How to make apple cider vinegar at home using water, sugar and yeast. Homemade apple cider vinegar according to the classic recipe without additives With sugar and cold water

08.07.2023 From meat

Vinegar is a product obtained as a result of fermentation - vinegar made from apples is especially popular. Due to its beneficial properties, this product is widely used in cosmetology, cooking, traditional medicine for certain ailments.

The world learned about the healing properties of this liquid thanks to the doctor Jarvis, who wrote a book on the treatment of folk methods. He paid special attention to apple cider vinegar, describing how it works in various diseases.

Of course, in our time, apple cider vinegar can be bought everywhere, but home-cooked product will be the most vitamin and delicious. Learn how to make apple cider vinegar in this article.

concept

Apple cider vinegar is a completely natural product. It is obtained by fermenting apple juice without the addition of chemical additives. In this transformation from sweet juice to sour vinegar, the useful properties inherent in apples are not lost, and even new useful properties are added due to the appearance of organic acids.

Due to its naturalness, this vinegar may have sediment at the bottom of the bottle, this even applies to a purchased product. When buying, read the data on the composition, the vinegar should not contain anything other than water and malic acid. The strength of store-bought vinegar should also not exceed 6%.

Composition and properties

Useful properties of apple cider vinegar are explained by the unique composition of the product. It contains the most important minerals and trace elements (calcium, magnesium, iron, sodium, copper, sulfur, silicon, phosphorus), as well as acetic, oxalo-acetic, lactic, citric acids, ballast substances valuable for the body, a number of amino acids, enzymes and vitamins. (A, C, E, P, B vitamins).

The benefits of apple cider vinegar, first of all, lies in its anti-inflammatory and analgesic effect:

reduces pressure;
relieves migraine attacks;
reduces swelling and pain in angina, runny nose, arthritis;
normalizes intestinal microflora;
accelerates the healing of wounds and various skin lesions;
improves immunity;
improves blood circulation.

The healing properties of apple cider vinegar are used in many areas of our lives, such as cosmetology, dentistry, medicine, nutrition and others. Naturally, a self-prepared product will be more effective and safer. The recipe for homemade apple cider vinegar will be described below.

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Making apple cider vinegar at home

Homemade natural vinegar is prepared from real ripe apples (unlike industrial apples, which are based on apple waste: peel, cores). There are two main methods of preparation: from apple pulp or from juice. Sweet apples are best for making vinegar. More sugar will have to be added to the base of sour apples. Fruits must be ripe, overripe fruits are allowed and even encouraged. You can take carrion, but only if there are no signs of decay on the apples.

It is sugar that is the second mandatory component of vinegar (although there are recipes without sugar). Sugar can be replaced with honey. In addition, some recipes for homemade apple cider vinegar include live or dry yeast, rye crackers, or black bread.

Vinegar is obtained from the fermentation of apple juice. After the resulting alcohol is completely fermented, acetic acid is obtained. On the surface of the wort in the process of natural fermentation, a foam or film is formed, resembling Kombucha. This is an acetic uterus, and in no case should it be removed.

It is convenient to prepare vinegar in a three-liter glass container. However, glass bottles can also be used. It is easier to fill their necks with paraffin in order to preserve the finished product for a long time.

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Classic Sugar Free Apple Cider Vinegar Recipe

For a simple recipe for apple cider vinegar at home, you need to choose ripe and sweet apples.

Cooking:

1. Wash apples and cut into large pieces. Leave outdoors.

2. After a short time, squeeze the juice from the darkened pieces.

3. Place the resulting liquid in a glass container and put on a medical glove with a puncture in one finger on top of the neck. In a warm, dark place in this state, it should be up to 6 days.

4. As soon as the glove is strongly inflated, it is time to drain the fermenting apple cider vinegar from the juice into a wide dish, after which the fermentation speed increases. This dish should be covered with a loose towel and sent to a dark place with a temperature of +27 degrees for 2 months.

5. When a thick sediment appears, the apple mass is filtered through cheesecloth and packaged in bottles. Store further in a cool place.

During fermentation, a film of acetic acid bacteria forms on the surface of the apple mass, which does not need to be disposed of. It is she who allows you to create such a product.

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Yeast free

In view of the lack of yeast at home or simply unwillingness to use it, a recipe for making apple cider vinegar at home without yeast is provided. To obtain the desired product, the apples must be thoroughly crushed, and a lot of sugar should be added.

Cooking:

1. Turn apples into small pieces and send them to a pan or basin. Top with boiled cooled water so that it completely covers the fruit slices.

2. Send sugar there. The calculation of its quantity comes from the volume of water: a quarter cup of sugar per 1 liter of water. Mix, cover with a towel and send to a warm place for fermentation.

3. After a week, strain the mixture with gauze.

4. Pour the filtered liquid into a bowl or basin again, cover with a towel and wait another 1.5 months. Pour into glass bottles and close. Store in a cool place.

Apple cider vinegar fermentation is a process in which trace elements of starch and sugar are converted into ethanol and carbon dioxide. This process is also called fermentation.

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On sugar and cold water

Cooking (aging) vinegar according to this recipe also takes a lot of time, but the result is worth it.

Ingredients:

Apples - 3 kg,
Cold water - 3 liters,
Sugar - 400 g.

Cooking:

From apples, remove the core, dark spots and wormholes.
Cut the fruits into small pieces.
Put them in a glass or enamel bowl. You can use either a bottle with a fairly wide neck, or a large saucepan.
Pour chopped apples with cold unboiled water, put sugar and mix everything. Tie the container with gauze and place in a dark place.
While the apples stay on the surface, periodically stir them with a wooden spoon, and when they finally sink to the bottom, it is better not to touch them anymore. Fermentation takes 3 months, sometimes it may take another 5-6 days.

An indicator that the vinegar is ready is the complete transparency of the liquid and the absence of a sharp fusel smell.

Strain the finished vinegar into a clean bowl and leave for a couple more days to settle. Strain again gently and bottle. Store in a dark cool place.

On sugar and hot water

In the previous recipe, we poured apples with cold water, and in this we suggest you try the “hot” method. In this case, much less sugar is required. True, only sweet and very ripe fruits are suitable for making this type of vinegar. But it only takes a month to prepare.

