Making vinegar. What table vinegar is made of: composition, useful properties and features. And, the main components of our homemade vinegar masterpiece

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Apple cider vinegar is a unique product. It is used for the treatment of diseases, cosmetic procedures and body shaping. Dr. Jarvis was committed to the use of this healing liquid in the prevention and treatment of many diseases. He believed that using this product correctly and regularly, people will be able to solve health problems. Only real fruit vinegar, obtained by fermentation, has useful properties. How to make natural apple cider vinegar at home? There are different recipes for obtaining this healing liquid from apples.

How to make apple cider vinegar at home?

A bottle of natural vinegar is a must in the home. It is great for dressing salads and preparing other dishes. Homemade vinegar is used to prevent many diseases and lose weight. When using this product, the metabolic process improves, appetite decreases, the body is cleansed of toxins, the aging process slows down, immunity is strengthened. Apple cider vinegar is used for cosmetic purposes to improve the condition of hair and nails.

And wraps and rubbing with homemade fruit vinegar perfectly help to solve the problem of being overweight. What makes this product so useful? Vinegar preserves all the vitamins and useful trace elements that apples are filled with. And during the fermentation process, apple raw materials are saturated with additional useful substances. The quality of vinegar depends on the way it is produced. Consider 3 popular and easy ways to get fruit vinegar.

From apple juice

At home, the easiest way to make fruit vinegar is from apple juice. For this you need only a few kilograms of apples. It is desirable that the fruit be from your garden or grown in clean conditions without the use of chemical processing. To prepare vinegar at home, you must do the following:

To prepare vinegar according to this recipe, sweet apples are chosen, which must first be washed.
Fruits are cut into large pieces and allowed to stand for some time in daylight so that they darken from this.
Juice is squeezed out of pieces of fruit, which is then filled into a glass vessel.
A rubber glove or ball is put on the top of the container.
The juice container is placed in a warm and dark place for the fermentation process for 1-6 weeks. During this process, the rubber glove will inflate and inflate. When the glove inflates strongly, it means that it is time to pour the liquid for the 2nd stage of fermentation.
The liquid is poured into a clay or enameled wide container to increase the fermentation rate. The level of the poured apple liquid should be 9 cm below the edge of the dish. Be sure to pour the mixture along with the gel-like film on the surface of the liquid. This film is a colony of acetic acid bacteria that support the fermentation process. When the product is ready, the film is collected for the subsequent preparation of another portion of apple cider vinegar.
Cover the container with liquid from above with a simple towel. To continue fermentation, the dishes with liquid are placed for 1.5 -2 months in a dark, warm room, in which a room thermometer shows at least 27 degrees.
When a precipitate appears and the mixture becomes transparent, the liquid is filtered through a layer of gauze and bottled.

It is advised to store the finished product in a cold place. It is recommended to use it only by diluting it with water. It is advisable to drink the drink through a straw and / or rinse your mouth thoroughly with water afterwards to prevent the destructive effect of acid on tooth enamel.

Homemade apple cider vinegar

At home, according to this recipe, apple cider vinegar is made, which is rich in potassium and other trace elements. For its preparation, it is best to take environmentally friendly fruits of late varieties. Taking 1500 g of apples, you will get up to 0.85 liters of natural vinegar. The process of obtaining vinegar consists of 12 stages:

Wash ripe or overripe fruits thoroughly and clean from spoiled areas.
Grate apples or meat grinder. It is convenient to use a juicer for this purpose.
Transfer the resulting apple mass to a large glass container or enamel bowl.
Fill the mass with non-hot boiled water (1:1).
For 1 liter of apple mixture, add 100 g of honey, 10 g of yeast and 20 g of dry black bread to speed up the fermentation process.
Do not close the container with the apple mixture tightly, but cover it with gauze or a napkin.
Put the mixture for 10 days in a room where it is dark and warm.
For 10 days, stir the mixture three times a day with a wooden spoon.
After 10 days, strain the liquid through cheesecloth.
Add honey to the filtered liquid (50-100 g per 1 liter).
Put the container covered with gauze in a dark room to continue fermentation.
After 1.5 months, when the liquid becomes transparent, carefully pour it into bottles and close.

