Apple cider is one of the favorite drinks in the world when it comes to toast on special occasions, such as Christmas. It is the drink par excellence, next to champagne. For the after-dinner special meals and family events for its delicious and characteristic bittersweet taste and its low alcoholic gradation.
From it you get one of the most used salad dressings in the world, it is the apple cider vinegar, and it is not for less, its flavor, aroma and qualities make it an elixir.
As the name implies, apple cider vinegar is obtained by fermenting the sugar from the apple sumo or from the apple cider.
The fermentation of the apple sugars can be achieved by the action of the yeasts existing in the fruit, which is known as Natural Fermentation or by the centrifugation, pasteurization or elimination of the yeasts, techniques known as Fermentation by selected yeasts, technique used on an industrial scale to produce raw apple cider vinegar.
In the industrial production of apple cider vinegar, after fermentation lasting 4 to 5 days, it goes through a resting cycle where the alcoholic fermentation ends and the sugar disappears completely.
The resulting cider is separated from the solid particles deposited in the bottom, since these can disrupt the acetic fermentation of the cider, which is nothing else than the transformation of alcohol into acetic acid, the main responsible for the flavor and aroma of this formidable product.
After this fermentation, the vinegar is stored for 4 to 6 months in wooden barrels to develop flavors, to then be filtered again and bottled for distribution.
But, since we do not live in an industry and in spite of the benefits, most of us are only simple connoisseurs of apple cider vinegar. Sometimes it is difficult to get it, either because of its price or because the supermarket in your locality does not offer it, and since naturally obtained is always a super healthy option we bring you a recipe so you can prepare it at home and take advantage of all its qualities and benefits, mainly those related to digestion and weight loss.
Recipe for making homemade organic apple cider vinegar
Although many people usually call it apple´s vinegar, the correct name is apple cider vinegar, because it is obtained from the fermentation of the apples before being used. This step is to prevent the spread of bacteria.
Step by Step
Ingredients and materials:
1 kg of organic apples
3 spoonful of sugar
Mineral water (amount needed)
Well sharpened knife
Glass container with wide neck (previously sterilized)
Piece of paper
- Peel the kilo of organic apple and remove the center, separate the pulp and verify that it is a light color; if it is brown it will spoil the flavor of the vinegar.
- Cut the pulp into pieces and place them inside the glass container.
- Add the sugar and mineral water until it completely covers the apples.
- Cover the bottle with the paper that acts as a filter and attach it with the elastic band
- Let rest in a dark place and the third day you will have the apple juice ready
- The next stage of the process is fermentation. Let the juice stand in the jar in the same place without light for about five or six weeks. To achieve a correct fermentation the bottle should be at a temperature of 15 to 26 degrees centigrade.
- After this period, filter to eliminate the solid remains and keep the liquid
- Store the liquid again in the glass jar and put it back in the dark place, but this time you should remove it every two or three days.
- Try a tablespoon of vinegar each time you go to try it. You will have your vinegar ready when you have the desired acidity point for you
Like apples, apple cider vinegar brings great health benefits such as:
Reduces high cholesterol levels: helps reduce high cholesterol levels and triglycerides, in the case of high cholesterol helps reduce the presence of LDL cholesterol commonly known as bad cholesterol, which is a lipoprotein. This is responsible for bringing cholesterol from the liver to the tissues of the body. Apple cider vinegar helps prevent it from accumulating in the arteries by stimulating the production of HDL cholesterol, or good cholesterol, which sweeps excess cholesterol from the tissues.
- Reduces blood pressure: helps control blood pressure levels, optimal consumption in people with high blood pressure by breaking down deposits of phlegm and fat that exert pressure against the arterial walls leading to better general circulation.
- Reduce glucose levels: helps to effectively control blood glucose levels. One theory states that the acetic acid in apple cider vinegar reduces the rate at which carbohydrates are converted to glucose.
Apple cider vinegar should never be used as a substitute for a medication prescribed by a doctor, in the medical cases described above, but as an additional natural option.
The apple cider vinegar has a strong and intensely acid taste, for this reason it should not be taken pure, but, to take advantage of all its benefits and properties, it should always be diluted in water. In fact used as a dressing, we do not consume it raw because it mixes with the properties of the other ingredients in salads.
Prolonged consumption of apple cider vinegar can cause low potassium levels and lower bone density. So, if low potassium levels are part of your medical history or you suffer from osteoporosis, consult your doctor before consuming it.
With all this the consumption of apple cider vinegar is ideal to maintain good health, in addition to that we make sure to use a 100% natural product, while we prepare our meals with a delicious product. Of easy preparation in our homes or buying it in the store of our convenience. The apple cider vinegar is definitely an excellent option for our meals and to improve the taste of them