Hi, today we are going to talk about Apple Cider Vinegar. We're going to do, prepare our vinegar. First I want to talk about the benefits of apple cider vinegar.
Until about 2 years ago, we didn't see so much in the supermarket, on the vinegar shelf, so much variety of apple cider vinegar. Today we see various types of organic vinegars, artisan vinegars. So today we are going to make a homemade vinegar that contains live bacteria, it would be a probiotic vinegar and it's just not organic because I can't find the organic apple here.
If it was organic it would be much better. Apple cider vinegar has many benefits. It helps to control blood pressure, it helps to control diabetes and it also helps people who want to lose weight, it helps people who have a gastric problem, so vinegar is an acidic thing, you will think no, but the person has acidity problems, they have stomach pain, burning, people who also have reflux problems and we think that acidic food is not good but on the contrary it is good for all these gastric symptoms.
We need as much as possible, as long as you can take the vinegar, to include vinegar in your food, it is good for these people in the functioning of the whole digestion The apple is rich in potassium so consequently the apple cider vinegar it will have all the benefits of the fruit we are using that apple. It is possible to make vinegar from any fruit in the case of pineapple, beetroot, jaboticaba, all these fruits can also be made vinegar through it. We use apple because it is rich in pectin too, pectin is the soluble fiber we are talking about.
When we make the fruit jam, we always try to have the pectin that will give the jelly-like texture so we use lemon or apple to put it in the jam when we make jam or we can buy pectin in powder form. But the apple is rich in pectin and this pectin when we ingest it forms a gel, this gel that we perceive when we make a jelly, it in the form of mucus will coat our intestines, it is the small intestine, the large intestine is all coated with the mucus that protects, protects our intestines, protects from what? Protects from being permeable to elements that shouldn't be passing into our bloodstream so in this case apple cider vinegar forms this mucus in our intestines and it will somehow work as a barrier to let excess carbohydrate pass through then too gives the feeling of anxiety so for this purpose of weight loss we should take 2 tablespoons of apple cider vinegar 15 to 20 minutes before the main meals.
It gives that feeling of society and also speeds up metabolism and when it speeds up the metabolism goes then the body will look for energy for our body for everyday life, it will also look for the fat reserve. So that apple cider vinegar is just fantastic right? So that's why nowadays we have a lot of variety of apples available but there is one however it is not cheap when we buy it in the supermarket or in the specialized natural products stores and we can make apple cider vinegar very easily.
So here I have a measurement for a glass like that. This glass is very suitable I think it works very well to use this type of glass. This glass is the glass that people who use a lot of heart of palm that make salty or restaurants that use heart of palm, come in this big glass here.
When I'm going to make the vinegar that the apple is fermenting here, I need to have a large area of exposure. If you have a bigger glass until you have a bigger exposure area it would be nice but this is a video I use because it's easy for all people to get this kind of glass. But then we're going to fill it up to here, let's leave it down a little bit to use this larger area here on the glass.
So how are we going to make the recipe is as follows for this video it would be 700g of apples. I already cut the apples. I already cut it, I took a little, I cut four, I left the seed I saw it, it looks good, then I cut smaller ones because now I'm going to put it here together with water and I'm going to make it in that pulsar, I'm not going to beat it until it's an apple puree, that's right?
I want it to be a little bit bigger. So I'm going to use the pulse function of the blender. I'm also going to include it so I'm going to use 700 grams of apple, 1 liter and a half of water, about 1 liter and a half, and I'm also going to use and here is the measurement of half a cup.
Half a cup of organic granulated sugar. I go for half here, then I put it in the other part. I'm going to hit the pulse function here 2, 3 times.
That's enough. So let's put it on the glass. The sugar will help speed up the fermentation.
Initially this apple will start to suffer from the action of the yeasts that are here and therefore they need a larger exposure area for the air and then also every day I will shake it vigorously at least once a day or twice if possible , shake these fruits so that they incorporate as much oxygen as possible so the yeast in contact with the oxygen, it will start fermentation. This is Vinegar is an aerobic, aerobic fermentation. So I need to have that exposure to the air.
And also the purpose of me shaking this vigorously every day, mixing, is so that these apples that are on top do n't oxidize and also that they don't create mold. some days it will mold, it will oxidize, it will putrefy that top part and it will lose, it will lose all the content here. So this active fermentation that will happen will be in the first 10 days.
Then it will calm down, after 10 days of fermentation, this more intense fermentation will pass and I will show you what I have here. It has stopped fermenting. It is no longer rising above the waterline that is here.
So today I can strain, sieve this content and throw the bagasse put it again in the glass of this one, still it will continue to need to be exposed to oxygen for more and we will leave it for another three weeks then it will complete the four weeks 1 month which is on average the enough time to make a vinegar. In a temperature more than that, I'm here in São Paulo, so the temperature has been mild lately this year is fine. But a month is enough now in place with higher temperatures I believe it will be ready in less days.
And it must always be closed with a paper or a cloth that allows the gas exchange here, the exit of gases from below and the entry of oxygen as well. So this one we're going to strain. Then, at this moment when we do this straining and then I'm going to wash this glass and I'm going to put it in this glass for another 3 weeks, still covering it with the napkin and leaving it in a quieter place you don't need to keep shaking, on the contrary you it will leave it quiet, still, protected from excessive light, excessive light, it will form a layer on the waterline, it will form a film that we call the mother of vinegar.
All apple cider vinegar has the tendency to always form this gelatinous thing on the top because it is precisely the pectin that will settle and always on the top as if it were the Scoby in Kombucha. If you already have a vinegar that you made with vinegar before the mother of vinegar, that's when you will incorporate this new vinegar that you are going to be making today, it's straining today, right? In this new one.
In the one that is strained, we can add a little of the apple cider vinegar you bought, which is not pasteurized or the mother of the vinegar and it will be put in the glass for another 3 weeks. Then after 3 weeks, so here at this moment the predominant smell here is of alcohol because I have an alcohol here, I have an apple cider and if I keep leaving this cider rich in alcohol exposed in contact with the air, then it will general the Acectobacter bacteria will come into action and will transform into acetic acid, which is the vinegar I'm looking for. Homemade apple cider vinegar gives a pH of more or less than 3, it is a very good pH for you, it is not too acidic, so you can take it with medicine as a tonic, always use a larger amount because it is very, very less acidic than other types of vinegar you buy, vinegar from, let's say, alcohol vinegar, red wine vinegar it's all more acidic.
So when you do it like that, it's valid, the studies say that with 6 months of maturation it's the best type of vinegar, but nothing prevents you from starting to consume it after 1 month . When, then, after 3 weeks, 1 month of the total since the beginning of the process, since the day I beat the apple and put it here together with the water and sugar, 1 month later I 'm going to take it out of this big glass, right, with a wide mouth and I'm going to fill in smaller jars and preferably dark glass, fill up to the bottleneck, right up to the top, right, up to here to avoid the exposure area in contact with the air. That's why when you see them, you buy expensive vinegars, they are always in narrow and tall bottles, preferably with that closing lid, no, not that kind of soy sauce that you leave open.
So this guy who opens the serving lid that one is not good for vinegar because it shouldn't be in contact with air. So this is very important information that we should know is very technical, right? But it is for you to be able to make a good vinegar and keep it for a longer time because if you leave it in a glass that is not well closed, as it is a vinegar that has not been pasteurized then it will evaporate, separate into water, go back to water, pass the sour, right acetobacter in case the acidity it evaporates.
That's right. That's just until the next video for today.
