How to Make Grape Vinegar? Grape Vinegar Recipe and Tips

How to Make Grape Vinegar? Grape Vinegar Recipe and Tips

Grape Vinegar is the most used type of vinegar after apple cider vinegar. We have compiled grape vinegar recipes and tricks for you, which are at least as useful and delicious as apple cider vinegar.

Vinegar is a food source obtained by fermenting grapes and apples. Besides salads and meals, it is also used in many ways such as weight loss, hair care and skin care. Especially grape vinegar has a very strong content in terms of antioxidants. So how is grape vinegar made?

Grape Vinegar Recipe

Ingredients for Grape Vinegar

  • 5 kilo glass jar
  • 1.5 kilos of grapes of your choice
  • 2.5 liters of water
  • 1/2 teaspoon of chickpeas
  • 2 tablespoons of organic honey
  • 1 tablespoon of salt

How to Make Grape Vinegar?

  • Separate the grapes from the stems and transfer them to a glass jar.
  • Add water to it and keep it tightly closed for 20 days.
  • At the end of the 20th day, take the mother of vinegar formed on it.
  • Add salt, honey and chickpeas and leave for 30 days.
  • You can then strain and consume.

Things to Consider While Making Grape Vinegar

In vinegar production, mother of vinegar is needed for the fermentation process. The mother of vinegar is the gel-like layer that forms inside the vinegar when you first set it up. Save this layer and use it in your future nits.

The materials that make up the mother of vinegar; natural fruits and natural drinking water, legumes such as chickpeas and bulgur. The color of your vinegar mother may vary depending on the type of vinegar you make.

With which fruit you will use your vinegar, be careful that that fruit is natural. Use the sweetest fruit, do not add the rotten parts. Rotten fruits prevent your vinegar from fermenting.

Never peel the skin of the fruit. Cutting the fruit into small pieces helps you get quick results.

Use drinking water. Use a glass jar. Use plastic spoons instead of metal and wood.

Close the mouth of the jars with cheesecloth or stretch. Store tightly closed jars in a cool, dry, dark place for up to 20 days. Open the lid and mix every 2 days. After waiting another 20 days, take the mother of vinegar. Then strain your vinegar through cheesecloth and pour it into glass bottles. You can sweeten it with honey at this stage.

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