Homemade vinegar - apples, rosehip and honey
Virtually all apples are suitable for the preparation of apple cider vinegar. The best, however, will be fruit from a reliable source, organic, without chemical spraying. If you use such fruits then do not wash them, the bacteria on the peel will feed on the sugar, which will speed up the fermentation process.
We can use homemade apple cider vinegar in salads or simply drink it diluted with water. Such a drink greatly improves the functioning of the digestive system and strengthens immunity.
1 large apple or 2 smaller ones
a handful of rosehips
a handful of wild rose petals (if found on bushes, if we cannot add dried or omit)
1 liter of boiled water
4 tablespoons of honey
50 ml of homemade apple cider vinegar starter (optional)
The apples are cut into quarters or eighths and the seeds are removed. We put it in a jar and add fruit and rosehip petals. If you want vinegar with a spicy note, you can add cinnamon stick, cloves, anise or black peppercorns as you wish. Mix warm water (not hot!) With honey and pour it over the fruit.
If we have, add a starter in the form of home-made apple cider vinegar. A dash of homemade apple cider vinegar will speed up fermentation. Press the fruit so that nothing flows onto the surface of the pickle, otherwise it will start to mold. We can press with a small saucer, a weck glass lid, a stone, a small jar filled with water or special silage clamps.
Cover the jar with fruit with a cloth or gauze folded several times and put it in a warm place for about 4-5 days. The finished vinegar can be recognized by its light, healthy clouding, beautiful smell and, of course, taste. Strain and pour into bottles.
A recipe taken from the book " The taste of wild plants " by Patrycja Machałek < / p>