The healing liquid prepared at home is drunk, diluted with water. For this, 1 tbsp. l. fruit vinegar is mixed with a glass of water. It is allowed to add a small spoonful of honey to the sour drink. Increased acidity and diseases of the gastrointestinal tract are contraindications to the use of cider.

Photo-recipe for making apple cider vinegar without yeast

Fruit vinegar is made at home without the addition of yeast. To do this, you will have to use a lot of sugar, as well as chop the fruit. The process of preparing a healing apple liquid is divided into 6 stages:

Cut apples into slices or chop them.
Pieces of fruit fill a wide ceramic, enameled or glass container. Then apples are poured with cooled boiled water so that the water level is 3 cm higher than the fruit mass.
Pour sugar into a bowl with liquid (¼ cup per 1 liter of added water).
Stir, cover with a clean towel and stir in a dark room for 7 days. The ideal temperature for an active fermentation process is 25-27 degrees. After a week, strain the liquid through gauze.
Then fill a wide container with filtered liquid. But it should not be poured to the very top, because during the further fermentation process, the liquid will rise up.
Cover the dish with the liquid with gauze and put it in a dark room for 1.5 months to continue fermentation. A clear liquid is carefully poured into glass containers and rearranged for storage in a refrigerator or cellar.

The landslide harvest of apples, the daily and already rather boring harvest of currants and raspberries forced me to take extreme measures: I called my girlfriends, as it were, for a glass of wine, and she herself handed them a bowl and sent them to harvest. Do not think that I use slave labor. Everyone took everything they collected home. Well, over a glass of homemade wine, we discussed all sorts of recipes. The production of vinegar aroused the greatest interest. And I understand what the trick is: high-quality vinegar from natural raw materials is expensive, but it is needed not only for culinary delights, but also for maintaining female beauty.

Once, for one collection, I wrote a chapter about making vinegar at home. I tried all the recipes, dreamed up something. Now I always have 5-6 varieties of homemade vinegar on hand in my kitchen. And on the “production” site, bacteria are already fermenting apple, raspberry and currant juice. Alas, those books are long gone, but I firmly promised my friends that I would find the text and print it out for each. And then I thought, suddenly not only my recipes will be useful to them. And I decided to post this text on my blog. I secretly hope that someone will share their recipe.

There is an opinion that the first vinegar was obtained by accident, from wine sour in the sun. But it is no coincidence that our ancestors did not pour out this sour wine, but found a use for it. Therefore, you should not recklessly believe that vinegar-based marinades are harmful to health. Yes, their immoderate and illiterate use in food can cause diseases of the gastrointestinal tract. But the correct use of the right vinegar is only for the benefit of the body.

Under the brand name "vinegar", manufacturers offer us completely different products - from acetic acid, synthesized from natural gas processing products, to natural vinegar, produced from fermented wine or fruit. And there are also vinegars made from malt, rice and other healthy products. And they differ not only in price, the main thing is that natural vinegars retain the beneficial substances of the products from which they are made.

Many housewives know the miraculous properties of apple cider vinegar, which can not only improve the taste of cooked marinades and dishes, but also the size of the waist. It can be prepared quite easily at home, using both quality apples and carrion. Excellent vinegars are also obtained from other berries and fruits grown in the country.

The taste of dishes improves significantly if you use vinegars infused with various herbs. Various spices, spicy flavors and medicinal herbs not only improve the taste of homemade vinegar, but also expand its range of healing effects on the human body. Products for infusing vinegar can be very different - from onions, garlic, to exquisite cinnamon or hot peppers, from tart juniper cones to fragrant lemon peels. It all depends on your preferences and application. For example, cinnamon vinegar is better to quench soda for making dough, and add juniper vinegar to barbecue marinades.

The technology for making homemade vinegar is almost the same. Fruits or berries are poured with boiled water, sugar is added and left for fermentation for 2-2.5 months. The dishes in which the fermentation process takes place should be wide-mouthed and covered with a double layer of gauze or a thin linen napkin to allow air to enter.

The ideal dish for the production of homemade vinegar is a wooden barrel made of oak, cherry or walnut. You can use ceramic, glass or enamel containers. The best vinegars are obtained from apples, plums, mountain ash, red or white currants, raspberries. Such vinegars have low acidity, pleasant color and original aroma. They are suitable not only for the preparation of marinades and dressings, but also for fruit drinks.

In addition, there is a technology for improving the taste and color, enhancing the healing properties of alcohol vinegar by infusing fruits and berries. At the same time, all useful substances of the original products are also almost completely preserved.

homemade vinegar

Products: 1 liter of water, 200 g of sugar, 1 tbsp. a spoonful of honey, a slice of rye bread, 15-20 g of fresh yeast, 5-6 pieces of raisins.

Boil water with sugar and honey in an enamel saucepan for 15 minutes, then cool to a warm state and add bread with yeast, mix well, cover with a linen napkin and leave for 2-3 days in a warm place to ferment. Strain the fermented liquid and pour into clean glass bottles, put 2-3 raisins in each, cork with a lid and leave at room temperature for a week, then strain again and store in a cool place, using for marinades and seasonings.

Apple vinegar

Products: apples, 1 liter of water, 100 g of sugar, 20 g of rye crackers or 10 g of yeast, honey.

Dry the washed apples, grate on a coarse grater. Pour 800 g of gruel with warm boiled water, add sugar and yeast, cover with a napkin and put in a warm place for fermentation. The first 10 days the mass is regularly mixed. Then squeeze through a gauze bag. For each liter of liquid, 50 g of honey is added, tied with a gauze napkin and placed in a dark place for 40-50 days. The vinegar is then filtered, bottled and corked tightly, stored in a cool place.

apple cider vinegar with honey

Products: 500 g of apples, 150 g of honey, 50 g of St. John's wort inflorescences, 1 liter of water.

Apples are washed, damaged areas are removed, rubbed on a coarse grater, put in an enamel pan or a glass jar with a wide mouth, poured with chilled boiled water, honey is added and put for fermentation in a warm place, covered with a linen napkin. Ready vinegar is filtered, bottled, where St. John's wort inflorescence is placed in advance, closed with corks.

Vinegar from grapes

Ingredients: 500 ml grape juice, 500 ml water, 150 g sugar.

Freshly squeezed juice is diluted with water, poured into a bottle, sugar is added, the mouth is closed with a cotton plug and placed in a warm place. After 3-4 weeks, when fermentation is over, the vinegar is filtered, bottled and stored in a dark, cool place.

gooseberry vinegar

Products: 1.5 kg of green gooseberries, 1.5 liters of boiled water, 200 g of sugar.

Sort the berries, wash, dry and crush with a wooden pestle. Put in a glass jar and pour water, add sugar, mix well and tie a linen napkin around the neck of the jar. Let ferment in a bright, warm room for 3 months. Drain the finished vinegar from the sediment, store in glass bottles in a cool place.

Such vinegar can be flavored with sprigs of fresh tarragon.

red vinegar

Products: 1.5 kg of red currant, 1.5 l of boiled water, 200 g of sugar, 50 g of honey.

Sort the berries, wash, dry and crush with a wooden pestle. Put in a glass jar and pour water, add sugar, mix well and tie a linen napkin around the neck of the jar. Let ferment in a bright, warm room for 3 months. After a month of fermentation, add honey. Drain the finished vinegar from the sediment, store in glass bottles in a cool place.

currant vinegar

Products: blackcurrant, 3% table vinegar, sugar.

Dry the washed berries and crush with a pestle in a ceramic bowl. Pour the mass with vinegar so that all the berries are covered, cover the bowl with a napkin and lightly cover with a lid. Leave in a warm place for 3 days. Then squeeze through a gauze bag. Mash a new portion of berries with a pestle and pour over the squeezed liquid. After 2 days of infusion, squeeze the juice again. For each liter of juice obtained, add 500 ml of boiled chilled water and 800 g of sugar. The mixture is boiled over low heat for 10-15 minutes, removing the foam, then cooled, filtered and bottled.

cherry vinegar

Products: 300 g pitted cherries, 800 ml of 9% table vinegar.

Cherry pour vinegar and insist in a glass bowl for 2 days. Then strain and store in a dark cool place.

raspberry vinegar

Products: 500 g raspberries, 1.25 liters of white wine vinegar.

Do not wash the berries, pour in vinegar and insist in a glass dish under a lid in a dark, warm place for 2-3 weeks, shaking every 2-3 days. Then strain and pour into sterile bottles.

Vinegar for meat marinade

Products: fruit or wine vinegar, a bunch of purple basil.

