On a legend the first vinegar appeared from the turned sour wine forgotten in the sun, and so was to the taste to ancient inhabitants of the Mediterranean that they began to use it for preservation of fruit and vegetables, as seasoning and also in the hygienic and medical purposes. Since those times there passed more than 5 thousand years, but hostesses still cook tasty and useful home-made vinegar.
It is required to you
- Table vinegar:
- - 1 liter of water;
- - 1 glass of sugar or honey;
- - 20 g of yeast;
- - piece of a rye bread;
- - it is a little raisin.
- Apple cider vinegar:
- - 1 kg of apples;
- - 1 liter of water;
- - 1 glass of sugar or honey;
- - piece of a rye bread;
- - 20 g of yeast.
- Grape vinegar:
- - 200 g of sugar;
- - 1.5 liters of water;
- - 1.5 kg of a grape residue.
Instruction
1. Table уксусДля preparations usualof house of vinegar dissolve sugar or honey in water and boil within 20 minutes in wide ware, it is desirable enameled. Cool up to the temperature 40-50os.
2. Put black bread in warm solution, add yeast and, having covered with a gauze, put to the warm place for 2-3 days. Pour the begun to ferment liquid in glass bottles, add to everyone on some highlights and stop up necks with fabric or cotton wool. Leave at the room temperature. In a week, home-made vinegar will be ready-to-serve.
3. Apple to an uksuspromoyta also cut apples into small pieces (or grate). Put weight in the wide clay, glass or enameled capacity, add boiled water of room temperature, honey, black bread and yeast. Carefully mix and leave, without closing, in the warm place approximately for 10 days. Don't forget to mix periodically capacity contents a wooden spoon.
4. 10 days later filter capacity contents through a gauze, pour in a glass jar, add 100 more g of honey or sugar, stir. You needed only to cover to bank with a clean gauze, to stick and put to the warm place for 1.5-2 months then to filter apple cider vinegar and to pour it in glass bottles which will need to be corked with clean traffic jams. Vinegar can be stored several years, the truth by the end of term its useful properties and special aroma will weaken. Doing apple cider vinegar, it is possible to do also without yeast, then the first fermentation (before filtering) will longer happen.
5. Grape уксусДля preparations of grape vinegar it is necessary just to mix in a glass jar the residue which remained after an extraction of grape juice with equal amount of warm boiled water, to add sugar (200 g on three liters of mix), to cover with a dry gauze and to leave for 3-4 months in the warm place. Filter and pour ready vinegar on bottles.