how to make vinegar

how to make vinegar? It started with the sour and pungent scent that was stolen into our noses while the pickle was being established and we met with vinegar. Over the years, we have witnessed its benefits. We used it to clean, and when we wanted to weaken, we always went to the circus. Our food is in our waters. In fact, it's been one of our basic healing sources for centuries. Recently gained prominence.

 

But the basis of the vinegar lies in the fermentation. This process takes months. We are unable to say that we are benefiting from the full benefits of vinegar because they are products of rafination in the vinegar that we receive from Market shelves. However, it is possible to make this natural miracle a little labor, a little patiently at home and take advantage of all the benefits.

We begin the journey of vinegar, where you will be proud to say, "I did it."

 

 

The truth is: what is fermentation? What are the benefits of fermenting products?

how to make vinegar

 

Before we tell you about the production of vinegar, we have a very important matter to know, the fermentation we are familiar with. We will talk about how important it is to you by summarizing as many of the hundreds of recognition on the subject as possible, without adding a new one.

 

Fermentation is the name given to fermented substances with the help of bacteria and fungi. At the end of the fermentation process, the fermented fruit, vegetable, etc. becomes one of the most beneficial things for our body. Examples of fermentation products; Vinegar, boza, sour yeast, sour leavened bread, homemade yogurt, homemade sausage can be counted.

 

Let's talk about what's the use of it? We have two brains in our body, actually. Our second brain is our intestines. The most important things to work in their healthy way is the beginning of the probiotics that it possesses. Fermenting products allow probiotics to live, helps to multiply. Therefore, the products that have been fermented are very valuable. It's very important to consume them. At the beginning of the most beautiful products in the fermentation comes vinegar.

For the production stages...

 

A true miracle: what is the source of vinegar?

what is the source of vinegar

 

 

First of all, let's start by making a circus and explaining what you need to know. Vinegar, fermented substance. For his bathing suit, the mother of vinegar is needed. If we are to come to the cause of the mother of vinegar; The first time you set up the circus, there's a jelimsi layer. You can hide this plate and use it in the construction of your other vinegar.

 

The ingredients that enable the formation of vinegar are; Sugar rates are high and natural fruits with clean drinking water, chickpeas, bulgur like pulses. After you set up vinegar with these ingredients, you can store the mother of vinegar in a dry, clean and medium-heat environment in a jar, and build your vinegar without needing any other substance to make the next vinegar.

 

The color of the vinegar will vary according to the fruits. Mind your own.

 

 

Make sure you know: the tricks of homemade vinegar

 

the tricks of homemade vinegar

 

 

There are a few very important ingredients for vinegar: natural fruits, pulses and water. If you have these materials, there's no reason why you shouldn't build a vinegar. Try to find the most natural of that fruit, which you will build with the fruit. Free, unmedicated, unpainted fruits will improve the quality of your vinegar and enhance the taste. Use the sweetest ones of the fruit and be careful not to include the rotten parts. Rotten fruits spoil the taste of your vinegar, preventing it from being fermented, beware! Let's say your fruit isn't sweet enough, but you want to build vinegar. If you don't have the vinegar, natural honey and natural molasses is the beginning of the most beautiful things to accompany you.

 

Wash these fruits thoroughly and cleanse them from the rotten parts. Never peel the shells of the fruit. They're very important for the circus process. The tiny little slice of the hard-textured fruits will help you get results quicker.

 

Then prepare a clean drinking water. If you're setting vinegar for the first time, you won't have a mother of vinegar. Therefore, keep the chickpeas, bulgur and organic honey at your fingertips. Always use glass jars. You may not receive the yield you expect from the vinegar to be prepared in plastic bottles. Stir with a silicone or plastic spoon by adding fruits, bulgur, chickpeas and honey. Shelve the wooden spoons in this process. Close the jar's mouth with a gauze. After closing the lid tightly, leave it in a cool, dry and direct-light environment for up to 20 days. Open the lid in 2 days and stir.

 

We'll wait another 20 days at the end of the process. Then you will see that the vinegar is formed. Take the mother of the circus. Carefully transfer the glass to a rough way. Then pass your vinegar through the Cheeseclothan. Empty the glass bottles. You can also sweeten it with honey or add salt at this stage.

 

Let's come to our tariffs. In order not to leave you indescribable, we attach the recipe of the 3 most used vinegar below. Each of the recipes is suitable for jars of 5 kg. they should.

Homemade apple cider vinegar recipe