I suggest that you no longer buy fruit vinegar, but master the knowledge and cook it yourself. It will serve not only as a natural food product in cooking, but also as a useful healing property.
Recipe content:
- Uses of Fruit Vinegar in Cooking
- Homemade apple cider vinegar recipe
- Making red currant vinegar at home
- How to make vinegar from grapes at home
- Video recipes
Fruit vinegar is a liquid seasoning made from fermented cider, juice, fruit wine, beer wort, naturally sour fruits and berries. The fruit additive has been known since the times of Ancient Egypt, Rome and Greece. Then Cleopatra made a rejuvenating drink based on fruit vinegar to preserve her beauty and health. In those days, it was used not only in cooking, but also as a medicine for ailments. Today, fruit vinegar on store shelves, of course, is sold, but many products are counterfeit, not of high quality and not natural. Therefore, it is better to learn how to cook this product yourself, exclusively from fruit juice with added honey or sugar. During the manufacturing process, the juice is fermented and alcohol is obtained, and with further mechanical processing, acetic acid is formed.
Uses of Fruit Vinegar in Cooking
Fruit vinegar is used for marinades and homemade products, salad dressings and snacks, added to sauces and mayonnaise, served with jelly, cold and aspic, added to cocktails and desserts, quenched with soda, etc. The product creates an acidic environment, which is favorable for the long-term preservation of the aroma and taste of food.
In southern countries, fruit vinegar is diluted with water and quenches thirst, replacing carbonated water. They drink it to lower the temperature, strengthen the immune system, eliminate toxins, restore acid-base balance, effectively lose weight and enhance metabolic processes. In addition, the product has anti-rot and bactericidal action, preventing the growth of bacteria. It is indispensable for cooking fish and meat, because promotes their fermentation.
Homemade apple cider vinegar recipe
The most common, well-known and popular culinary fruit vinegar made from apples. In addition to preparing a healthy and vitamin drink, it can be used for cosmetic purposes. For example, after taking bath procedures, wipe the skin of the body with a cotton pad moistened with vinegar.
Experienced chefs provide some advice. Save the vinegar when making vinegar. It speeds up the fermentation process and becomes richer in nutrients than the rest of the vinegar liquid. In addition, for the greatest benefit of the product, sugar can be replaced with honey. If, during storage in vinegar, a precipitate similar to red flakes appears, then filter the product before use, keeping this precipitate in the bottle. This is perfectly acceptable.
- Caloric content per 100 g - 11 kcal.
- Servings - 300 ml
- Cooking time - 2 months
Ingredients:
- Green apples - 800 g
- Sugar - 100 g (for sweeter vinegar, the amount of sugar can be increased)
- Honey - 50 g
- Drinking water - 1.5 l
Preparation:
- Wash well-ripe apples, cut into quarters, core and grate.
- Combine water with sugar and heat until completely dissolved.
- In a glass jar, combine the grated apples and liquid, leaving 10 cm to the top, because the fruit will ferment, forming a "hat" on top.
- Leave the mass in a warm place for 10 days, stirring occasionally. Tie the neck of the jar with gauze.
- After this time, strain the pulp through cheesecloth and squeeze.
- Add and dissolve honey.
- Pour the contents into a bottle, tie the neck with gauze and send to fermentation in a dark place for 40 days.
- After this time, the juice will brighten, and a whitish film forms on top, which indicates the readiness of an organically useful product! Pour the mixture into bottles, seal and keep in the pantry.
Making red currant vinegar at home
You can make fruit vinegar from any fruit or berry. The essence of the preparation is as follows. In the process of fermentation of fruit and berry mass or juice, cider is formed. It is enriched with oxygen and formed into vinegar. At the same time, all vitamins and minerals found in fruits are preserved, the liquid is filled with organic compounds and nutrients.
At home, fruit vinegar is prepared in an enamel or glass container. After that, the finished vinegar is drained, filtered through a filter or boiled, and bottled. During fermentation, the container is closed with gauze or a lid with holes so that air remains available. The product is stored in a cool place, and the longer, the more useful it becomes. It is only necessary to follow the storage rules - a dark place.
The culinary experiments of making fruit vinegar are unlimited. There is a lot of room for creative imagination here. To obtain original tastes, it is allowed to mix fruits and berries, add lemon balm, oregano, mint, tarragon, etc.
Ingredients:
- Red currant - 500 g
- Sugar - 200 g
- Water - 2 l
Preparation:
- Pour water into a saucepan, add sugar, boil and cool.
- Wash the berries, dry them and remember.
- Combine the berries with the syrup and leave to ferment in a wide-mouth glass jar, which you place in a dark place. Do not close the container with a lid, cover it with a napkin or gauze.
- Soak the mass for about 2 months, while occasionally stirring the floating pulp. During this time, the fermentation process will end.
- Strain the vinegar through cheesecloth and discard the pulp.
- Such vinegar is stored for up to 10 years.
How to make vinegar from grapes at home
Grape vinegar is successfully used in cooking, because due to its aroma and taste, it compares favorably with other essences, which include acetic acid. The product contains vitamins (A, C) and minerals (potassium, phosphorus, fluorine, calcium, magnesium and iron), therefore it is successfully used in the treatment and prevention of various diseases. Making grape vinegar yourself at home is easy enough. Moreover, in the form of the main component, you can use damaged berries after sorting grapes, or waste, yeast residues and pomace from the processing of grapes for wine.
Ingredients:
- Grape pomace (pulp) - 800 g
- Sugar - 100 g (the more sugar, the more acidic and concentrated the vinegar)
- Boiled water - 1 l
Preparation:
- Dip the pulp on the bottom of a glass jar with a wide neck.
- Pour in water and sugar.
- Tie the neck of the container with gauze and place in a warm, dark place at a temperature of 20-30 degrees.
- Leave the wort to ferment for 10-14 days, stirring the contents of the jar daily with a wooden spoon. This will speed up the fermentation process and saturate the mass with oxygen.
- After fermentation, transfer the pulp into a gauze bag and squeeze well.
- Strain the remaining juice through cheesecloth and pour into a glass vessel. Pour sugar in a proportion of 1 liter of mash - 50 g of sugar and stir until dissolved.
- Wrap the neck of the container with gauze and leave in a warm place for 40-60 days until final fermentation. The liquid will brighten and stop fermenting.
- Strain the finished vinegar and pour into glass bottles.
Video recipes:
