Apple cider vinegar has a subtle aroma and a mild sour taste, commonly used in various dishes. It is also often diluted with water and consumed as a weight loss aid. This fruit vinegar is also a popular ingredient in hair and skin care routines.
A study found that consuming one to two tablespoons of apple cider vinegar (approximately 15-30ml) daily may support an average weight loss of 1.2-1.7kg over three months in adults. Simply dilute the vinegar with water for drinking, or use it as a salad dressing.
You can easily make apple cider vinegar at home with simple and affordable ingredients, resulting in a delicious and safe product.
## Method 1:
### Ingredients:
– 1kg of apples (green or red)
– 1 liter of boiled and cooled water (or bottled mineral water)
– 1 bowl of sugar
– Glass jar for fermenting
When choosing apples, look for firm, fresh ones with smooth, shiny skins. The apples should feel heavy and solid. Sweeter apples with more juice are preferred over larger, fluffier ones for making vinegar.
Thoroughly clean the glass jar with boiling water to sterilize it, then let it air dry completely.
### Steps:
– Wash the apples, soak them in a dilute salt solution, and then rinse them again with clean water. You may peel the apples or leave the skins on, according to your preference.
– Cut the apples into small pieces, removing the cores.
– Place the apple pieces into the glass jar, adding a layer of sugar after each layer of apples. You can use rock sugar, brown sugar, or white sugar, depending on your preference and availability.
– Pour in the water until the apples are completely submerged. Leave some space at the top of the jar, as the vinegar will produce bubbles and gas during the fermentation process.
– Seal the jar and store it in a cool, dry, and ventilated place for two weeks. Occasionally open the lid to release the gas.
–
– After two weeks, taste the vinegar to check if it has reached your desired level of sourness. The longer it ferments, the sourer it will become. Once it’s to your liking, filter out the apple pieces, bottle the vinegar, and let it sit for another two weeks before using.
– The final product will be a light yellow, slightly translucent vinegar with a sour taste and a hint of sweetness, along with a pleasant aroma.
## Method 2:
### Ingredients:
– 4 apples
– 200 grams of sugar
– 400ml of rice vinegar
Adding rice vinegar accelerates the fermentation process.
### Steps:
– Wash the apples, soak them in salted water to remove surface bacteria, then rinse and drain them.
– Cut the apples into small pieces, discarding the cores. Place the apple pieces into a clean jar, alternating with layers of sugar.
– Pour in the rice vinegar and seal the jar.
– Store the jar in a cool, ventilated place, occasionally opening the lid to release the gas. When the vinegar turns yellow and has a pleasant sour taste and aroma, filter out the apple pieces and pour the vinegar into a clean bottle. You can store it at room temperature or in the refrigerator.
Homemade apple cider vinegar may have some fine apple sediment at the bottom of the bottle, which is normal and nothing to worry about. Simply shake the bottle before use, as this won’t affect the flavor.
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