe. Sustain 2 days at a temperature is lower 22˚C not below. When liquid perebrodit, to pour on bottles, to throw 4-5 highlights at everyone, to stop up large bottles with cotton wool and to leave for some time. One or one and a half weeks later vinegar can be used for marinades and as seasoning to products.
That home-made vinegar will turn out qualitative, light, at its preparation it is necessary to observe sterility. On fruits there shouldn't be a decay, to wash ware and raw materials thoroughly, it is good to tie a throat of ware that fruit flies and dirt didn't get to solution.