Rinse basil sprigs thoroughly, dry on a towel. Put in a bottle or jar to the neck, without tamping, pour vinegar, close the lid and put for a week in a dark, cool place. Then strain, bottle, put in each sprig of fresh basil. Store in a cool place for no more than 2 months. To increase the shelf life, warm the finished vinegar in a closed bottle in a water bath for 15 minutes, then slowly cool.

spicy vinegar

Products: fruit or wine vinegar, 2-3 sprigs of flowering tarragon, a small chili pepper, 1 green dill umbrella.

Rinse the greens thoroughly, dry on a towel. Put in a liter bottle, add pepper, pour vinegar, close the lid and put for a week in a dark, cool place, shake regularly. Unstrained vinegar can be stored in a cool place for no more than 2 months. To increase the shelf life, strain the vinegar and heat in a closed bottle in a water bath for 15 minutes, then slowly cool.

Garlic Lemon Vinegar

Ingredients: a head of garlic, 1 lemon, 1 hot pepper, 750 ml of fruit or wine white vinegar.

Peel the garlic, rinse, put the cloves in a sterile bottle, add the lemon washed in hot water, cut into slices, pepper, pour vinegar and leave in a sealed container in a dark place for 2-3 weeks.

Vinegar with orange

Ingredients: 450 ml white wine vinegar, zest of 1 orange, 1 sprig of green basil.

Finely chop the zest, pour vinegar, add basil, close the lid and leave in a dark place for 2-3 weeks.

Vinegar for vinaigrette

Ingredients: 1 liter of wine vinegar, 1 Antonov apple, 50 g of dill greens, 50 g of celery greens, 2-3 black currant leaves and 1 bay leaf.

In a glass jar, put an apple cut into slices, sprigs of celery and dill, bay and currant leaves, pour vinegar and close tightly. Insist in a dark place for 15 days, shaking the jar regularly. Pour the finished vinegar into bottles and seal tightly.

Vinegar on herbs

Products: vinegar, herbs (basil, lovage, marjoram, lemon balm, mint, thyme, tarragon).

Rinse the herb chosen for aromatization, dry it on a towel. Lightly compacting a liter jar, fill it with green mass up to half, pour vinegar (4-6%), close the jar with a lid and put in a cool dark place for 15-20 days, shake the contents of the jar once a week. Strain the finished vinegar, bottle it, close with corks and heat in a water bath for 15-20 minutes. Cool in the same water that was boiled.

flavored vinegar

Products: vinegar, anise seeds, coriander, celery, cumin and dill seeds in equal proportions.

Mix the seeds well, pour 3 tablespoons of the mixture into 450 ml of 4-6% vinegar, close the lid and leave in a dark place for 15-20 days. Then strain the vinegar, bottle it, close it with stoppers and heat it in a water bath for 15-20 minutes. Cool in the same water that was boiled.

Vinegar with tarragon

Products: 1 l of 6% white wine vinegar, 2 sprigs of tarragon, mint and basil.

The washed greens are dried, put in a glass jar, poured with vinegar, tightly closed and placed on a sunny windowsill for a week. Shake the jar periodically. Then filter and insist on a new portion of herbs. So repeat 2-3 times. Strained vinegar is bottled, tightly closed and stored in a dark, cool place.

Tips

· Ready vinegar is stored in a dark place for no more than 2 years in a tightly closed container. Flavored vinegars keep no more than 6 months. Fruit and herbal vinegars lose their freshness and color over time, but apple vinegar becomes richer and more fragrant.

· The optimum temperature for storing vinegar is from +5 to +15ºС.

· For dressing salads, it is better to use not vinegar, but marinade dressing, with a vinegar content of no more than 0.2-0.6% acid. In addition to vinegar, water, salt, sugar are added to the dressing, if desired, clove buds, mustard seeds, bay leaves, cinnamon sticks, allspice black and white peppercorns.

· When buying fruit vinegar, pay attention to the concentration of acid - in natural it is not higher than 4-6%.

· The sediment that appeared after six months suggests that the vinegar is natural.

· Synthetic vinegar can be used for canning, but only natural vinegar for healing and healthy eating.

The benefits of natural vinegar have long been known. This product is rich in minerals, calcium, silicon, iron, fluorine, magnesium, pectin, organic and amino acids, vitamins (A, B, E, C, P) and beta-carotene.

