Food Alphabet
Apple cider vinegar
The basis of apple cider vinegar is the juice obtained as a result of fermentation of apples. To prepare this vinegar, you will need to chop the apples, and then pour them with water. After adding sugar, the fermentation process begins, which results in the formation of acetic acid. At the end of the fermentation procedure, the liquid is filtered and poured into containers.
As a rule, apple cider vinegar, prepared according to home recipes, contains from 3 to 5% acid. Here, the percentage of acid depends on the variety of apples: the more sweetness in them, the stronger the vinegar turns out.
In cooking, apple cider vinegar is used as an acidic additive to salads, vinaigrettes and other dishes. At the same time, apple cider vinegar itself is a useful dietary and therapeutic product.