Ingredients:

Sweet apples - 2 kg,
Sugar - 100 g,
Hot water - according to the situation (it should cover the apples by 4 cm).

Cooking:

Wash the apples and cut into very small pieces (the core can not be removed, but you need to get rid of the ponytails, wormholes and dark spots).
Put in an enamel pan or in a three-liter jar, add sugar and mix everything. Pour hot (70-80 degrees) boiled water so that it covers the apples by 4 cm.
Cover the container with gauze, put in a warm dark place and stir the apple mass 2-3 times a day with a wooden spoon. The first fermentation lasts two weeks.
After the indicated time has elapsed, strain the liquid into a clean container, leaving 7-8 cm to the top so that the vinegar does not overflow during fermentation. Cover the dish with gauze folded in several layers, secure with an elastic band and place again in a dark place. The second fermentation also lasts two weeks. Sometimes it may take another 2-3 days for the product to reach the desired condition.
After the vinegar stops “playing” and brightens, carefully pour it into bottles (leaving 1.5-2 cm to the top), cork them carefully and store in a dark place at room temperature.

Tip: after you close the bottle with a natural or plastic cork, fill it with paraffin. This is necessary for better preservation of the vinegar prepared according to this recipe.

Vinegar prepared according to this recipe has a very original taste, since yeast, black bread and honey are used for sourdough.

Ingredients:

Apples - 3 kg,
Warm water - 3 liters,
Honey - 900 g (600 + 300),
Black bread (crackers) - 120 g,
Yeast (dry) - 60 g.

Cooking:

Peel the apples from ponytails, wormholes and dark spots (the core can not be removed), cut into pieces and pass through a meat grinder. If this unit is not available, then chop the fruits on a coarse grater.
Put the resulting mass in a large enameled pan and fill with warm boiled water. Add 600 g of honey, brown bread crumbs and yeast, mix everything.
Cover the container with gauze and place in a warm, dark place. Stir the contents of the pot three times a day with a wooden spoon. Primary fermentation takes 10 days.
After that, strain the fermented mixture into a clean wide-mouth dish, add another 300 grams of honey to the liquid and mix. Cover the container with folded gauze 3-4 times, secure with an elastic band and place the vinegar again in a warm, dark place.
The second stage of fermentation will take about 50 days. This time, you do not need to stir anything, it is not recommended to even move the dishes with vinegar.
After the indicated time has passed, and the vinegar becomes transparent, strain it again and bottle it, for example, wine bottles, with natural corks. Store at a temperature of +4-8 degrees.

Recipe variant: when preparing this apple cider vinegar, you can not use yeast, but simply increase the amount of black bread by one and a half times and put a handful of raisins. Also, for the second fermentation, you can replace the honey (300g) with the same amount of sugar.

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Homemade apple cider vinegar

Another option for apple cider vinegar at home involves the use of not apple pulp, but juice. The number of apples is approximate, it can be changed depending on the desired amount of the finished product.

Ingredients: two kilograms of apples.

Cooking method:

Cut sweet ripe apples into large pieces and leave outdoors to oxidize.
When the pieces darken, you need to squeeze the juice out of them with a juicer. You can just grate the apples, put them in gauze and squeeze.
Pour the resulting juice into a glass bottle, put on a medical rubber glove on the neck.
Keep the bottle in a dark place at a temperature of 30 degrees.
The glove under the influence of gas will be inflated. When it is inflated to the maximum, it must be removed. You can't tell how long you'll have to wait. The process can take anywhere from a week to a month and a half.
Pour the wort together with the vinegar uterus into a wide bowl, preferably made of clay or wood. With a large area of contact with air, fermentation will go faster. Between the surface of the liquid and the top of the dishes should remain approximately 10 cm, at least seven.
Cover the surface of the container with a cloth or folded gauze.
Wait for the end of fermentation (homemade apple cider vinegar will become transparent, seething will stop completely). Approximate time - from one and a half to two months.
Filter, pour into a bottle and store in a cool place, you can in the refrigerator.

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Recipe from apples of different varieties with sugar

Now different varieties of apples will do. Two kilograms of fruits taken from trees, one and a half liters of raw cold water and sugar - that's what you need for this recipe. The amount of sugar will vary depending on the apple varieties used. For sour apples, you need three hundred grams of sugar, and for sweet apples, one hundred grams will be enough.

Now take a large grater, grate the apples, before that without freeing them from the peel and core.
Put in a saucepan, pour the indicated amount of water, add sugar only half the norm.
Mix everything with a wooden spoon. Do not cover the container with a lid from above, cover with any material that allows air to pass through. Otherwise, the fermentation process may be delayed or not start at all.
Do not leave the container unattended for three weeks, periodically it is necessary to mix its contents.
Then strain, add the remaining half of the sugar, stir until it is completely dissolved and pour the resulting liquid into jars. Cover the jars again with napkins and set to continue preparing the vinegar, the fermentation process should continue.
At first, it will pass quite rapidly, by the end of the process the liquid will acquire a light shade, and soon it will become completely transparent. The fermentation has come to an end. Vinegar can be used for its intended purpose. Previously, it will once again need to be filtered, poured into clean bottles, corked and placed in the cold.

old recipe

This recipe is very economical, because even overripe apples will be used.

They are thoroughly washed, first cut, as small as possible, and then pounded. It turned out apple porridge or puree with pieces of fruit. Now it is transferred to a pan with an enamel coating. Such dishes will not allow oxidation products to disrupt the process of preparing vinegar. The resulting apple mass is poured with hot water.

To be precise and measure the temperature of the water, it should be seventy degrees Celsius. Water is poured a few centimeters above the level of the apple mixture. With sweet apples of granulated sugar, fifty grams are taken per kilogram. With sour apples - one hundred grams.

The pan should be in a warm and dark place, which should provide normal conditions for the fermentation process. Stir the contents periodically. After two weeks, the apple cider vinegar preparation is filtered and poured into jars, but not to the very neck. Leave for another two weeks. Now only vinegar is ready, it is poured into containers in which it will be stored. You can not shake the resulting product. The resulting sediment can be filtered.

