Acetic acid has been known to man for a long time. At first, it was obtained naturally by souring grape wines and plant juices, and from 1898 they began to synthesize it artificially. Food vinegar is an aqueous solution of acetic acid. It is widely used in cooking for canning, making marinades, spicing up sauces and dressings, and loosening dough.
It is necessary
70% vinegar essence, water
Instructions
Step 1
In the grocery section of grocery stores, you can buy both ready-made 3, 6 and 9% synthetic vinegar and 70% vinegar essence. Prefer essences. It is sold in bottles with a capacity of 200 ml, on the neck of which there are three convex rings - a warning "life threatening" for the visually impaired. You will protect yourself from fakes and will be able to prepare high-quality homemade vinegar from acid in the right quantities.
Step 2
Dilute vinegar essence with water. Use a simple formula: divide the starting concentration by the required concentration. You will get the total number of parts of the solution, of which one part is the essence, and the rest is water. For example, you need to get 9% marinade vinegar from 70% essence. Divide 70 by 9 and round up according to the rounding rules. We get 8. Thus, to make vinegar, you need to take 7 parts of water for 1 part of the essence.
Step 3
If the recipe indicates the volume of vinegar of one concentration, and you have a solution of a different concentration at your disposal, determine the total amount of the fractions of the solution in accordance with paragraph 2 and multiply by the indicated volume. For example, you need 5 ml of 70% vinegar essence, and you only have 3% vinegar. The number of shares of the solution is 23. This means that you need 23 x 5 = 115 ml of 3% vinegar.
Step 4
Use one of the recipes to make aromatic vinegar. All proportions are given for 1 liter of 9% vinegar. After infusion, the solution must be filtered, bottled, sealed and stored in a dark place. Garlic vinegar Crush in a mortar or crush and finely chop 3 cloves of garlic. Pour in vinegar and leave for 5-10 days. Onion vinegar Finely chop 1 onion. Insist in vinegar for 7 to 14 days. This makes a perfect herring filling. White Root Vinegar Cut the parsley root (30 g), celery (20 g) and parsnip (5 g) into small strips. Place in vinegar for 1 - 2 weeks. Green vinegar Rinse spicy herbs (basil, thyme, dill), dry, chop. Add to the vinegar bottle for a few days.