Vinegar, obtained as a result of the fermentation of fruits, berries or herbs, is useful to eat, as well as used for medical and cosmetic purposes. However, purchased natural vinegar is not always safe. Therefore, I share recipes for making high-quality natural vinegar at home.

Natural Vinegar Recipes

Apple vinegar

One of the most popular. It helps to lose weight, cleanses the body of toxins, normalizes blood pressure and protects the heart. Apple cider vinegar is used as a mouth rinse (very weak solution), for rinsing hair and enriching skin cosmetics.

Ingredients
5 kg apples
5 liters of water
50 g yeast
100 g black bread crumbs
0.5 kg of honey (can be replaced with sugar)
Cooking
Grind the washed apples through a meat grinder along with the seeds and peel. Place in a wide-mouthed bowl. Add warm water, yeast, breadcrumbs, honey.
Keep the dish open in a warm, dark place for 10 days, stirring the grounds daily.
Strain the liquid, cover with a clean cloth (gauze) and leave for 2-3 months in a warm room. The vinegar will be ready when fermentation is over and the liquid clears.
Pour the finished vinegar into bottles, close tightly and store in a dark, cool place.

Fruit or berry vinegar

To prepare such vinegar, you can take almost any fruit or berry - peaches, cherries, plums, raspberries, blueberries. Fruit and berry vinegars are great for dressing salads, giving dishes different flavors, and even just diluted in water - for drinking. After rinsing with vinegar solution, the hair becomes softer and more manageable.

Ingredients
10 kg of fruits or berries
5 liters of water
500 g sugar or honey
Cooking
Place washed fruits / berries in a glass container, tamping.
Add water and sugar (for a more subtle aroma and taste, use honey).
Cover with several layers of gauze and put for 2 months in a warm dark place.
At the end of fermentation, strain, pour into bottles and close tightly.

Vinegar on herbs

To prepare it, you need to take a basic natural vinegar (apple, wine, grape or rice).

An excellent dressing for dishes will be vinegar infused with herbs: fresh basil, parsley, dill, tarragon or marjoram. Here's how to cook using basil vinegar as an example:
Ingredients
500 g fresh basil
1 liter base vinegar
Cooking
Fill a glass container with a wide mouth with basil leaves, pour vinegar over it and infuse for 10 days.
Strain the liquid, change the leaves for fresh ones and leave for another 14 days.
But medicinal and cosmetic herbal vinegars are prepared differently. For example, chamomile vinegar:

Ingredients
1 stack dried or fresh chamomile
2 stack basic apple cider vinegar
Cooking
Bring the vinegar to a boil in a covered stainless steel container. Fill them with washed and dried chamomile.
Insist in a dark warm place for 14 days. After this period, strain the infusion.
It is good to add a couple of drops of this vinegar to the water for washing (the skin becomes elastic and supple), as well as for rinsing blond hair.
Pink vinegar (with tea rose petals), prepared according to the same principle, is an excellent remedy for skin regeneration, with skin peeling, fungal diseases, keloid scars. It is good to add such vinegar to the bath.

Citrus vinegar is used for rubbing and wraps, and helps in the fight against cellulite. It is prepared in the same way, 1: 2 (500 g of lemon, orange and grapefruit zest per 1 liter of base vinegar).
The list of recipes could go on. After all, you can prepare natural vinegar, as you can see, from almost anything. How do you like such unusual interpretations?

Vinegar is a product used in cooking as a seasoning and preservative, containing a large amount of acetic acid, obtained from food alcohol-containing raw materials, by microbiological synthesis using acetic acid bacteria. It is a colorless liquid with a specific aroma and a strongly sour taste.

The first vinegar, by fermenting wine, was obtained about 3 thousand years ago. Then the winemakers discovered that if grape wine is not corked after preparation, then after a few weeks it turns sour and turns into a caustic and sour product that can be used as a seasoning and preservative. A little later, they learned how to prepare vinegar from honey, vegetables, grains and fruits. But the principle of making vinegar has not changed over time: first, alcoholic fermentation is used, and then acetic acid.

Information about vinegar:

Vinegar Ingredients:

Vinegar consists of approximately:

97% water;
3% from carbohydrates.

