Homemade apple cider vinegar
A source of probiotics and organic acids, this homemade apple cider vinegar promotes digestive health and supports blood sugar levels. Its refreshing taste is perfect for dressing salads and marinades.
Do not wash or peel the apples (400 g), just cut out any rotten or wormy spots. Grate the apples on a coarse grater, pour in warm non-boiled water (500 g), and mix.
Add sugar (50 g) and dry rye bread (20 g), and mix again. Transfer the mixture to a glass jar or enamel container, cover with several layers of cheesecloth, and place in a warm spot.
On keto, it’s better to consume such fermented products in small portions. If the recipe contains sugar for fermentation, most of it is used to feed the bacteria and yeast, and readiness should be checked by taste: the drink or preparation should not remain noticeably sweet.
The vigorous fermentation lasts about 14 days. During this time, stir the mash 3 times a day.
Strain the mass through a colander, thoroughly squeezing the apple pomace. Then strain the liquid through a sieve with cheesecloth. For every liter of the obtained liquid, add sugar (100 g), mix until dissolved, and pour into a jar.
Leave the mash for quiet fermentation for 40-60 days. Do not stir or move the jar. When the foam disappears, the liquid lightens, and sediment forms, fermentation is complete.
Carefully remove the vinegar from the sediment and leave it for another 10 days. Then bottle it and store it in a cupboard to mature for 2-3 months.
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