Vinegar is a food product that can claim to be one of the most ancient in the world. Like, it has been used by man since time immemorial. At the same time, it is used in a wide variety of fields, and not only in cooking. Spice, seasoning, disinfectant and cleaning agent, medical product, cosmetic "magic wand" - these are just a few of the options for using this substance.
A distinctive characteristic of this liquid is a specific smell. This product is obtained either chemically or naturally, by the action of acetic acid bacteria on alcohol-containing raw materials. Accordingly, vinegar is divided into synthetic and natural, which, in turn, there are many types, depending on what kind of ingredient it is based on.
The very first mention of this product dates back to 5000 BC. e. It is believed that his "homeland" is ancient Babylon. Local residents have learned how to make not only wine, but also vinegar. They also insisted on spices and herbs, and used it not only as a seasoning that emphasizes the taste of dishes, but also as a kind of preservative that promotes longer storage of products.
One of the myths about the legendary Egyptian queen Cleopatra tells that she remained beautiful and young because she drank wine in which she dissolved pearls. However, as practice shows, the pearl will not dissolve in wine, while in vinegar - without problems. But a person simply physically cannot drink this substance in a concentration that can dissolve pearls - the throat, esophagus and stomach will suffer. So, most likely, this beautiful story is just a legend.
But the fact that the Roman legionnaires were the first to use this product to disinfect is true. They were the first to use vinegar to disinfect wounds.
As noted above, all types of vinegar are divided into two categories depending on how the product is obtained: synthetic or natural.
Synthetic, also known as table vinegar, is still the most common in the post-Soviet territory. It is he who is most often used in canning vegetables, as a baking powder for dough and flavoring. It is also used for medical purposes.
Such a product is obtained as a result of a chemical reaction - the synthesis of natural gas or the sublimation of wood. This technology was first used back in 1898, since then some changes have been made to it, but the essence itself has remained unchanged.
It is noteworthy that in terms of taste and aromatic characteristics, the product of synthetic origin “dry” loses to its natural counterpart. At the same time, he has one important trump card: the fact that the technological process of its production is not expensive.
The main area of use of synthetic vinegar is cooking. It is mainly used as an ingredient in marinades in the process of preparing dishes from meat, fish and vegetables. Due to the disinfecting properties of the substance, products that have been pickled with it have a longer shelf life.
In addition, synthetically produced vinegar is used in the household for disinfection and many other purposes.
The calorie content of this product does not exceed 11 kcal per 100 g. Of the nutrients it contains only (3 g), but not.
If we talk about natural species, then the raw materials for their manufacture are grape wine, beer must and a variety of fruit and berry juices, in which the fermentation process has begun.
To date, it is presented on the market in two form factors: in liquid form and in tablets. Still, liquid apple cider vinegar is traditionally more popular. It has many areas of use: from cooking to cosmetology and nutrition.
Cooks add this product to sauces during the preparation of meat and fish dishes, and also use it for preservation - thanks to this ingredient, vegetables acquire a special aroma and spicy aftertaste. Also, an apple-based product is added to, used for dressing salads, as a seasoning for.
Apple cider vinegar has strong anti-inflammatory and antifungal properties. Therefore, on its basis, a solution is made for gargling with tonsillitis and tonsillitis.
This product is useful for anemia, as it is a natural source. Also contained in it prevent the absorption of fats and the formation of atherosclerotic plaques on the walls of blood vessels, reducing the risk of heart attacks and strokes.
Due to the fact that the Ph of this substance is practically the same as the Ph of the upper layer of human skin, this product can be used for cosmetic purposes. For example, to restore tone to the skin, wipe it every day with a weak solution of apple cider vinegar.
The presence in the composition of the product of a number of minerals, as well as, and brought him popularity among adherents of a healthy diet. In particular, it is he who is used for weight loss, which will be discussed below.
The calorie content of apple cider vinegar is 21 kcal per 100 g of product. Proteins and fats in its composition are absent, and carbohydrates contain 0.93 g.
This product is the most loved by gourmets, although in ancient times it was used exclusively as a remedy. It is first mentioned in manuscripts dating back to the eleventh century.
It is obtained from grape must, which undergoes a long processing procedure. First, it is filtered, then fermented in larch barrels, after which it is poured into oak wood containers, where it matures for several years. The result is a dark thick and viscous liquid with a bright aroma and sweet and sour taste.
