Why homemade vinegar from apples is at times tastier than the store

Probably, all our readers who are interested in proper nutrition have heard about the amazing health benefits of apple cider vinegar. However, filtered and pasteurized vinegar from apples, which we buy in the store, as a rule, devoid of its most useful component.



The “mother,” or acetic uterus, is a complex structure of bacteria that together form acetic acid. It resembles a mucous film and does not look very appetizing. But it contains the lion's share of probiotic bacteria and enzymes. Everything that makes apple cider vinegar so beneficial for digestion.





Unfiltered natural vinegar, the so-called “mother vinegar,” can be bought in organic food stores. But it's not cheap. We offer to prepare it with your own hands from homemade apples.

Apple vinegar Ingredients

• 3kg sour apples
• 300g of sugar (or honey)
• pure-boiled

Preparation

1. Peel the apples, cut into pieces, remove the middle.
   
   
   
2. Rub them on a large grater.
3. Put the applesauce in a large jar, add sugar (or honey) and pour hot water (up to 70 degrees).
   
   
   
4. The water should cover the apples completely.
5. Cover a jar folded in several layers of gauze. Lock it with a rubber band.
6. Move it to a room with a temperature of 17-25 degrees. Leave the mass for fermentation for 14 days and stir at least 2 times a week. The process is like making apple wine. But wine ferments without air, and vinegar must breathe.
   
   
   
7. After two weeks, strain the liquid through the gauze. Cover, as in the first case, and return the jar to the room where it used to be. Now it can not be moved from place to place, moved and shaken for 40-60 days.
   
   
   
8. During this time of rest in the bank, a vinegar uterus can form. It is remotely similar to a kombucha and is located on the surface of vinegar. It is said that the likelihood of “mother” formation increases when honey is added to the mixture.
9. The uterus can be partially transferred to another portion. This will accelerate the fermentation process and enrich vinegar with useful substances. If the next serving of apple cider vinegar you cook after a while, it can be stored in a bowl or jar with a small amount of vinegar.
   
   
   
10. That's all, real homemade apple vinegar is ready. Unlike the store, it is a bit murky, with visible sediment and a tantalizing sour smell of apple wine.
11. Pour it into sterile glass jars, cover it with lids and store it in the fridge. Well, how to use apple cider vinegar in the kitchen, in the household, for beauty and health, we wrote more than once.

The “mother” of vinegar eventually settles to the bottom. Therefore, it is necessary to shake the bottle of vinegar thoroughly before use to get some of its beneficial properties in each small portion.