Prepare fresh hawthorn, wash and pick rotten ones.

Roll hawthorn into 4 -5 petals.

Put it in a pot, add water and cook for 20-30 minutes.

The hawthorn juice is pitted and sugar water is added to the residue. The sugar content should not be too high, so as not to inhibit microbial growth.

Ferment at 20-25℃, take out the juice residue after 7 days, and add sugar water for the second fermentation.

At this time, the temperature is between 35℃ and 36℃, which is beneficial to the activity of acetic acid bacteria. Complete the whole fermentation process within 2-3 months.

Let the vinegar stand naturally for 2 months. After most of the pulp crumbs sink to the bottom of the tank, take the supernatant and put it in a glass container.

Hawthorn vinegar is red or yellow. If the amount of acetic acid is too large, it is not suitable for raw food. It should be diluted with cold water, preferably with 3% acetic acid. 1% ~ 2% salt must be added to vinegar to improve flavor and antiseptic ability.

The efficacy of hawthorn vinegar:

Prevent blood acidification, adjust acid-base balance and eliminate fatigue.

Promote cardiovascular opening.

Appetite digestion, prevention and treatment of cancer.

Antibacterial and anti-inflammatory, prevent colds.

The optical machine can rejuvenate the skin, reduce wrinkles, whiten and moisturize.

Long-term drinking has the effect of losing weight.