Apple Cider Vinegar Recipe

I have been looking around for good ACV and came across in Fair Price supermarket which cost only a few dollars. Thanks to Pebbles else I’m be ending up buying expensive one.
Did some research and here’s what I’ve found from Wikipedia on Apple Cider Vinegar :

Apple cider vinegar, otherwise known simply as cider vinegar, is made from cider or apple must and has a brownish-yellow color. It often is sold unfiltered and unpasteurized with the mother of vinegar present, as a natural product. It is very popular, partly due to alleged beneficial health and beauty properties such as improving conditions of diabetes and obesity, digestive disorders etc .

Due to its acidity, apple cider vinegar may be very harsh, even burning to the throat. If taken straight (as opposed to use in cooking), it should be diluted (e.g. with fruit juice, honey, or sugar) before drinking. Others dilute it with warm water and add some honey. There have been reports of acid chemical burns of the throat in using the pill form.

So friends, drink moderately and consult doctor if you have some medical issues.

Would like to share with you some Recipes shared by Pebbles using ACV :

ACV Drinks (known as “Honegar”)

Ingredients :
250ml warm water
1 tsp ACV
1 tsp Honey

Directions :
Simply add ACV and Honey into the warm water and drink.

Tips :
1) Rinse your mouth after drinking and preferable drink with a straw to avoid enamel erosion on your precious teeth.
2) Do not use hot water as it will destroy the properties in honey.


ACV Salad

Ingredients :
1 cup of mixed vegetables, tomato, cucumber, carrot and nuts of your choice.
1 cup of dairy sour crème
2 tbsp of ACV
1 tbsp of Honey
A pinch of salt.
Optional – Mixed herbs (you may get from any supermarket)

Method
1) Mix Sour crème, ACV, Honey, Salt in a bowl well.
2) Place vegetables in a salad bowl, sprinkle mix herbs and pour in salad dressing (1).

Tips :
It goes well with salad served over white meat such as chicken and fish (salmon, tuna)

Homemade ACV

Ingredients :
Fuji Apples
1 square of wine yeast
Glass Bowl and bottle

Method :
1. Wash enough apples to end up with 19 litres of strained juice.
2. Quarter the apples, then crush them and strain the pulp through a piece of cloth.

3. Save the apple juice for the next step.
4. Remove 1 litre of the apple juice from the rest. Place a square of the yeast into the 1 litre of juice and mix thoroughly. Thereafter, stir the starter mix into the remaining litres of juice and mix well.
5. Place the yeast/apple juice mixture into several glass bowls or lid-less containers. Each bowl or container should be approximately three quarters full. Cover the tops with cloth so air can reach the mixtures. Then, set them where they can be left undisturbed out of the direct sunlight. The ideal location will have a temperature of 15 to 25 degrees celsius. Leave the mixture to ferment.
6. One time a day, you will need to use a plastic or wooden long-handled spoon to stir the yeast/apple juice mixture in each of the bowls or containers. It will take approximately 3 to 4 weeks for the mixture to properly ferment. After 3 weeks, taste test the mixtures to see whether the vinegar is strong enough.
7. When your ACV is ready, use several layers of small-holed cloth placed on top one another to strain the ACV.
8. Heat the ACV in a stainless steel pot on your stove top over a low to medium temperature and stir it occasionally till it reaches a temperature of 60 degrees celsius, Once it reaches that temperature, immediately remove it from your stove top.
9. Pour the ACV into clean bottles that have air-tight lids. Place the bottles into a hot water bath. Allow them to cool down. Then, store the ACV in a cool, dry place away from direct sunlight.

Tips :
1) Do not use metal utensils, containers and bowls as vinegar will have chemical reaction with it. Use glass instead.
2) Do not use yeast that is meant for bread making.