All balsamic vinegar is divided into three categories depending on its quality:
The balsamic vinegar found on the shelves of most stores is a product that is three to ten years old, while the most expensive varieties, belonging to the second and third categories, can withstand up to half a century. They are so concentrated that only a few drops are added to dishes.
Balsamic vinegar is added to soups, salads, used in the preparation of marinade for fish and other seafood, sprinkled with elite cheeses. This product is especially popular with fans.
The composition of the substance contains a number of macro- and microelements, pectins, as well as organic acids. All this makes it an excellent antiseptic and an effective cosmetic product.
Please note that it is balsamic vinegar that is most often faked because of its high cost. The cost of a high quality product is at least ten dollars per 50 ml.
The calorie content is 88 kcal per 100 g, it contains 0.49 g of proteins and 17.03 g of carbohydrates, and there are no fats.
Wine vinegar is a product that is formed as a result of the natural souring of wine. It is the brainchild of French culinary experts and, depending on the type of wine used to make it, it comes in white and red.
The red subspecies is usually made from merlot or cabernet. The fermentation process takes place in oak barrels. In cooking, it is used to prepare sauces, seasonings and marinades.
White wine vinegar is prepared from dry white wines, and not wooden containers are used, but ordinary stainless steel containers. Therefore, the manufacturing process is less expensive. It is also used for making sauces, but it has a less intense taste. Often this product with the addition of cooking is replaced with white wine as part of some dishes.
In France, wine vinegar is used to give a spicier taste to fish and fish dishes, and it is also added as a dressing to vegetable salad with cheese.
It is noteworthy that this substance has a number of medicinal properties. In particular, it contains the element resveratrol, which is a powerful cardioprotector and has antitumor and anti-inflammatory effects. Also, this product helps to remove harmful substances from the body.
The calorie content is 9 kcal per 100 g. The product contains 1 g of proteins, the same amount of fat and the same amount of carbohydrates.
Rice vinegar is a staple of Asian cuisine. Get it from grains. The finished product has a delicate, mild taste and a sweetish pleasant aroma.
There are several types of rice vinegar: white, red and black.
The white subspecies is made from glutinous rice. It has the most delicate taste and almost imperceptible aroma. It is commonly used to make sashimi and sushi, marinate fish with it, and is also added as a dressing to salads.
The red subspecies is prepared by adding special red yeast to rice. It is characterized by a sweet-tart taste with bright fruity notes. It is added to soups and noodles, and it also emphasizes the taste of seafood with it.
Black rice vinegar uses a mixture of a number of ingredients: long grain and glutinous rice, and rice husks. The finished product is dark and thick, has a rich taste and aroma. It is used as a seasoning for meat dishes, as well as stewed vegetables.
The valuable ingredients that make up the product endow it with healing properties. So, for example, in the East they believe that it is able to increase the body's resistance, improve digestion, and sharpen cognitive functions.
The calorie content of rice vinegar is 54 kcal per 100 g. It contains 0.3 g of proteins and 13.2 g of carbohydrates. There are no fats.
Sugar cane syrup vinegar is a common staple in Indonesian cuisine. It is also popular in the Philippines.
Cane vinegar is obtained by fermenting cane sugar syrup. In the world, this product is not particularly popular. First of all, he has a very specific taste. Moreover, it is very costly. However, gourmets appreciate the cane vinegar, which is made on the island of Martinique. It is a real rarity, unlike the Philippine product, which is less expensive and more common in the region.
Use cane vinegar when frying meat.
The energy value of the product is 18 kcal per 100 g. There are no fats and proteins in it, and the carbohydrate content is 0.04 g.
This is one type of wine vinegar. It was first produced in Andalusia from white grapes. A special fungus is added to start the fermentation processes. The resulting must is placed in special oak barrels and aged for a long time.
The minimum aging period is six months, and elite varieties are infused for ten years.
Sherry vinegar is a "chip" in Mediterranean cuisine. It is used for cooking meat and fish dishes, dressing them with fruit and vegetable salads.
The energy value is 11 kcal per 100 g. There are no proteins and fats in the composition, and 7.2 g of carbohydrates.
Malt vinegar is a staple of British cuisine. Outside of Foggy Albion, he is practically unknown. The raw material for its preparation is fermented beer malt wort, as a result of which the product is characterized by a delicate fruity flavor and a color that varies from golden to bronze brown.
