Apple vinegar contains 20 most important mineral substances and microelements, and also acetic, lactic and citric acids, essential ballast substances, and a variety of ferments and amino acids. Thus, e.g. pectin favors digestion, reduces the level of cholesterin, improves the condition of blood vessels, prevents from atherosclerosis, hypertension etc. Besides, apple vinegar is rich with beta-carotene (provitamin A), which is considered to be the most powerful among antioxidants, neutralizing negative influence of free radicals on the nature. It is better to consume apple vinegar, diluted by cool water or milk. If one adds soy sauce in it, then you can use it in sumono.

Ingredients (4 servings):
Apples - 1 kg
Vinegar - 900 ml
Sugar - 500 g

Preparation:

1. Wash apples, remove moisture by a towel.
2. Divide an apple into 8 equal parts.
3. Put apples and vinegar with sugar to a sterile bottle, and then mix it.
4. Close the bottle. Leave it in a cool place for a month (within this period it is necessary to mix the bottle's contents 2-3 times).
5. After vinegar is ready, apples can stay in the bottle up to three months. However, if the liquid's level doesn't cover apples, it is better to remove them.

Previous