Vinegar is stored in the cellar, on the balcony, in the refrigerator.

Juice recipe

Using a juicer, separate the liquid from the pulp. In order for the fermentation process to take place very quickly, you can add one fourth of a teaspoon of dry yeast, a teaspoon of sugar, diluted in warm water. This will be steam.
It is prepared in a separate bowl and poured into the squeezed juice only when it starts to foam and rise. If there is rye bread in the house, then the added rye crust can also speed up the fermentation process.
The neck of the jar with the contents can be closed by putting on a medical glove. Air must not enter the container. Carbon dioxide will accumulate in the glove, if it accumulates a lot, it can break it. It is necessary to make a replacement, but the process should continue for exactly a month.
During this period of time, the sugar present in the apples should turn into alcohol. You will get young apple wine, let it ferment for another two months in warmth. When you feel that the pungent smell disappears as a result of fermentation, you can talk about the readiness of the resulting finished product.

Homemade vinegar is natural. It can be used in cooking and for the treatment of many diseases.

Industrial vinegar is highly acidic and will need to be diluted with plenty of water before use. It should not be forgotten that in industrial production, only apple waste is used to produce vinegar: the peel and their core. Its strength is 4-5 percent, for homemade vinegar it is lower.

From discarded apples

Apples are suitable for those that, when harvested, fall into substandard.

The fruits are thoroughly washed, finely chopped, laid out in a container.
The amount of sugar is calculated in this way: for one kilogram of very fructose-rich apples, you need to add only fifty grams of sugar, twice as much if the apples are very sour in taste.
The water with which apples are poured should be hot, but it cannot be brought to boiling water.
Avoiding exposure to sunlight, put the pan with apples in a warm place.
Once every two days, the mass must be mixed, preventing it from forming a dry upper crust.
When half a month has passed, the liquid is filtered and poured into jars for further fermentation. After two weeks, vinegar can be tasted and used at your discretion.

Store such a product in bottles in the room.

Jarvis recipe

The recipe of the American doctor Jarvis involves the use of additional ingredients in the preparation of apple cider vinegar at home. It will take a long time to prepare the product, but its composition will be very useful.

Ingredients:

two kilograms of apples;
two liters of water;
two hundred grams of natural honey (plus about a hundred more grams in the second phase of fermentation);
twenty grams of live yeast;
forty grams of dried rye bread.

Cooking method:

Grate the washed apples on the large side of the grater, without removing the peel, seeds and partitions. You can simply skip the fruit through a meat grinder.
Pour the puree into suitable glass jars and fill with a norm of water. Instead of glass containers, you can take an enamel pan.
Add honey, yeast and crackers - they will speed up fermentation.
Cover the dish with a cloth and place in a warm, dark place. It is desirable that the air temperature be 30 degrees.
The pre-fermentation period is ten days. Three times a day, the wort must be stirred with a wooden spatula or spoon.
Strain the future vinegar through a gauze filter and weigh.
For each liter of the base, put fifty grams of honey or sugar, mix, cover with gauze and clean again in a warm and dark place.
The fermentation process will be long, at least 50 days. The signal of its completion will be the transparency of the finished product.

Unusual apple cider vinegar recipe

Unusual, simple and also at home:

Cut sweet ripe apples into large pieces and leave to lie until dark. Oxygen will oxidize the iron present in the fruit pulp.
Now the juice is squeezed out of these apples and poured into a bottle. The neck is decorated with a balloon. Warmth and darkness will cause the apples to ferment. The balloon above the bottle will increase in size.
This can take up to six weeks. Then the fully inflated ball is removed, the fermented liquid is poured once again for the next fermentation and left for forty or even sixty days.
The liquid will boil strongly, so it is not recommended to pour it to the very top, otherwise it will splash out. When the peculiar "boiling" stops, the liquid will turn from cloudy to transparent, the vinegar will complete its last stage.

It is perfectly stored at a temperature of 15 degrees. The duration of storage of vinegar increases its beneficial properties.

From cake

According to the provided recipe, to get about 1 liter of vinegar, you need to prepare 1.5 kg of overripe apples. This description provides for the use of yeast in the amount of 10 grams per 100 grams of the mixture.

Cooking:

1. Wash the fruits, remove rotten areas. Grind pieces of apples in a meat grinder or grater.

2. Pour the grated apples with the same amount of warm water. Send yeast according to the recipe there. Cover the top of the dish loosely with a cloth. Move the semi-finished product to a warm, dark room for 10 days. Stir the entire mixture every day.

3. After these days, mix the applesauce and strain through cheesecloth. Some pleasant and mild aftertaste can be added to the resulting liquid. Apple cider vinegar, a recipe with honey, provides exactly the desired delicate taste. To do this, add 50 grams of honey to 1 liter of apple mass.

Cover again with gauze, send to a dark place for fermentation for 1.5 months. After the set time limit, bottle the clear apple liquid and seal.

To understand that apple cider vinegar is cooked correctly, you need to look at the bottom of the bottle. If there you find a substance similar to a jellyfish or mucus, then everything is cooked correctly. This is a collection of beneficial bacteria - probiotics and enzymes. It is they who give the vinegar additional useful qualities.

What is a vinegar uterus

The main ingredient in apple cider vinegar is fermented apple juice. The sweeter the apples, the higher the alcohol content in the must and the easier it is to form acetic acid.

A thick, whitish, foamy film may form on top of the vinegar, which is called a vinegar mat or a yeast-like film. The healing properties of this film are three times higher than the healing properties of apple cider vinegar itself.

Sometimes a “vinegar uterus” can be introduced into raw materials - the most valuable thing in vinegar. This is the name of the foam or mucous mass that can be seen on the surface of apple juice or wine when they roam. "Vinegar uterus" has three times more healing properties than vinegar itself, and alleviates even those diseases where ordinary apple cider vinegar does not work (for pain in joints, infestation with worms, skin lesions).

"Vinegar uterus" is quite capricious. Sometimes they die if the vessel with fermented juice is moved to another place.
This film is either smooth, delicate and thin, or dense, hard, collected in numerous folds that completely cover the entire surface of the wine.
Wine under the film often remains completely transparent at first, but with the development of the disease, when the old layers begin to come off and settle to the bottom, the wine becomes cloudy.
The vinegar uterus looks like swollen gelatin - monolithic, slightly transparent. If vinegar is stored for several years, then the uterus can take up the entire volume of dishes. But you can squeeze out some of the vinegar from it.

Addition:

The foamy film or slimy mass on the surface of the vinegar is not mold, but a very valuable and useful formation called the "vinegar uterus". It is considered a miracle cure, one spoonful of which can alleviate the patient's condition even in cases where vinegar itself does not help.

This remedy is used for increased susceptibility to infections, joint pain and painful skin rashes. If you are not put off by the somewhat unusual look and texture of the "vinegar uterus", eat just a spoonful to feel its beneficial effects for yourself.

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The vinegar queen needs to be saved so that it can be used to get a new portion of the bite more quickly. It speeds up fermentation processes, makes the finished product taste better, and most importantly, increases the benefits of apple cider vinegar.

You can use apple cider vinegar for poisoning, high fever, cough, bruises. You can add the product to massage mixtures. In addition, natural apple cider vinegar helps to lose weight. However, with gastritis with high acidity, ulcers, hepatitis, pyelonephritis, urolithiasis, ingestion is prohibited.

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Possible cooking problems

Making vinegar can be fraught with a number of difficulties - however, they are all removable. We will try to determine how to make apple cider vinegar at home if you are faced with one of these problems.

Souring does not start

More than one week has passed, and the expected sour smell and cloudy film on the surface still do not appear? There are several solutions:

wait some more;
add a yeast uterus to the wort (read about it in the corresponding section of the article);
raise the temperature - the optimum temperature for the formation of vinegar is 26-35 ° C;
forcibly infect the wort with acetic acid bacteria.

Infection with acetobacteria is carried out with the help of fruit flies, which carry these microorganisms on their paws. You can breed flies by cutting an apple and simply leaving it on the table. The method is radical and not acceptable for everyone, but effective.

Turns out cloudy

It happens, and quite often. Options for solving the problem: filtration through a cotton wool, exposure, filtration, again and again filtration. If you are too lazy to mess with the filter, take only clear, well-clarified wine. However, cloudy vinegar is in no way inferior to light vinegar except for aesthetics.

Insufficient content of acetic acid

The reason is either the souring is not over yet, or you took too weak wine. Acetobacteria feed on alcohol. So how do you make homemade vinegar from apples that haven't fermented enough ethylene?

Regular sweet apples contain about 12% sugar, which gives us about 7% alcohol in wine. With further vinegar souring, these 7 ° will turn into 5% vinegar - what you need for kitchen purposes! Accordingly, with the right technology, vinegar will not require any yeast or additional sugar.

And a little about yeast. In most cases, these very 7 ° can be fermented without yeast - that is, on wild yeast contained on the apples themselves and in the air. If for some reason the “savages” refuse to work, the must will have to be infected artificially.

Only I ask you, do not take baker's yeast - they are only suitable for sugar moonshine! Buy specialty wines or ciders from the wine shop - 1.5 grams of CFA per liter of juice will be enough.

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Useful properties of apple cider vinegar

The most famous property of apple cider vinegar is the removal of toxins from the body. But this is not the end of its role in the digestive process. It promotes the synthesis of digestive enzymes in the body and stimulates the secretion of gastric juice.

And the fact that apple cider vinegar normalizes the acid-base balance in the body was first proved by D.S. Jarvis. Thanks to this property, apple cider vinegar helps to quickly restore strength in a person weakened after an illness or stress. The scientist believed that this folk remedy is especially useful in combination with a special diet - the use of fish, seafood, cereals and vegetables and the restriction of meat and fats. This combination therapy has a good effect in the treatment of obesity.

Since apple cider vinegar is primarily an acid, it is especially useful for those who have insufficient gastric secretion and metabolic disorders. As a result of the action of malic acid, the alkaline reaction in the body is neutralized, and the acid reaction does not occur. Glycogen is formed in the body, which contributes to increased efficiency.

The content of other amino acids and vitamins gives apple cider vinegar anti-inflammatory and analgesic properties that help reduce pressure, relieve migraine attacks, irritability, reduce swelling and pain in arthritis, sore throat, runny nose, normalize the intestinal flora, heal wounds and other skin lesions, as well as increase immunity .
In addition, apple cider vinegar increases blood clotting and improves circulation. Thanks to the potassium contained in vinegar, a person who takes diluted apple cider vinegar daily, the state of the nervous system returns to normal.
The role of apple cider vinegar in the prevention and treatment of dysbacteriosis is enormous. Indeed, because vinegar is a natural preservative, that is, it has a strong antibacterial and antifungal effect. Once in the intestines, vinegar destroys harmful bacteria and fungi, creating good conditions for the development of beneficial microflora.
As a result of the breakdown of fats and proteins, apple cider vinegar reduces the burden on the digestive system when eating meat.
Apple cider vinegar is a natural antibiotic, so its therapeutic use promotes recovery from various diseases and the prevention of infectious diseases.
Vitamins and minerals contained in apple cider vinegar make it a good general tonic that restores the immune and nervous status of the body.

folk-med.ru

What is used for

Apple cider vinegar is used in cooking for salads and pastries, for preparations for the winter.

For cosmetic purposes. Used to strengthen hair, skin care, to reduce excess weight. They take baths with it.

Due to the large amount of useful substances that make up homemade vinegar, it is used as an ingredient in many recipes in the treatment of diseases such as:

high temperature,
poisoning,
cough,
bruises,
skin diseases.

Real natural apple cider vinegar works wonders when used properly.

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Medicinal properties

At a high temperature, mix apple cider vinegar and vodka in equal amounts, soak woolen socks or stockings in this solution, wring out and put on your feet.
To sit like this for a while, then lie down in bed and wrap yourself well, the moisture begins to evaporate and the temperature drops rapidly.
With the same solution, you can wipe the whole body, first the arms, then the legs, chest, back, chills appear and the temperature drops. After that, you need to warm up well under the covers.

