Apple cider vinegar is<\/strong> very famous, not only for its delicate flavor, but also for its therapeutic virtues<\/strong> , so to speak. To make it, apple must or cider is fermented, which means that it contains all the benefits of the fruit from which it is derived: it is a source of vitamins and minerals and has slimming properties.<\/strong><\/p>\n\n\n\n Its cloudy liquid often has sediments that indicate its authenticity, provided, however, that it is not of industrial origin. In this case, in fact, it is filtered and pasteurized for the most part, thus losing many characteristics, precisely those that make it a unique and healthy product. Last but not least, the addition of sulfites to prolong its shelf life ends up compromising its organoleptic purity and weakening it.<\/p>\n\n\n\n If, on the one hand, it is equally useful for cleaning the home, the same cannot be said for food. It would be better, then, to prepare it at home with DIY.<\/strong><\/p>\n\n\n\n Maybe you didn’t know it, but not only is it possible, it’s also super simple! However, a long rest period must be taken into account for fermentation to take place correctly.<\/p>\n\n\n\n Let’s see how to proceed!<\/p>\n\n\n\n Apple cider vinegar has a notable presence of bacteria that are beneficial<\/strong> for the intestines. <\/strong> This makes it a food that can anticipate<\/strong> the feeling of satiety,<\/strong> acting as a hunger destroyer. Not only that, the minerals released by phosphorus<\/strong> , magnesium and iron<\/strong> contribute to good metabolic functioning, accelerating the destruction and elimination of fats ingested in the diet. That is why it is considered a natural slimming agent, with practically no contraindications beyond a slight increase in acidic pH. Do not take it if you suffer from gastritis or ulcers, otherwise give the green light to its use in your daily diet. As a seasoning, it is delicate, but tasty and adds fragrance to our recipes.<\/p>\n\n\n\n Preparing it at home is simple, but a recommendation is essential. <\/strong> Only get organic and locally sourced apples . <\/strong>They must be completely free of pesticides in order to ferment properly. As anticipated, in fact, this food derives from a fermentation process, which is accelerated by the authenticity of the fruits and their advanced state of maturation.<\/p>\n\n\n\n You must have:<\/p>\n\n\n\n Sterilize a one-liter container<\/strong> by boiling it in a pot of water for half an hour.<\/p>\n\n\n\n Let it air dry.<\/p>\n\n\n\n In a saucepan, boil a liter of plain water. Take two glasses and dissolve the sugar. Let it cool completely.<\/p>\n\n\n\n Wash the apples, dry them well and cut them into pieces.<\/p>\n\n\n\n Place them in the container, then pour in the boiled water and syrup, mix well. The fruit must be completely submerged in the liquid. Close with sterile gauze and secure with an elastic band. Cover with a tea towel and store in a dark, cool, dry place.<\/p>\n\n\n\n Let it sit for three weeks,<\/strong> checking from time to time that the apples have not been affected by mold. At the end of the 21 days, filter the liquid (it will have a sweetish aroma) and return it to the container. Place it back in the dark for 28 days,<\/strong> but remember to stir it every other day.<\/p>\n\n\n\n After this time, the apple cider vinegar is ready to be used as you like.<\/p>\n\n\n\n Healthy, genuine and made by you! What satisfaction!<\/p>\n","protected":false},"excerpt":{"rendered":" Apple cider vinegar is very famous, not only for its delicate flavor, but also for its therapeutic virtues , so to speak. To make it, apple must or cider is fermented, which means that it contains all the benefits of the fruit from which it is derived: it is a source of vitamins and minerals and has slimming properties. Its…<\/p>\n","protected":false},"author":2,"featured_media":4872,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-4887","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/4887","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4887"}],"version-history":[{"count":1,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/4887\/revisions"}],"predecessor-version":[{"id":4902,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/posts\/4887\/revisions\/4902"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=\/wp\/v2\/media\/4872"}],"wp:attachment":[{"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4887"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4887"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nanasadvice.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4887"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}I make apple cider vinegar like this<\/h2>\n\n\n\n
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