There are three varieties of malt vinegar:
The calorie content of 100 g of the product is 54 kcal. There are no fats in it, carbohydrates contain 13.2 g, and proteins - 0.3 g.
Vinegar as a remedy began to be used in antiquity. Even Hippocrates recommended it as an anti-inflammatory and disinfectant.
To date, experts advise using exclusively natural apple cider vinegar for medicinal purposes. What health problems can it help solve?
Apple cider vinegar has long enjoyed a reputation as an effective home remedy for getting rid of extra pounds. One of the most common recipes says that before each meal, a quarter of an hour before sitting down to the table, you should take one or two teaspoons of apple cider vinegar dissolved in a glass of water. The duration of such a course is two months, after which it is necessary to take a break.
Despite the assurances of the authors of many articles on the Internet, stating that vinegar dissolves fat or reduces the calorie content of foods, as a result of which kilograms literally “evaporate”, in fact, the mechanism of action of this product is much simpler. As scientists have found, the high content in apple cider vinegar helps fight appetite by leveling blood glucose levels. In turn, the pectins that are present in it give a feeling of satiety and save you from overeating.
For the first time, researchers became interested in the properties of apple cider vinegar and its ability to help lose extra pounds thanks to American therapist Jarvis DeForest Clinton. He treated his patients with a potion he called "hanigar" (a derivative of the English words "honey" - honey, and "vinegar" - vinegar). He positioned the remedy as a real panacea that improves complexion, improves body tone and helps to lose weight. After that, scientists began research and it turned out that laboratory rodents who used apple cider vinegar were able to “boast” of a decrease in bad cholesterol in the blood and changes in the genes responsible for the accumulation of fat reserves.
If you still decide to fight excess weight with apple cider vinegar, then take a few more tips into service.
In no case do not drink the substance before meals in a "pure" form. Dilute it in a glass of water. Drink through a straw, and then rinse your mouth thoroughly so that the tooth enamel is not damaged.
If you're afraid to drink vinegar, start by replacing oil in your salad dressings with it.
To lose weight, vinegar can also be used externally. For example, start doing anti-cellulite rubbing. To do this, you will need 30 ml of apple cider vinegar dissolved in 200 ml of water. You can also try taking baths by dissolving two cups of apple cider vinegar in a bath filled with water. The water temperature should be 50 degrees, and the duration of the procedure cannot exceed twenty minutes. Please note that this method is contraindicated for hypertensive patients!
The beneficial properties of different types of vinegar were mentioned above. However, if consumed in moderation, even natural vinegar can cause serious damage to health.
Also, this product is harmful to tooth enamel and can cause an allergic reaction in case of individual intolerance.
So that the quality of the purchased product does not disappoint you, the following rules should be followed when buying and storing vinegar.
Examine the label, check what the product is made of. In the event that you opted for natural vinegar, it should really contain natural raw materials - that is, for example, apples, not malic acid.
Pay attention to transparency. Table synthetic vinegar should be crystal clear, without impurities. In a natural product, the presence of sediment is the norm, so you should rather be alarmed by its absence.
Store the product in a glass container tightly closed with a lid. Permissible temperature - from 5 to 15 degrees. The bottle should be kept in a place protected from light and out of the reach of children.
The shelf life of apple cider vinegar is two years. Berry vinegar will "live" up to eight years.
And finally, do not put the product in the refrigerator - this worsens its taste.
Regrettably, in recent years, counterfeit goods have been increasingly appearing on store shelves. Therefore, in order to be “one hundred percent” confident in the quality of natural vinegar, you can cook it at home yourself.
To prepare the most popular type of natural vinegar - apple - you will need two kilograms of apples of any sweet variety, one and a half liters of pure raw water and one hundred and fifty grams of sugar.
Wash the apples and grate on a coarse grater along with the peel and seeds. Put the resulting mass in an enamel pan and fill with water. Add half the sugar, mix thoroughly.
Cover the pot with a towel or napkin. The lid cannot be used - in order for the fermentation process to take place, air access is necessary. Place the pot in a place that is not too stuffy and let it ferment for three weeks. Stir every day using a wooden spoon.
Three weeks later, strain, add the remaining sugar, mix thoroughly until completely dissolved. Pour the liquid into jars, cover them with a towel and leave to ferment for one and a half to two months. When the liquid brightens and becomes transparent, the vinegar can be considered ready for use.
