Is there an easy recipe for apple cider vinegar? Yes, our step-by-step guide will show you how to make this versatile and healthy vinegar naturally.
Apple cider vinegar is versatile and also has a health-promoting effect. The production is very easy, but requires a little patience.
Apple cider vinegar gives numerous dishes a pleasantly fruity note and also proves to be a true all-rounder when used externally. It is all the more gratifying that apple cider vinegar can be easily made with just a few ingredients. In the following guide we will tell you why it is so healthy and how you can produce the natural product in your kitchen with our easy recipe for apple cider vinegar.
The health benefits of apple cider vinegar
Apple cider vinegar is a versatile natural product that can be used not only to refine various dishes, but also in the area of skin and hair care. For example, dandruff and itching can be minimized with the external use of apple cider vinegar.
If you still prefer to use apple cider vinegar for cooking, you will be pleased that the healthy all-rounder is full of important vitamins and minerals. This high nutrient density can sustainably alleviate various symptoms, such as indigestion, headaches or colds. Anyone who now makes their own apple cider vinegar can also ensure that they are holding a pure product without any additives in their hands. In the following table we have summarized the most important ingredients of apple cider vinegar:
|Vitamins||Vitamin A, B1, B2. B3, B6, CE folic acid|
|Minerals||Calcium, potassium, sodium, magnesium, phosphorus, chloride, sulfur|
|Trace elements||Zinc, iron, copper, manganese, fluoride, silicon|
|amino acids||Leucine, isoleucine, arginine and others|
The main ingredients
The production of apple cider vinegar is child’s play and only requires a little patience. The following ingredients and utensils are required to prepare four liters of our easy recipe for apple cider vinegar:
- two kilograms of apples
- four tablespoons of sugar
- a sterile bowl or other clean container
- cold water
- a sieve
- two clean cloths
- one or more sterile bottles
In order to be able to produce the highest quality apple cider vinegar, primarily apples from our own cultivation or organic apples should be used. In addition, no rotten apple pieces may be used, otherwise the putrefactive bacteria can settle in the apple cider vinegar.
The classic easy recipe
Step 1: First clean the bowl with enough hot water and make sure that it is completely germ-free.
Step 2: Now the apples are cut into small pieces and filled with their seeds and the casing into the jar.
Step 3: Then the apple pieces are completely covered with cold water so that the liquid protrudes around three to four centimeters from the apples.
Step 4: If the fermentation process is to be shortened further, some sugar is added to the water in the next step. As a guideline, one tablespoon of sugar per kilogram of apples applies.
Step 5: Finally, the vessel is covered with a clean cloth and the mixture can ferment in a cool place for around one to two weeks. Under no circumstances should an airtight seal be used, as an adequate supply of oxygen is necessary for the fermentation process. In addition, the mixture must be stirred at least once a day so that no mold can develop.
Step 6: As soon as a white foam is visible on the water surface and the typical smell of vinegar is perceptible, the brew is poured through a sieve into sterile bottles.
Step 7: The bottles are now also covered with a clean cloth and the mixture can be stored for another four to seven weeks at around 25 degrees without additional stirring.
Step 8: After about ten to fourteen days, individual streaks, also known as vinegar nuts, settle in the liquid. The apple cider vinegar is now ready and can either be used directly or kept for a longer ripening process.
The alternative: apple cider vinegar made with brandy
If you prefer a slightly faster and less expensive process, you can also make the apple cider vinegar using brandy. For around a liter of apple cider vinegar you need one liter of brandy vinegar, three to four apples and an airtight container.
The apples are cut into small pieces again and filled into the jar together with the brandy vinegar. After the jar has been securely closed, the vinegar can be stored in a cool place for about two to three weeks and develop its fruity note there. The apple cider vinegar is now ready and can be used directly to refine salads and other dishes.
You see, the production of apple cider vinegar is not particularly difficult and can be implemented with simple means. Especially with a very profitable harvest, you can use your tasty apples sensibly and build up a small stock . Of course, there are no limits to your imagination at this point, so that you can try out different vinegar variants with ever new fruit notes.