In case of food poisoning, take a teaspoon of vinegar in a glass of water, mix and take one teaspoon every 5 minutes and drink the whole glass within four hours. Then prepare a second glass of apple cider vinegar solution and take two teaspoons every five minutes.

When coughing, mix 1/2 cup honey, a teaspoon of aloe juice and three tablespoons of apple cider vinegar. Take this mixture 2 teaspoons 3-4 times daily before meals.

Vinegar is also used for such a serious disease as herpes zoster, for which the affected area of \u200b\u200bthe skin is washed with undiluted vinegar four times a day

For a bruise, heat 1/4 cup of apple cider vinegar slightly to dissolve 1/2 teaspoon of salt in it. Moisten a gauze napkin in this solution, apply to the bruised area and bandage it, when the bandage dries, repeat the procedure.

Massage with apple cider vinegar improves blood circulation, cleanses, refreshes, smoothes and tones it.
It is advisable to perform massage after a bath or shower so that the skin is clean, take 2 tablespoons of natural apple cider vinegar per liter of water, wet an ordinary sponge or a piece of soft cloth and wipe the whole body with the resulting acidified water.
You don’t need to wipe yourself right away, the body should dry a little in the air, then rub it with a terry towel.

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Admission rules

Apple cider vinegar should be taken only in diluted form, no more than 1-3 tsp. in a glass of warm water immediately before each meal.

If you add vinegar to hot water and add a spoonful of honey, you get an excellent vitamin tea. Apple-based vinegar is useful to add to salads. This product goes well with vegetable oils.

When buying, pay attention to the label. Only an organic and unfiltered product will bring real benefits to your body. If the container is transparent, look for a hazy sediment on the bottom. It is in this sediment that the therapeutic power of apple cider vinegar lies.

poleznenko.ru

Harm

It is also impossible not to take into account contraindications to the use of apple cider vinegar. With all the usefulness and safety of this remedy, it is not recommended to take it to patients with impaired metabolism of uric acid salts.
Also, if a patient has gastric ulcer and duodenal ulcer, gastritis (in hypersecretory form), chronic or acute hepatitis, chronic and acute nephritis, urolithiasis, nephrosis, vinegar treatment is contraindicated.
Although 6% apple cider vinegar in the amount of 1 tablespoon dissolved in water cannot cause significant harm to health, it should be borne in mind that, like any acid, vinegar can corrode tooth enamel and change the environment of the stomach from alkaline to acidic ( in some cases causing damage to the gastric mucosa) when taken on an empty stomach.

Everything is good in moderation, so you can not uncontrollably increase the concentration of apple cider vinegar during treatment. This can cause serious harm to health. Do not treat with this remedy for too long.

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Application in the kitchen

Most often in cooking, it is used in marinades and sauces, as a seasoning, as well as in homemade seamings.

Thanks to its bactericidal properties, apple cider vinegar can disinfect vegetables and fruits, especially in summer, when the risk of intestinal infections increases dramatically.

Therefore, apple cider vinegar in the kitchen is used not only in cooking, but also for disinfecting dishes and kitchen utensils.

It is good to use it for marinating before cooking meat. This will make the meat softer, tastier and protect you from infections.

Apple cider vinegar is used in the kitchen to increase the shelf life of meat and fish. And if you need to store them in the refrigerator for several days, wrap it in a cloth soaked in apple cider vinegar mixed with water.

To prepare marinades, allspice, dill seeds, garlic, juniper berries and other aromatic herbs used in cooking are added to apple cider vinegar. When infused, their aroma and beneficial properties complement those of vinegar.

You can choose the seasonings for vinegar that you like best to taste.

Among other things, apple cider vinegar perfectly removes cooking odors, especially the smell of fish: sprinkle fish (especially sea fish) before cooking with vinegar, and you will get rid of unpleasant smells in the kitchen.

Thanks to this property, apple cider vinegar can remove unpleasant odors in the refrigerator or in the kitchen cabinet - just wipe their inside surface with a cloth dampened with vinegar.
If you didn’t guess with the amount of pepper, and the dish turned out to be very spicy, pour apple cider vinegar into it - just a teaspoon, and the taste will improve significantly.
And you can even get rid of domestic ants if you sprinkle the places of their accumulation and the paths of movement with apple cider vinegar diluted in half with water.
This is how apple cider vinegar has been used in the kitchen. And it’s also possible to clean the kettle from scale by boiling it with apple cider vinegar: the scale will go away and there will be no chemistry left in the kettle.

Apple cider vinegar, the use of which makes life easier for us, can be easily prepared by ourselves.

vita-jizn.net

myths

All types of vinegar are the same

If you see that the vinegar is very transparent and light, it is likely that it has been heavily processed and filtered, so that some of the useful properties of the product have already been lost.
You want one that appears slightly cloudy and brownish, because every beneficial property of apples in such vinegar is preserved the same.
Keep this in mind when buying. There is usually a wide selection in the assortment of the store, which will allow you to find exactly what you want.

Apple cider vinegar tastes terrible

It is quite understandable that no one would drink undiluted vinegar, no matter how healthy it is. However, this does not mean that it should be avoided or simply tolerated as an unpleasant taste.

There are many ways to transform this product and make it pleasant enough.

For example, you can make a salad dressing or mix vinegar with honey.
You can also make various sauces or add vinegar to smoothies. Feel free to experiment, and then apple cider vinegar can easily be made a permanent part of your diet.

Apple cider vinegar can cure diabetes

There is no scientific evidence that using this product will help eliminate the need for insulin and other medications.

If you want to try apple cider vinegar, be sure to check with your doctor first. Remember that this natural remedy cannot be a panacea, so you should not try to treat yourself by refusing other remedies.

No special health benefits

This is another common myth: some argue that apple cider vinegar is not good at all. It actually has a lot of great features.
It has been proven to lower blood pressure, aid digestion, fight a runny nose, and even clear up breakouts.

This is a specialist-approved remedy with antibacterial and antifungal properties. Do not believe those who claim that apple cider vinegar does not provide any benefit, it is absolutely not true.

Apple Cider Vinegar Can't Hurt You

Yes, apple cider vinegar is indeed incredibly healthy, but this does not mean that this product does not have any side effects. Try to always use it correctly. If left undiluted, vinegar can damage tooth enamel. If you get too much vinegar, you can lower your potassium levels in your body. Always be careful when using this product and monitor your condition, because only then can you get the benefits of vinegar.

