Apple Cider Vinegar Recipe

Apple cider vinegar

1. Wash the apples and cut into slices about 1 cm thick.

2. Remove the cores of the apple slices one by one, and then prepare a bottle of white vinegar

3. Put the processed apple slices into the glass bottle

4. Then add 100 grams of rock sugar

5. Pour in a bottle of white vinegar

6. Cover the bottle with a layer of plastic wrap and tighten the lid.

7. Place in a cool place and let it soak for 3 months.

8. After opening the apple cider vinegar, use clean chopsticks to pick out the apple slices, put them in a fresh-keeping bag and store them in the freezer.

9. Then filter the apple cider vinegar through a fine gauze cloth, and then divide it into sterilized glass bottles and seal them.

10. When drinking apple cider vinegar, dilute it with 8-10 times of drinking water before drinking.

Tips

1. Try to choose pure grain brewed white vinegar that does not contain preservatives and acetic acid (the packaging will indicate whether it is pure grain brewed, or whether it contains preservatives or acetic acid)

2. The amount of white vinegar must cover the apple slices, otherwise the apple on the top may deteriorate

3. The ratio of apples to white vinegar is 1:1. The amount of rock sugar can be increased or decreased according to your taste.

4. When drinking, the ratio of warm water to apple cider vinegar is 8:1 or 10:1