Filter it again and bottle it. Seal tightly and store in a cool place.
Every housewife knows that vinegar is very useful and simply necessary in the house, but few people wonder what it is made of. Let's take a closer look at vinegar: composition, beneficial and harmful properties, and unusual uses.
The product, which contains the most acetic acid, obtained during microbiological synthesis with the help of alcohol-containing food raw materials. To put it simply, by fermenting an alcoholic liquid. Vinegar is a clear liquid with a slight tinge of color or colorless. Most often used in cooking or domestic purposes. To understand what ordinary vinegar is made of, you need to know that its table type is sold in a concentration of 3% to 15% aqueous solution of acetic acid.
Vinegar is one of the most ancient products obtained by fermentation. By its "age" it can easily compete with wine.
The first mention of vinegar can be found in Babylon 5000 BC. e. Ancient people made vinegar from dates, as well as wine from these fruits.
In ancient times, vinegar was used not only in cooking, but also as a disinfectant (disinfectant) for everyday life, for medical and sanitary purposes.
Vinegar is mentioned many times in the Bible, and the oldest reference is in the Old Testament (Numbers 6:3).
How exactly the first vinegar was obtained, unfortunately, is not known, but we can consider a modern variation of this product.
Modern table vinegar is produced from ethyl alcohol and secondary products of its production: apple, grape and other fruit juices, fermented wine materials.
There is also synthetic vinegar, which most often ends up in our kitchen. It will be discussed in more detail later.
Let's take a closer look at what housewives use in their kitchens. So, below is about table vinegar, properties, types and its use in cooking and everyday life.
Obtained from the fermentation of grape juice or wine. This vinegar has a pleasant taste and smell, thanks to the esters it contains.
There are two types - red and white. What this table vinegar is made of, we will analyze in detail.
White is most often produced from dry white wine, for which light grape varieties are used. Due to this, vinegar has a lighter taste and is used for cooking meat dishes and salad dressings. Also often, with the addition of sugar, white vinegar is substituted for white wine in the recipe to reduce the cost of the dish.
Red wine vinegar is made from classic grape varieties such as Cabernet and Merlot. It has a distinctive taste and aroma, because before bottling it is aged for a long time in oak barrels. Red vinegar is great for marinades, salad dressings, and sauces.
Many consider this particular vinegar to be the main one in the kitchen, as it is used for fish marinade, meat dishes, salad dressings, soups and even desserts. This type goes well with cheese, fruit and is used in large quantities in Italian and Japanese cuisines. What is it made from? This table vinegar is made from light grape varieties, which contain the highest amount of sugar. First, the berries undergo natural fermentation, then aged for 12 years in oak barrels, gradually losing volume every year. Due to such a long production time, the price of this vinegar is quite high.
What table vinegar is not made of! This one is made from fermented wort that has not yet been used in brewing. It has a pleasant smell, fresh taste and fruity flavor. Most often used in English cuisine, especially in the preparation of their traditional dishes. Also suitable for preservation, preparation of marinades for vegetables and fish.
Apple cider vinegar has a mild taste, because it is made from delicious cider. It is very fond of the French and Americans, because it contains a large amount of useful substances and minerals, it is used in the preparation of poultry, fish, seafood, sauces and sometimes even drinks. It is widely used in pickling garlic, pickles, capers, shallots and more. Apple cider vinegar is also often used for self-medication. It can be diluted with warm water and gargled with sore throats, compresses of cloth moistened with it for tired muscles, and even diluted with water and sprayed on hair to make it more silky.
The most popular vinegar in Asian countries. It is divided into several types: white, black, red and sweet with spices.
It is made from rice wine or fermented brown or black rice.
White rice vinegar is most often used in Chinese cuisine, as it gives the dishes a sweet and sour taste. Black vinegar is milder and is used as a sauce ingredient.
It is also difficult to imagine Japanese cuisine without rice vinegar, because it gives dishes a sour taste and amazing aroma, therefore it is used as a dressing for rice for making sushi and rolls, for sauces, marinades and meat dishes.
This is the most common vinegar for us, and no one asks what it is made of. But in fact, it is produced on the basis of mineral fertilizers from natural gas or by synthesizing sawdust. This vinegar is the most common in our kitchen.