Vinegar is natural and synthetic. Natural vinegar, depending on the product on the basis of which it is made, contains tartaric, malic, citric, succinic acid, acetic, oxalic, lactic, as well as aldehydes, alcohols and water. Synthetic vinegar contains acetic acid and water.

Vitamin and mineral composition of natural vinegar depends on the product on the basis of which it is made. Apple cider vinegar contains vitamins such as A, B1, B2, B6, C, E and minerals - calcium, magnesium, sodium, iron, potassium, copper, sulfur and phosphorus.

Wine vinegar contains vitamins such as A, B5, C and minerals - potassium, fluorine, sodium, zinc, copper, manganese, calcium, iron, magnesium and phosphorus. In synthetic table vinegar 9% vitamins and minerals are absent.

The calorie content of 100 grams of vinegar depends on its type:

table synthetic 9% vinegar - 11.3 kcal;
apple cider vinegar - 21 kcal;
wine vinegar - 9 kcal;
rice vinegar - 41 kcal;
malt vinegar - 54 kcal.

Types of vinegar:

Vinegar is classified according to the principle of preparation, the percentage of acetic acid, and the starting material on the basis of which it is prepared.

Vinegar according to the principle of preparation is:

natural, derived from natural products;
synthetic, obtained by diluting chemically produced acetic acid.

3% vinegar;
5% vinegar;
6% vinegar;
9% vinegar;
any other % acetic acid content.

Vinegar according to the product on the basis of which it is made can be:

Alcoholic. This vinegar is obtained by fermenting alcohol. It does not have a pleasant smell and is used mainly for marinating meat.
Apple. It is obtained from apple cider. Most popular in Russia, USA and France. It has a pleasant aroma and slightly sour taste. It is used mainly for cooking fish dishes, pickling vegetables and acidifying sauces.
Wine. This type of vinegar is obtained by fermenting wine or juice. It is widely distributed in wine producing countries such as France. It happens white and red, depending on the basis of which wine it was prepared. Has a pleasant smell. Mainly used for making marinades, sauces, salad dressings.
Rice. It is made from glutinous rice and comes in black, red and white varieties. Most common in Asian countries. It is used mainly for making sushi, rice noodles, seafood, gravies and sauces. It is a good marinade.
Malt. This type of vinegar is made from beer wort. Most popular in the UK. It has a delicate taste and aroma. It is mainly used for marinating fish and vegetables, as well as for canning. The British use it as a spice in their popular fish and chips dish.
Coconut. Made from coconut milk. Popular in the Philippines and India. It has a sweet taste and a pungent smell. Suitable for marinating pork and salad dressings for seafood and chicken.
Reed. This type of vinegar is obtained by fermenting cane sugar syrup. Popular in southern countries where reed grows. It has a rich taste and unusual aroma. Excellent as a seasoning for fried poultry, fish and pork dishes.

How to dilute vinegar:

It is not uncommon to find vinegar essence or vinegar with a higher concentration of acetic acid than required in the recipe. In this case, it is not necessary to go to the store for vinegar with the desired concentration of acetic acid, because it can be diluted with water. This is easy to do - you need to calculate in what proportions to mix vinegar and water, and then mix.

(Initial Vinegar Concentration / Desired Vinegar Concentration) – 1.

For example, you have a tablespoon of 70% vinegar essence, and you want to get 9% vinegar from it. Let's use the formula: (70% / 9%) - 1 = 7.8 - 1 = 6.8. We round the resulting value for simplicity to 7. From the formula it follows that to obtain 9% vinegar from 70% vinegar essence, you need to mix a tablespoon of 70% vinegar essence with 7 tablespoons of water.

By this principle, one can calculate the number of parts of water that must be added to concentrated vinegar to produce vinegar with any lower acetic acid content. It is only necessary to remember that the parts to be mixed should be equal - if you took a teaspoon of the original vinegar, then add parts of the water to it with teaspoons, if you took a tablespoon of the original vinegar, then you need to dilute it with tablespoons of water, if you took 100 milliliters of the original vinegar , then you need to dilute it with so many parts of water of 100 milliliters each, which are obtained according to the formula, that is, multiply 100 milliliters by the result of the formula.

