Pickles and preserves
Made by fermenting apple skins and cores in sugar water for weeks, this homemade vinegar calls for patience and close observation as a natural vinegar mother develops. It can be used in the kitchen for a long time, from salad dressings to pickles.
Wash the apples and chop into small pieces with their skins and cores. Put them in a wide-mouthed glass jar.
Dissolve the sugar in lukewarm water and pour into the jar to cover the apple pieces completely. Cover with cheesecloth and secure with a rubber band.
Keep the jar in a dark, warm place for 3 weeks. Stir under the cheesecloth every few days; the white film that forms on top is the vinegar mother and is normal.
Strain out the apple pieces and pour the liquid into clean glass bottles.
Cover the mouth of the jar with cheesecloth rather than a tight lid. Vinegar production requires contact with air; a tight lid stops fermentation.
Üç haftalık bekleme sonunda kavanozdan gerçek elma sirkesi kokusu geldi, ev yapımı olması beni çok mutlu etti.
Kavanozun üstünde oluşan beyaz zarı sirke anası olarak kullanabilir miyim, yoksa küf mü bu emin olamadım? 3 hafta beklettim ama hâlâ tam ekşimedi, süreyi uzatmak sorun olur mu?
Evet, o beyaz katman gerçek sirke anasıdır, küf yeşil veya siyah lekeli olur, o zarsa güvenle kullanabilirsiniz. 3 haftada tam ekşimediyse ortam sıcaklığınız düşük olabilir; birkaç hafta daha karanlıkta bekletmeniz sonucu değiştirir.
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