Apple cider vinegar

Apple vinegar is produced by the fermentation of apple juice. It is best to use natural apple vinegar, which does not contain any additives. During the process of fermentation, natural sugar from apple decomposes, with the help of bacteria and yeast. What happens is first alcohol, and then vinegar. Apple's vinegar is sold most often unfiltered and unpasteurized, and when the bottle opens it eventually oxidizes and becomes dark brown. At the bottom of the bottle, a cloud of sediment will appear over time, and this is perfectly fine. This sludge consists mainly of acetic acid bacteria. In the kitchen it is used for salad, in addition to cooked meals or for conserving winter food. Apple vinegar is used as any other vinegar as it is healthier than any other vinegar, to the extent that it is often used as a medicine.Apple's vinegar is made from ripe apple. Apples are needed which are completely mature, even those that fell from the tree. Apples are washed, cut, put in an enamelled or plastic bowl with a wide bottom. Then they are poured into hot water (65 - 70 ° C). When apple vinegar is made, sugar is also needed. Add 1 kg of sweet apples to 50 grams of sugar, for acid -100 grams. The water level should be 3-4 inches above the apple. Place the container in a warm place, but not in the sun.It is often necessary to mix the mass in order to avoid surface fermentation. After two weeks, it runs through a thick gauze and spills over into a large boiling jug. It is best to leave 5-7 centimeters of air to the top of the jar. Leave for another two weeks. Unsweetened, almost vinegar, sticks to bottles, not to the top. They close well, and if they plan to store longer, wax boils are wrapped. It is stored in a dark place, at a temperature of 4 - 20 ° C.