The recipe for homemade apple cider vinegar is simple, but it takes time and patience to prepare it. We present a proven homemade apple cider vinegar recipe. Learn how to easily make apple cider vinegar yourself.

How is apple cider vinegar made?

Apple cider vinegar is made from the fermentation of apples, which is done by bacteria of the genusAcetobacter . It has a characteristic golden color and an apple scent.

Apple cider vinegar has many he alth-promoting properties, but many myths have arisen around the effects of its regular consumption. The fact is that it has a positive effect on carbohydrate metabolism, which has been proven by studies on people with diabetes.

Acetic acidin apple cider vinegar destroys bacteria, fungi and viruses. However, claims that apple cider vinegar lowers cholesterol, suppresses appetite - thus facilitatingslimming- and improves the functioning of the circulatory system, are not confirmed in studies.

Externally, apple cider vinegar has been traditionally used for headache compresses, in addition to home remedies for skin imperfections such as eczema and pustules, to relieve leg swelling and sunburn, sprains, varicose veins, and inflammation throat, cough, to improve the condition of hair and skin.

Recipe for homemade apple cider vinegar

During fruit spoilage, fermentation occurs and a weak alcohol is formed, which on contact with bacteria and yeast present in the air turns into vinegar. So if you put the fruit must in a closed vessel (and meet a few additional conditions), you will get wine; if you leave the pan open, you will get vinegar.

To make the vinegar, you need apples without spraying, from a grower you know or bought at the market - wormy, with growths, spots of various sizes is a sign that the trees were not sprayed.

A lot of bacteria and yeast are on the peel of the fruit, so you shouldn't wash apples harvested from the orchard thoroughly. If they are torn off the branches, they are clean; if you collect bleeds, gently wash them and remove any bruises or infestations.

Apple cider vinegar - recipe:

  1. Apples divide into 4 parts, remove the seeds. Cut the fruit into thin slices, grind it in a food processor or grind it in a meat grinder. You can toomake vinegar from the peel of apples and cores (without stalks), and use the flesh for compote or marmalade.
  2. Put the raw material in a clean jar and pour over boiled, cooled, sweetened water. The amount of sugar you use depends on the acidity of the apples - if they are sweet, add a tablespoon to 1 liter of water, if sour, then 3-4 tablespoons per 1 liter (better water is too sweet than not sweet enough: sugar anyway will be absorbed by yeast).
  3. Cover the jar with a cotton cloth or a piece of paper towel, put on the recipe. You must take into account the presence of fruit flies - do not use gauze, because insects can enter the vessel through the holes.
  4. Place the jar in a dark, warm place (e.g. on a windowsill).
  5. Alcoholic fermentation starts and the apples continue to flow out, so you have to stir them daily to prevent mold from forming. After 2-3 days, foam appears around the fruit - a good sign. Formerly, it was known as seed vinegar and was considered to be particularly curative, more potent than the vinegar itself. The fermentation phase takes 2-3 weeks.
  6. When the foam is gone and the fruit turns slightly brown and stops flowing to the top, drain the liquid into the pot through a strainer or colander. You will no longer need the fruit. Wash the jar and pour some vinegar (apple liquid) into it. Put on a paper towel or cotton cloth, put on the formula and set it in a dark, warm place.
  7. Now the acetic fermentation begins. This phase lasts 2–4 weeks, its length depends on the temperature, the type of acetic bacteria and the amount of alcohol produced. The liquid starts to smell like vinegar, a fermentation coat may form on top - it is worth mixing it with vinegar.
  8. After 4 weeks, look at the vinegar. A slurry of even color should begin to form. Touch it, it gives the impression of slippery - it's a collection of good bacteria, called mother vinegar. Don't throw away the slurry - it's a vinegar treasure, necessary for making other types of vinegar.
  9. When the liquid smells like vinegar, it is a sign that its production is over. Take out the vinegar mother and pour the rest into clean bottles, preferably brown ones. The vinegar should be clear, clarified, so don't pour cloudy leftovers into the bottle.
  10. Store the vinegar mother in a separate jar, flooded with water or vinegar. Put it in the jar for the next vinegar. There are a lot of acetic bacteria in it that will speed up production.
  11. Put the freshly poured vinegar in a cellar, pantry or cupboard. It can be stored for a long time. The mother of vinegar, or "glut-like" cork, can form in the bottle as well, and cloudy debris can settle at the bottom - this is not a sign of spoilage, but that the vinegar isperfect.
  12. It would be safe to just push the cap lightly to allow air to enter. It happens that when the vinegar is poured too early, it is still working and the cork may shoot out.
  13. You can add a few plums to the apple cider vinegar, then it will have a slightly red color.

How to use apple cider vinegar?

1-2 tablespoons of vinegar mix with boiled water (approx. 200 ml) and drink instead of tea. If you add a teaspoon of honey, you create a super-nourishing power drink worth a treat for a good start to the day and half an hour later for breakfast.

Such a mixture will provide active compounds derived from apple cider vinegar and honey; used for a long time will improve the work of the whole organism. It was known in antiquity.

Worth knowing

Apple cider vinegar - useful tricks. It's worth knowing!

If the vinegar is weak, you can put apple skins or shredded apples into it again and do the whole process from the beginning - first alcoholic fermentation, then vinegar fermentation. It will take several weeks.

You can make the perfect apple cider vinegar from the juice obtained by slowly pressing the fruit - not in a juicer, but in a slow juicer or in a press. Better vinegar is obtained from later apples. Early apple vinegar, e.g. from pulpwood, is not very essential, but you can use it for maceration of herbs.

If the vinegar is not quite successful, put the orange peels in it and macerate for 2 weeks - you can use this aromatic product to remove limescale, e.g. from bathroom faucets or tiles.

Signs of vinegar spoilage are irregularly scattered spots of mildew. You can distinguish mold from the vinegar mother by the fact that its spots vary in size and are not transparent.

Check your vinegars - bottles closed too early can accumulate gas. Unscrew the cap slightly so that the air can escape.

Do not produce vinegar in the same place as your house wine - airborne acetic bacteria can make your wine vinegar.

It's worth a try

Author: Time S.A.

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The recipe for apple cider vinegar comes from the book by Małgorzata Kaczmarczyk "Herbs for taste, he alth and beauty" (Samo Sedno publishing house), which Poradnikzdrowie.pl took over the media patronage.

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