Homemade grape vinegar
A source of probiotics and antioxidants, homemade grape vinegar supports gut health and the immune system. It has a bright, refreshing taste, making it perfect for salad dressings and marinades.
Do not wash the grapes (1000 g) if they are clean and you are confident in the quality of the raw material. Remove the berries from the stems and crush them in a food processor or blender along with the seeds.
Transfer the grape pomace to a three-liter jar. Add sugar (100 g) and warm non-boiled water (1000 g), and mix.
On keto, it is better to consume such fermented products in small portions. If the recipe includes sugar for fermentation, most of it is consumed by bacteria and yeast, and readiness should be checked by taste: the drink or preparation should not remain noticeably sweet.
Cover the jar with cheesecloth and leave it in a dark warm place for about 2 weeks. Stir the mixture daily to oxygenate it.
After 2 weeks, strain it, squeeze the pomace well, and discard it. Pour the liquid back into the jar, add sugar (50 g), cover with cheesecloth, and leave it in a dark warm place.
Do not stir the vinegar further. Leave it for 2-2.5 months until it lightens and becomes more transparent. Strain the finished vinegar, pour it into glass bottles, and store it in a cupboard.
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