Natural homemade apple cider vinegar - a recipe for making apple cider vinegar at home.

To start cooking, we need ripe, or better yet overripe, apples, carrion or waste from other apple preparations (for example, what we have left after making apple jam, juice or syrup).

See below for how to make your own apple cider vinegar. The preparation is quite simple.

Wash the prepared apples thoroughly in two or three waters and finely chop or crush them in a mortar.

Place the apple mass in a wide enamel container, add sugar in a ratio of 1:20 (or 50 grams of sugar per 1 kilogram of apples) for sweet ones and 1:10 (that is, 100 grams of sugar per 1 kilogram of apples) for sour apples.

After this, pour the crushed fruits with water heated to 60-70 degrees, so that the water level is about 2-3 fingers higher than the level of the apples.

Then we cover the pan with a wooden circle, put pressure on top and place it in a warm room so that the sun's rays do not fall on the pan.

Once every two days, the contents of the pan must be thoroughly mixed.

After 14 days, filter the mass through a triple layer of gauze and pour into large bottles, leaving them 5-7 cm empty, and close with sterilized stoppers. For longer-term storage, you can fill the plugs with paraffin.

Natural apple cider vinegar prepared at home according to this recipe does not require any special storage conditions. It can be stored well in a dark place at a temperature of +4 to +20 degrees. If the place where apple vinegar is stored is not darkened, then you should simply darken the bottles by wrapping them in thick dark paper.