Below are tables with proportions for diluting vinegar:

Dilution of vinegar essence:

Desired vinegar solution	Initial vinegar essence
Desired vinegar solution	90%	80%	70%
3%	29	25,7	22,4
4%	21,5	19	16,5
5%	17	15	13
6%	14	12,4	10,7
7%	11,9	10,5	9
8%	10,3	9	7,8
9%	9	7,9	6,8
10%	8	7	6

The calculated field of this table indicates the number of parts of water to be added to 1 part of the original vinegar. The parts must be equal. For example, to obtain 3% vinegar from 70%, you need to add 22.4 equal parts of water to 1 part of 70% essence. For example, if a part is a teaspoon, then mix 1 teaspoon of 70% essence with 22.4 teaspoons of water. For simplicity, values can be rounded up.

Vinegar dilution:

The calculated field of this table indicates the number of parts of water to be added to 1 part of the original vinegar. The parts must be equal. For example, to obtain 3% vinegar from 7%, you need to add 1.4 equal parts of water to 1 part of 7% vinegar. For example, if the part is a teaspoon, then mix 1 teaspoon of 7% vinegar with 1.4 teaspoons of water. For simplicity, values can be rounded up.

How to make vinegar at home:

If you want to use 100% natural vinegar in your dishes, you can make your own. Most often in Russia, apple or wine vinegar is prepared at home.

Homemade apple cider vinegar recipes:

1. Overripe Apple Cider Vinegar:

To create apple cider vinegar for this recipe, you will need the following ingredients:

overripe apples - 1 kilogram;
granulated sugar- 50 grams for sweet apples or 100 grams for sour apples;

In addition to the ingredients, you will need a large enameled pot and jars.

Wash apples well.
Cut apples and crush into pieces.
Boil water and cool to 70 degrees Celsius.
Transfer the crushed apples to an enamel pan and pour hot water so that the water hides the apples by a couple of centimeters.
If the apples are sweet - add 50 grams of sugar to the pan, and if sour - 100 grams. Mix.
Put the pan in a dark and warm place and cover with a cloth. Leave for 2 weeks. Stir occasionally with a wooden spoon.
Strain the contents of the pot into jars, leaving room to the brim for the vinegar to ferment, as it will increase in volume during fermentation.
Leave for 2 weeks in a warm and dark place for further fermentation. If the liquid has brightened and acquired a pleasant sour taste, the fermentation process is over.
Strain the vinegar and bottle it for storage and use. Close bottle caps tightly and store in a dark place.

Vinegar from overripe apples is ready!

2. Apple cider vinegar from regular apples:

To create apple cider vinegar for this recipe, you will need the following ingredients:

apples - 1.5 kilograms;
real Bee Honey- 150 grams;
rye bread - 50 grams;
water - 2 liters;

In addition to the ingredients, you will need a large enamel pot, jars and a grater.

If everything is there, then you can proceed to the creation of apple cider vinegar, following a step-by-step recipe:

Boil 2 liters of water and cool to room temperature.
Wash apples well.
Grate apples on a coarse grater. Do not discard cores.
Put the grated apples together with the cores in an enamel pan and pour 2 liters of boiled water at room temperature, do not top up to the brim, leave room for fermentation.
Put in a jar 50 grams of rye bread and 150 grams of real bee honey.
Put the pan in a warm and dark place, cover with a cloth and leave for 12 days. Stir occasionally with a wooden spoon.
Then strain the contents of the pan into jars and cover them with a cloth.
Leave in a dark and warm place for a month. If the liquid has brightened and acquired a pleasant sour taste, the fermentation process is over.
Strain the vinegar and bottle it for storage and use. It is good to close the lids and store in a dark place.

Vinegar from ordinary apples is ready!

Homemade wine vinegar recipe:

To make grape vinegar at home you will need:

grapes - half a three-liter jar;
granulated sugar - 140 grams;
water.

In addition to the ingredients, you will need a three-liter jar.

If all the ingredients are there, then you can proceed to the creation of wine vinegar, following a step-by-step recipe:

Boil a little more than half a three-liter jar of water. And then cool to room temperature.
Wash the grapes well, select diseased berries and discard.
Lay the grapes up to half a three-liter jar.
It is good to knead the grapes in a jar with your hand.
Pour boiled water at room temperature into the jar up to half.
Add 70 grams of sugar.
Mix well with a wooden spoon.
Cover the jar with gauze and place in a dark and warm place for 12 days. Stir once a day with a wooden spoon.
Strain the grape juice, squeeze out the pulp and discard.
Strain the juice into a three-liter jar.
Add 70 grams of granulated sugar and mix well with a wooden spoon.
Cover the jar with gauze and put in a dark and warm place for 2 months.
As soon as the mixture stops fermenting and brightens a little, strain it into glass bottles.
Cork bottles with stoppers and store in a cool, dark place.

