Vinegar great and terrible
To begin, let, synthetic vinegar was invented by the German scientist K. Hoffmann in 1898. However, this product, only natural, was known to ancient Slavs. In “Domostroi” stated his recipe: “After the wort syrup to make sour four weeks, or longer, on the stove, and put in the vinegar honey molasses with gribenko or more, Yes peas a little bit of wheat to add a little, and also put cranberries and oak bark, and sometimes iron.”
The most acidic
Avicenna wrote that the vinegar in the East they make from grapes, raisins, sugar, dates, honey, rice and other products. This natural elixir is a storehouse of vitamins, mineral salts, trace elements. I must say that the vinegar is the acid. It was used by the ancient Greeks, and the word in Greek means “sour”. He was a dear and valuable product: even Cleopatra prepared a special drink of vinegar, dissolving pearls in it and thus obtaining the elixir of youth.
So what is vinegar? It is the result of fermentation lactic acid bacteria and depending on the raw material is alcohol, wine, fruit, beer, honey. In stores we see vinegar in 3-, 6 – and 9% interest, this means that vinegar in 100g contains 3 g of uksousnokisloy, double vinegar — 6 g, triple — 9 g acid.
Earlier alchemists vinegar was extracted by dry distillation of wood (bark, branches, sawdust). Now, in addition to acetic acid, you get wine, lactic, malic, citric and other acids. So, tartaric acid is produced from special salt deposited on the surface of wine barrels, milk — sugar waste molasses, lemon from. sugar and synthetic malic is from coal.
Herbal, berry, fruit
Synthetic vinegar particular benefit there. But sales have flavored vinegars, infused with berries, herbs, fruits.
Natural vinegar made from raspberries, barberry, rose, grape, black currant, plum, tarragon, celery, lemon balm, dill. As a rule, flavored vinegar contains 5-6% acid.
In Japan, popular vinegars from rice and other grains. They are used in folk medicine for headaches. fatigue, obesity, infections. The Japanese believe that rice vinegar destroys bacteria food, saving foods from spoiling. Of about 30 amino acids and organic acids of the vinegar protects the body from toxic fats.
The elixir of health
In ancient Tajik medicine vinegar called “exosome” and used for removing waste from the body. For fermentation of the vinegar used is not yeast but a natural fermented grapes, and medicinal properties of grape is almost identical with the famous Apple cider vinegar. On the day both of you can take up to 30 ml without any harm.
American nutritionist-naturopath Paul Bragg daily drink of natural Apple cider vinegar (a teaspoon in a glass of water). Grape and Apple cider vinegars contain a lot of potassium, they are good for the heart, vision. But as antiseptics these “drops” drink 2 teaspoons in a glass of water with a teaspoon of honey daily.
A mixture of wine vinegar with salt smeared the bites, rinse the mouth and if the teeth are loose and gums bleed. Hot pair grape vinegar relieve tinnitus and help for hearing loss, burns and panaritiums.
For therapeutic purposes, use only a high quality product. “Store” Apple, wine and other varieties of vinegar, usually contain synthetic additives.
Here’s a recipe for homemade fruit vinegar: 1.2-1.4 kg of crushed peel of apples and pears pour 0.5 liters of vinegar and 4-5 litres of water. Add 2 table. spoons of honey, put in a warm place for 2-3 weeks. Filter the liquid and pour it into the bottle.
This drink can be used and hangover — 1 table. tablespoon of vinegar dilute in a glass of cold water and drink.
For weight loss before lunch and dinner it is helpful to drink a glass of water with 2 table. spoons homemade vinegar. A glass of warm water with a table. a spoon of vinegar and tsp. spoon of honey improves metabolism and blood circulation, kills germs. Drink it slowly.
The “correct” vinegar
Since the market appeared a lot of “pirate” vinegar note: vinegar should be transparent, colorless, with no turbidity and sediment, without the harsh toxic smell. On the label should be a stamp of the factory and the release date on the bottle — an icon of GOST and the bar code. Keep vinegar tightly closed at temperatures between +5 to +15 degrees.
Flavored vinegars are used in cooking for marinades, mustard, dressings, sauces. The vinegar used for marinating meat (acidic environment makes it more tender), add in mushrooms, cucumbers, tomatoes, herring, salads. It can help you save almost no sugar, some berries (raspberries, cherries, plums, gooseberries, grapes).
To do this, take a glass of 6% vinegar 4 cups of water, adding a little sugar and salt, and pour berries or fruit, sterilized and cooled.
Grape and other vinegars are suitable to cold soups. Vinegar infused with red pepper has a spicy flavor, it is used in salads and sauces. Garlic vinegar sprinkled over the lamb. Vinegar tarragon is suitable to poultry, salads, rib eye and lemon — for fish, jelly, wash the dishes.
Herbal vinegar is prepared on the basis of table: a well-washed herbs are dried, put in clean bottle, pour the vinegar and close the sterilized stopper. Two weeks spice finish.
Not be too careful
Don’t overuse vinegar older, nervous people and recovering after illnesses. Vinegar harmful to those who have weak intestines, hepatitis, nephritis, exacerbation of gastritis, gastric ulcer and duodenal ulcer.
Dining and wine vinegar — hot spices, irritating the digestive organs, they overload the pancreas, liver, kidneys.
1 liter of juice of Jerusalem artichoke, 100 g of honey, 500 g grape or red currant.
The Jerusalem artichoke wash, pour over boiling water, squeeze the juice. In the juice dissolve the honey, then pour the mixture in a jar with berries, cover with cheesecloth and put to ferment in a warm dark place. After 2 months, strain the liquid into bottles and store at room temperature.
1.5 kg plums, 4 sweet peppers, head of garlic, a few peppercorns, a table. spoon of vinegar, 3 table. tablespoons vegetable oil, sugar, salt.
All the ingredients skip through Mincer and cook 15 minutes after boiling the mixture. Be sealed in sterilized containers.
1 liter of water, a Cup of sugar or honey, a small piece of rye bread, 15-20 g of fresh yeast a few raisins.
Sugar or honey to dissolve in the water and boil for 10-15 min. Add in warm liquid bread, dissolve the yeast. Close the cloth and put in a warm place for 2-3 days. The fermented liquid is poured into two bottles, throw in every 2-3 raisins, close the neck with cotton wool and leave at room temperature for a week.
A Cup of raspberries, 1.5 cups of vinegar.
Raspberries pour slightly warmed vinegar, cover and leave overnight. In the morning drain and pour into sterile dishes.