The strong odor and acidic properties may lead you to think that apple cider vinegar is harmful to the skin, but this is a complete misconception.

Apple cider vinegar can be used as a facial toner by diluting it with water, and you can even use it as a make-up remover.
This is not to say that you should completely abandon your usual cosmetics, just do not underestimate the power of vinegar to treat skin with acne and blemish scars.
Even stars like Miranda Kerr, Megan Fox and Katy Perry claim to use apple cider vinegar. Be sure to try it - and you will be able to see for yourself how effective this remedy is.

It's cancer protection

There are many studies that show that apple cider vinegar can help fight cancer, however, their data is not entirely accurate. Moreover, the information is rather contradictory.

Some studies show that drinking apple cider vinegar reduces the risk of esophageal cancer, while others suggest that it may increase the risk of bladder cancer. It's safe to say that apple cider vinegar cleanses the digestive tract, however, this does not mean that you will be completely protected from bowel cancer.

One way or another, this does not mean that it is not worth trying at all, just the reaction to this product is purely individual, as well as the results of its use.

Yes, apple cider vinegar is made from apples, but don't think that eating it gives the same results as eating fruit.
Distillation and processing means that fiber and vitamin C, which are abundant in apples, do not appear in vinegar.
Do not think that apples and vinegar made from them are equivalent in terms of effects on your body.

Apple cider vinegar can only be drunk

It is a very effective odor neutralizer and weed control agent.

You can even take a bath by adding apple cider vinegar to the water! There are a lot of ways, just try and do not be afraid to look for the one that is best for you. You will never regret starting to use apple cider vinegar if you do it right and carefully.

The healing properties of apple cider vinegar are well known to many, but few people know that the product sold in stores under this name has little to do with a real useful drug. Meanwhile, home-cooked apple cider vinegar has all the properties that are written and talked about so much.

To prepare apple cider vinegar at home, you need ripe apples, it is better to take the Antonovka variety, but you can use any other.

You need to grate the apples together with the peel and core and transfer to a glass or enamel bowl. Pour warm boiled water there at the rate of half a liter of water per 400 g of apple gruel. Add sugar or honey (which is much more useful) there in the amount of 100 g per liter of water and 10 g of compressed bread yeast, you can put another crust of black bread. Leave the vessel open to infuse in a dark place for 10 days at room temperature. Every day, stir the contents of the vessel with a wooden spatula 2-3 times a day. After 10 days, strain the resulting composition into another glass (required!) dish, add 50 g of sugar for each liter of liquid, close the neck with gauze and leave in a warm place for further fermentation. Fruit flies may appear around the vessel - this is normal, you will have to be patient until the vinegar is ready. The maturation of apple cider vinegar lasts from 40 to 60 days, readiness can be determined by how the liquid in the dishes brightens and tastes good. Drain the light liquid from the sediment through a hose and bottle it tightly with stoppers.

It is desirable to store it in the refrigerator, but it is also possible in a cabinet - the longer the vinegar sits, the more useful it becomes. During the maturation of vinegar (40-60 days), it is not necessary to shake it up and even more so mix it.

Acetic uterus

And then, during this dormant period, an acetic uterus in the form of a transparent mushroom or film can form (not always) on the surface of the liquid. She can only live in apple cider vinegar, dying, she sinks to the bottom and becomes useless. The beneficial properties of the vinegar itself remain unchanged. The vinegar queen can be separated and placed in another portion of the prepared mixture, it will speed up the maturation of the vinegar and give it more flavor. You can also enhance the "healing" properties of the finished vinegar by placing the uterus in it for 5-6 days, the vinegar in which the vinegar uterus has "visited" is much more useful.

There are practically no contraindications when taking apple cider vinegar inside, with caution it should be taken by those with an ulcerative or pre-ulcerative condition. It can be used to wash your face, take baths, rinse your hair, and even relieve itching and pain from insect bites.

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Yesterday I promised Natasha that no more words about bread and buns. Natasha, then about vinegar. I read a lot about apple cider vinegar.
“Apple cider vinegar has a much richer taste and nutritional value than regular alcohol. It has a mild taste and aroma. It contains biologically active substances. In addition to organic acids, it contains a certain amount of sugars, phenolic substances, aldehydes, esters of trace elements passing from raw materials, and also formed as a result of the metabolism of acetic acid bacteria (UAB) during the production and aging of vinegar. Wikipedia. Here is what Natasha Doronina writes tasha_jardinier in his wonderful journal:
Many housewives know the miraculous properties of apple cider vinegar, which can not only improve the taste of cooked marinades and dishes, but also the size of the waist. It can be prepared quite easily at home, using both quality apples and carrion. Excellent vinegars are also obtained from other berries and fruits grown in the country.

I myself heard that joint pains can be treated with apple cider vinegar compresses, that they treat obesity (they drink a coffee spoon diluted with water and honey on an empty stomach), and many useful things are found in apple cider vinegar.
I myself have not tried it, and what is read is true and what is not, only God and Wikipedia know.

I never liked apple cider vinegar. Why? Probably because I tried only the store, and that one was not the best (expensive).
And I would never have known what it is - this apple cider vinegar, if I had not started making apple juice myself.

And when making juice, a lot of cake remains - a natural basis for making apple cider vinegar.

I got the recipe from Natasha.
Proportions
800 g of apple pomace (or apples grated on a coarse grater). Apples can be taken from a carrion, or from a tree, but then they should lie down for several days.
for 1 liter of water
100 g sugar
20 g rye crackers or 10 g yeast
50 g honey (then after 50 days)

Preparation of 3 liters of apple cider vinegar.
She boiled the kettle. I cooled the water to a temperature of 40 - 60 degrees.
I will cook in two three-liter jars.
I prepared 2.4 kg of apple pomace for 2 three-liter jars.
I poured 3 liters of warm boiled water into a separate pan and dissolved 300 g of sugar in it.
I put half of the cake (1.2 kg each) in each jar, and poured half the resulting solution of water with sugar, added 30 g of crackers to the jars and, to be sure, added dry yeast on the tip of the knife (literally a few granules), tied the necks of the folded in 4 layers of gauze and placed on a warm windowsill in the shade for fermentation.