Wine vinegar is ready!

How to replace vinegar:

There are situations when you need to cook a dish whose recipe includes vinegar, but there is no vinegar at home. Then the question arises, what can replace vinegar in the recipe. Everything is very simple. Vinegar can be substituted citric acid or lemon juice.

Proportions for replacing vinegar with citric acid:

To obtain the equivalent of 70% vinegar essence, you need to dilute 1 tablespoon of citric acid in 2 tablespoons of water.

Table vinegar production technology:

In general, the technological scheme for the preparation of table vinegar in production includes 7 stages:

First, the process of preparing the wort is carried out by mixing water, alcohol, various salts and sugar, which contributes to the development of bacteria that will oxidize the main product and release acetic acid.
Next, a filler in the form of birch or beech shavings is introduced into the oxidizing generators, which is irrigated with wort and a product for oxidation, for example, alcohol. Fermentation takes place. Alcohol is oxidized to acetic acid within 5 days.
Next, the resulting vinegar is drained and clarified using gelatin and activated charcoal.
The liquid is filtered from the precipitate.
The vinegar is then diluted with water to obtain a solution with the required acetic acid content.
The vinegar is then pasteurized to increase its shelf life.
Poured into containers and packaged.

Vinegar is produced according to “GOST R 56968-2016 Table vinegar. Specifications”.

The shelf life of vinegar depends on its type and percentage of acetic acid, it is indicated on the label.

The benefits of vinegar:

Only natural vinegar containing vitamins and minerals can be beneficial to health, while synthetic vinegar does not bring any benefit to the human body, since it does not contain minerals and vitamins.

It should be noted right away that natural vinegar can only benefit human health if it is added to dishes as a seasoning or preservative in moderation, in the proportions indicated in proven recipes. You can’t just drink vinegar like that, so you can get a chemical burn of the gastrointestinal tract and cause serious harm to the body. That is why vinegar should be stored out of the reach of children.

Benefits of apple cider vinegar:

Apple cider vinegar is made from apple juice, which is rich in minerals and vitamins found in apples. A small amount of apple cider vinegar, which enters the body as part of the main dish, helps to strengthen the immune system, due to the presence of a large amount of vitamins and minerals in it. Apple cider vinegar stimulates metabolic processes and speeds up digestion. It is useful in that it improves the removal of toxins and toxins from the body. Reduces cholesterol levels and improves the condition of blood vessels. It has antiseptic and diuretic properties. Helps strengthen hair and nails.

The benefits of wine vinegar:

Wine vinegar is made from grape juice, which is rich in minerals and vitamins found in grapes. Getting into the body as part of the main dish, wine vinegar slows down the aging process, lowers cholesterol, cleanses blood vessels and strengthens the cardiovascular system. Improves the functioning of the lungs, gastrointestinal tract and urinary system. Wine vinegar normalizes the functioning of the nervous system, improves hair and nails. It is an antioxidant and antiseptic.

Harm of vinegar:

Vinegar can cause the most severe harm to the body if it is drunk as a liquid. After that, a person receives a chemical burn of the mucous membranes, food poisoning and kidney failure occur. That is why vinegar should be consumed only in small quantities as part of the main dishes prepared according to proven recipes. The vinegar bottle should be kept out of the reach of children to avoid poisoning the child.

But even in the composition of dishes, vinegar can be harmful and contraindicated for people with diseases of the stomach and intestinal tract, such as gastritis, ulcers, colitis, enteritis, and hyperacidity. Vinegar can harm these categories of people in that it can exacerbate these diseases. Also, do not use vinegar for people with obesity, nervous disorders, hypertension, nephritis, hepatitis, cholecystitis and cystitis.

For healthy people, without the mentioned diseases, vinegar should be consumed sparingly as part of dishes prepared according to proven recipes. Only in this case, vinegar will not harm the body, and natural vinegar will have a beneficial effect on the body.