1. It is not advisable to drink apple vinegar on an empty stomach.
You can drink apple vinegar as soon as it is opened, but it should not be opened for too long.
3. Apple has a high degree of acetic acid, so it is not suitable to drink too much. Every time 100 ml is enough.
4. Apple vinegar plus acidic food is easy to hurt esophagus and stomach.
How to choose apple vinegar?
The fresher the apple vinegar, the better. The choice depends on the manufacturer and production date, and it is appropriate to choose a big brand.
How to preserve apple vinegar?
Store apple vinegar in the refrigerator.
Method for making apple vinegar
Ingredients: apple white vinegar rock sugar
1. Wash the apple, dry the surface moisture, and then cut it into small pieces (dry the surface moisture, which is beneficial to preservation);
2. Spread some crystal sugar on the bottom of the bottle, then code the apple slices layer by layer and sprinkle crystal sugar on the surface. Vinegar is corrosive, so it is best to put it in a glass bottle.
3. Pour in rice vinegar, and don't touch the apple slices at all (about the amount of vinegar and sugar: I used 450ml vinegar and 80g rock sugar in this bottle. The amount of vinegar is based on the apple, just soak the apple pulp completely. The amount of sugar can be added according to personal taste);
4. Cover the bottle mouth with a layer of plastic wrap, screw on the cover and put it in a cool and dry place for more than 3 months; Method for make apple vinegar method for making apple vinegar;
When the vinegar is golden yellow, it means it has been soaked. Pick up the apple pieces and filter the fruit vinegar 1-2 times with clean gauze or filter paper (after soaking for a long time, there will be fine pulp suspended matter in the vinegar, so the fruit vinegar will look clearer and brighter after filtering and bottling);
6. Put the filtered fruit vinegar into a clean and waterless glass bottle, cover the bottle with plastic wrap, and then screw on the lid. Store in a cool place or in cold storage. When drinking, take a proper amount of fruit vinegar and mix it with purified water or honey water 1-2 times.
Method for brewing raw vinegar
1. Wash and slice apples;
2. Put the apple slices and rock sugar in a large glass bottle layer by layer, ensuring that there is a big gap between each layer. The amount of rock sugar should be controlled, and the amount of rock sugar should not exceed half of that of apples. The specific proportion should be grasped by individuals. Easy to ferment rock sugar, sour fermentation, but less apple flavor;
3. The glass bottle is tightly sealed, and it is fermented in a cool place between 20℃ and 30℃;
4. If there is glutinous rice vinegar, when it is fermented for about 2 months, open it, add glutinous rice vinegar, seal it and ferment again. 5. If glutinous rice vinegar is added, it will be opened for about 6 months, otherwise it will take about 10 months. So far, the original apple vinegar can be said to have been brewed. The original apple vinegar looks very bad, and there will be impurities such as suspended solids. Don't worry, it won't affect consumption.
How to deal with raw vinegar
1. Sterilization: boil it with a sharp fire, immediately turn off the fire and let it stand for half a minute (actually, it doesn't matter if you don't sterilize it. Acetobacter itself has the function of inhibiting the growth of bacteria, and sterilization here is for the convenience of preservation);
2. Filtration: There will be some impurities such as suspended solids in the original vinegar. These suspended substances are actually denatured pectin, which is harmless to the body, but affects the perception. Simply filter it out with multiple layers of gauze.
3. Blending: the apple juice is filtered and blended with raw vinegar and honey. Generally, 80% apple juice, 15% raw vinegar and 5% honey are more suitable, and the proportion can be modified according to personal taste.