The first 10 days the mass was stirred every two days. Drosophila flies swarm over the jar and drank my apple infusion.
In order for them to disappear, I took the advice.
Prepared bait. To do this, put a piece of apple at the bottom of a glass jar. I made a funnel out of ordinary paper, cutting a hole at its end. Now all midges should fly into my jar through the hole, but they will not be able to fly out. Thus, I spread a full jar of midges, but they did not disappear in my jar of future vinegar.

After 10 days.
She put the colander on the pan, laid it out with cheesecloth folded in four layers and poured the mass onto the cheesecloth. Well squeezed out the mass. I got 3 liters of liquid.
For each liter of the resulting liquid, I added 50 g of honey (that is, 150 g in total), tied it with gauze and put it in the hallway in a dark place to wander for 50 days.

The bank interfered with everyone, it was dragged and rearranged from place to place. And I still managed to stop her a couple of times. I did not know then that in the process of fermentation in apple cider vinegar, an acetic uterus is born.
So. It turns out that the jar cannot be moved from place to place, moved, shaken for 40-60 days. During this dormant time, an acetic uterus may (but not always) form. Sometimes vinegar wombs die just because the vessel
with fermented apple juice, they are moved to another place. The vinegar uterus looks like a transparent mushroom and is located on the surface of the liquid. Having died, the vinegar uterus sinks to the bottom of the dish and becomes useless, so it is thrown away. Apple cider vinegar does not lose its healing qualities when the uterus dies. Store vinegar uterus should only be in apple cider vinegar. "Vinegar uterus" has three times more powerful healing properties than vinegar itself. With its help, you can even get rid of those diseases that ordinary apple cider vinegar is not able to cure (for pain in the joints, helminthiasis, skin ailments). Wikipedia.

What else did I learn from Natasha in the process of making vinegar.
If the apples are sour, you can add more sugar.
When preparing vinegar, it is very important to ensure good air access to the jar.
For vinegar, sunlight is not very important, diffused enough.
How do you know if the vinegar is ready or not? If the precipitate has not yet fallen out, and the liquid has not become transparent, then the vinegar is not yet ready.

Ready vinegar must be filtered, bottled and tightly closed with stoppers, stored in a cool place.

As filters, I used a thin nylon fabric, and then toilet paper folded into 4 layers.

Good thing my husband drinks a lot. Otherwise, where would I find so many beautiful liter bottles with a tightly closed cork.

The vinegar turned out amazing. The taste is vigorous, spicy, sweet and sour, fragrant. And what color! Amber. It's just great in salads.
And it certainly has nothing to do with what I bought in the store.

And, finally, advice from Natasha Doronina.
Ready vinegar is stored in a dark place for no more than 2 years in a tightly closed container (filled with paraffin).
Apple cider vinegar becomes richer and more aromatic over time.
The optimum temperature for storing vinegar is from +5 to +15C.
For dressing salads, it is better to use not vinegar, but marinade dressing, with a vinegar content of no more than 0.2-0.6% acid. In addition to vinegar, water, salt, sugar are added to the dressing, if desired, clove buds, mustard seeds, bay leaves, cinnamon sticks, allspice black and white peppercorns.
The concentration of acid in natural vinegar is not higher than 4-6%.
The sediment that appeared after six months suggests that the vinegar is natural.
For canning, you can use synthetic vinegar, but for treatment and healthy nutrition - only natural.

Do you still have apples? No? Well, next year then.
Have a good day.

There are many reasons why apple cider vinegar is considered a magical remedy: it seems that it can help with any problem. It has been called one of the healthiest foods of all time, which is why many people include it in their diet. This is quite understandable, however, you should not make a decision based on myths. Let's take a closer look at what apple cider vinegar is and find out which stereotypes have no basis. This knowledge will help you get the benefits to your body in a safe way.

All types of vinegar are the same

Many people think that apple cider vinegar is just apple cider vinegar, but there are two varieties: filtered and unfiltered. If you want to use the most natural version or make homemade sauces based on this product, unfiltered is suitable for you. If you see that the vinegar is very transparent and light, it is likely that it has been heavily processed and filtered, so that some of the useful properties of the product have already been lost. You want one that appears slightly cloudy and brownish, because every beneficial property of apples in such vinegar is preserved the same. Keep this in mind when buying. There is usually a wide selection in the assortment of the store, which will allow you to find exactly what you want.

Apple cider vinegar tastes terrible

It is quite understandable that no one would drink undiluted vinegar, no matter how healthy it is. However, this does not mean that it should be avoided or simply tolerated as an unpleasant taste. There are many ways to transform this product and make it pleasant enough. For example, you can make a salad dressing or mix vinegar with honey. You can also make various sauces or add vinegar to smoothies. Feel free to experiment, and then apple cider vinegar can easily be made a permanent part of your diet.

Apple cider vinegar can cure diabetes

Not surprisingly, many people consider apple cider vinegar to be an effective remedy for diabetics, as it is excellent at stabilizing glucose levels and helping to prevent dangerous blood sugar spikes. Nevertheless, vinegar is simply useful, it is not a medicine.
There is no scientific evidence that using this product will help eliminate the need for insulin and other medications. If you want to try apple cider vinegar, be sure to check with your doctor first. Remember that this natural remedy cannot be a panacea, so you should not try to treat yourself by refusing other remedies.

No special health benefits

This is another common myth: some argue that apple cider vinegar is not good at all. It actually has a lot of great features. It has been proven to lower blood pressure, aid digestion, fight a runny nose, and even clear up breakouts. This is a specialist-approved remedy with antibacterial and antifungal properties. Do not believe those who claim that apple cider vinegar does not provide any benefit, it is absolutely not true.

