MAKING

                                 APPLE (CIDER)
                       VINEGAR

                                              AT HOME

 

 

 

 It is believed that apple-cider vinegar accelerates weight loss because it helps control blood sugar level and suppress appetite. I believe no food can cause weight loss unless changes are made dietary habits and lifestyle. There is not any danger to try, it is  not hurt. 

Making apple-cider vinegar is almost as same as making vine vinegar. You can use hole apples  and scraps like peels and cores. Organic apples are the best for healthy vinegar. Use only glass jar. 

 

 

INGREDIENTS

 

10 medium   apples

2 lt-5 pint water

2 tablespoon honey

1/2 teaspoon salt

large mouth jar

a piece of cheesecloth

 

Wash apples thoroughly and cut quarters. Leave the skins on. Put apples and scraps into the jar. Cover with water. Add honey and salt. Cover the jar mouth with cheesecloth. Leave in a dark place or cover the jar with folio 3 weeks. You will see a grayish scum form on the surface. This is normal. Strain the liquid through a piece of cheesecloth. Do not wash jar. Pour the liquid back to jar. Cover the lid of jar. Leave 2-3 weeks more. Longer waiting time improves flavor. Strain the liquid through coffee filter. Keep into glass bottles. Store the remaining part which resembling  jellyfish (mother of vinegar) to use as yeast when making vinegar next time. 

 

 

 

 



                                  These are organic apples. You can see the dark spots on them.



 

 

 

 

 

                           MAKING VINE VINEGAR 

                                                    AT HOME

Making vinegar at home has been practiced since ancient time. It was used as a medicine at that time.  Home made vinegar is much more healthier and better tasting than the vinegar which you buy from stores. Also it is easy to make.
You can use many different fruit to make vinegar ...like grapes, apples, berries ....

INGREDIENTS

1kg-2lb  red or white grapes
3 lt -  6,3 pint water
1 sliced white bread
1 tbsp. chickpea
1/2 tbsp. crack wheat (bulgur)
1 tsp sea salt
a wide mouth jar
a piece of cheeseclot

Wash well grapes, drain . Put grapes into the jar with stalks,  pour 3 lt-6.3pint water,  cover the mouth of jar with cheesecloth. Leave the jar in a dark place for 2 weeks. If you can't find a dark place cover the jar with folio or dark color plastic bag. You will see a grayish scum form on the surface. This is normal.
End of two weeks  strain the liquid through a piece of cheesecloth. Squeeze grapes to remove all the juice thoroughly. Don't wash the jar. Pour the liquid back to jar. Add slice of bread, chickpea , crack wheat and salt. Cover the lid of jar. Leave in a dark place  for 40 days. A layer is formed on top which resembling jellyfish. This is 'mother of vinegar ' which can use as yeast for next vinegar making. Strain the liquid through a coffee filters , store in glass bottles.