Composition / ingredients
Cooking method
1. Pour the cider into a container for three-quarters of the total volume, do not close the lid, leave it in a dark place at room temperature, mix daily.
2. After 20-30 days, an acetic smell will appear, at this stage you need to try vinegar to find out if it has reached the desired strength.
3. Filter the vinegar through gauze folded in 2-3 layers. This is necessary in order to remove the characteristic film and protect the vinegar from further fermentation.
4. At this stage, the vinegar is completely ready, it can be used for its intended purpose. Also, at the end of fermentation, it can be pasteurized, this will allow the vinegar to be stored longer. To do this, simply heat the vinegar on the fire before bottling it.
Store vinegar in a dark place at room temperature.
Caloric content of the products possible in the composition of the dish
- Cider - 45 kcal/100g