Apple Cider Vinegar Can't Hurt You

It's bad for the skin

The strong odor and acidic properties may lead you to think that apple cider vinegar is harmful to the skin, but this is a complete misconception. Apple cider vinegar can be used as a facial toner by diluting it with water, and you can even use it as a make-up remover. This is not to say that you should completely abandon your usual cosmetics, just do not underestimate the power of vinegar to treat skin with acne and blemish scars. Even stars like Miranda Kerr, Megan Fox and Katy Perry claim to use apple cider vinegar. Be sure to try it - and you will be able to see for yourself how effective this remedy is.

It's cancer protection

There are many studies that show that apple cider vinegar can help fight cancer, however, their data is not entirely accurate. Moreover, the information is rather contradictory. Some studies show that drinking apple cider vinegar reduces the risk of esophageal cancer, while others suggest that it may increase the risk of bladder cancer. It's safe to say that apple cider vinegar cleanses the digestive tract, however, this does not mean that you will be completely protected from bowel cancer. One way or another, this does not mean that it is not worth trying at all, just the reaction to this product is purely individual, as well as the results of its use.

Vinegar and apple have the same effect

Yes, apple cider vinegar is made from apples, but don't think that eating it gives the same results as eating fruit. Distillation and processing means that fiber and vitamin C, which are abundant in apples, do not appear in vinegar. Do not think that apples and vinegar made from them are equivalent in terms of effects on your body.

Apple cider vinegar can only be drunk

Contrary to popular belief, you can use apple cider vinegar for more than just food. It has many beauty benefits and is one of the best natural cleaners known to man due to its excellent antimicrobial properties. It is a very effective odor neutralizer and weed control agent.
You can even take a bath by adding apple cider vinegar to the water! There are a lot of ways, just try and do not be afraid to look for the one that is best for you. You will never regret starting to use apple cider vinegar if you do it right and carefully.

As mentioned above, home-made apple cider vinegar is of higher quality, good taste and healing properties due to the fact that selected apples are used as raw materials. The concentration of homemade vinegar is somewhat lower compared to the product prepared in industrial conditions.

There are several ways to make apple cider vinegar.

Recipe 1

This recipe was suggested by Dr. D. S. Jarvis.

Apples are washed, damaged parts are removed. Grate the fruits prepared in this way on a coarse grater. Then the grated apples are placed in an enameled or glass vessel. For every 800 g of raw materials add 1 liter of warm boiled water. In the resulting mixture put honey or sugar (100 g per 1 liter of water). In order for the fermentation process to go faster, dry rye bread is added to the gruel (20 g per 1 liter or 10 g of yeast per liter).

The mixture is kept in an open vessel at a temperature of 20–30 °C. The fermenting gruel is stirred with a wooden spoon 2-3 times a day.

Preparing apples

After 10 days, it is squeezed through gauze, then the resulting liquid is filtered and placed in a jar, sugar or honey (50–100 g per 1 liter of juice) is added, after which the jar is closed with gauze and placed in a warm place to continue fermentation. The processes leading to the formation of apple cider vinegar, according to Dr. Jarvey's prescription, last 40-60 days.

Squeezing the fermenting juice

The resulting vinegar should be filtered again, bottled, tightly sealed with corks. It is best to keep vinegar in a cold place, while maintaining the temperature within 6-8 ° C.

Recipe 2

In accordance with this recipe, apple cider vinegar must be prepared using carrion or overripe fruit. Apples intended for the production of medicinal vinegar, in the process of their growth and ripening, are not treated with chemical preparations against diseases and harmful insects. It is also not recommended to apply increased rates of chemical fertilizers as a top dressing for trees.

During the entire vinegar fermentation process, it is recommended to maintain a constant temperature of the composition.

Apples are prepared as follows: they are washed, cut with a knife into small pieces or crushed until gruel is obtained, transferred to a saucepan and poured with boiled water heated to a temperature of about 65–70 ° C. Water is poured so much that it covers the crushed fruits by 3-4 cm.

In the prepared mass (depending on whether the sweet or sour variety of apples was used) add 50–100 g of sugar per kilogram.

In order for the fermentation process to be most successful, the largest possible area of contact of the surface of the apple mass with air is necessary, so you should use a pan with a wide bottom and neck.

Fermentation should take place in a warm place. Several times a day for 14 days, the gruel is stirred, preventing the top layer from drying out. In this case, one should not destroy the foamy thick whitish film - the vinegar uterus - if it forms on the surface, since it also has valuable healing properties, as mentioned above. Then the mass is filtered through 2-3 layers of gauze, separating the liquid, which is poured into jars for further fermentation.

Formation of an acetic uterus on the surface of vinegar

In each jar, there should be a free space of 5–7 cm high on top to avoid overflow of liquid.

Vinegar is considered ready after 2 weeks. It is poured (trying not to stir up) into bottles that are well corked (for long-term storage, corks can be filled with paraffin). The precipitate is drained, filtered through a thick cotton cloth and stored in a separate bottle.

Jars or bottles with ready-made vinegar are stored in a dark place at a temperature of 4–20 ° C.

Recipe 3

To prepare apple cider vinegar according to this recipe, whole processed apples (washed, without rotten and wormy areas), including the peel and core, are rubbed on a medium grater or crushed.

Warm boiled water is added to the gruel, the amount of which is equal to the amount of the resulting apple mass. Then add another 100 g of sugar or honey for each liter of mass and yeast - 100 g for every 10 kg.

In order for vinegar to ferment normally, no more than 20% sugar must be present in the liquid, from which alcohol will be obtained.

After that, the mixture is poured into wide pans, where it must undergo a primary fermentation for 10 days. The pan is covered with gauze. The apple mixture should be stirred occasionally.

After 10 days, the composition should be filtered and a new portion of honey added to it (at the rate of 100 g of honey per 1 liter). Then stir thoroughly until the honey is completely dissolved.

Further fermentation of the mixture should take place in bottles, into which it is poured without corking, but only covered with gauze. Bottles should be stored in a warm place.

The readiness of vinegar is judged by whether the fermentation processes have stopped. This period can last 4-6 weeks. In this case, the liquid is clarified, a precipitate is observed, which is carefully separated by draining the finished vinegar with a hose. After that, it is filtered again with 3 layers of gauze, bottled, sealed with corks, which are filled with wax, and stored in a refrigerator or other cool place.

After a few months, reddish flakes may appear in the bottles - a precipitate that is absolutely harmless.