Due to this, it has almost no expiration date and is very cheap, unlike its natural counterparts. Why is there almost no time limit? If you buy vinegar in a glass bottle, then indeed, you can store it for a lifetime, but plastic containers tend to decompose over time, release harmful substances that precipitate, so the shelf life of such vinegar is very limited.
The most commonly used table vinegar is 9 percent, which is what most pickles for preservation are made from - a completely synthetic product!
It is added to salads, sauces, soups, marinades and pastries - as a baking powder in combination with soda. When adding it to borscht or hodgepodge, to a vitamin salad or vinaigrette, we don’t think about what table vinegar is made of and whether it can be dangerous for us. Although it is approved by the Ministry of Health, it is better to reduce or completely abandon its use and use a natural product.
We already know what table vinegar is made of, and that even in ancient times people came up with the idea of using it as an antiseptic, because it kills harmful bacteria and removes fat. But here's how you can use it in the modern world:
1. To remove sweat stains from white clothes, it is enough to soak them in ordinary white table vinegar for 10 minutes before washing, then there will be no trace of them.
2. Vinegar is able to remove rust from small items if they are boiled and then rinsed well with water.
3. If a cat or a cat has marked the area or furniture, wash the area, and then wipe it with a cloth with vinegar, and you will be left with only its smell. But it is better to do it right away, until the cat's "aroma" has eaten, especially into the fabric.
4. Vinegar eliminates unpleasant odors in the refrigerator, cabinets and other surfaces, just wipe them with a cloth dipped in it.
5. Vinegar is great at removing scale, just boil water with vinegar in a kettle or add a little to the rinse aid compartment in your washing machine.
6. To remove dried paint from brushes or rollers, boil vinegar in a pot of water, then dip the brush into it and rub it against the bottom. There will be no trace of paint left.
7. You can clear any blockage in the pipe if you pour 180 g of soda into it and pour 100 ml of vinegar, and after 30 minutes pour boiling water over the kettle.
8. If your pan is burnt, any soot can be removed. First, clean the surface with soda, then pour vinegar and let stand for 30 minutes. Then boil the pan with the addition of water, and all the soot will come off by itself.
The main thing - remember: for any work (especially with a product with a concentration of more than 5%), use gloves, because, regardless of what table vinegar is made of, it is still an acid, and it can corrode your soft tissues.
A huge number of vinegar factories use an accelerated manufacturing method. Therefore, let's see how acetic acid is obtained in industry in this case.
Raw alcohol is the raw material for the production of acetic acid at such plants. However, not every raw alcohol can be used in vinegar production. A group of higher alcohols, which is part of fusel oil, has a depressing effect on bacteria. Their presence in raw alcohol in large quantities leads to the breakdown of the entire production process. For this reason, raw alcohol is not allowed, which is pre-mixed with residual distillates obtained during the rectification of raw alcohol.
However, raw alcohol, fortified by the addition of head fractions, which are released during the distillation of alcohol and contains aldehydes and esters, is completely acceptable for acetic production. Hydrolytic and sulfite alcohols are used only when they are free from crotonaldehyde and methyl alcohol.
Consider the technological scheme for the production of natural acetic acid. Alcohol comes into the collection, where it is diluted with water and denatured with a bite so that the alcohol content is 9%, and concentrated acetic acid 1%. In the next tank, additional vinegar is added to the mash obtained in the collection, as well as other nutrients for a more intensive development of acetic bacteria. The resulting wort is pumped into a pressure tank.
Immediately from the pressure tank, the substance enters through the dosing and distribution tanks into the mother liquors. Then again there comes a break, which is necessary for the tank to be filled again, and after that the liquid will again drain into the queen cells. The mother liquor is an oak cylindrical vat with a height of 3 meters and a diameter of 1 meter, in which two false bottoms (wooden circles) with a large number of very small holes are fixed at a height of 150 millimeters and 1200 millimeters from the bottom. Beech shavings rolled into tubes are superimposed on these circles. The total weight of the chips in dry form is about 300 kg. Their volume is 2 m3. To facilitate the access of air to the mother liquor, it has two rows of holes in its walls.
The wort enters the mother liquor through a special funnel, and then it enters the distribution device, which operates on the principle of the Segner wheel. The average daily output of each vinegar former is from 26 to 30 liters of vinegar with a concentration of 9.2-9.5%, which corresponds to 2.5-2.8 kg of concentrated acetic acid. The volume of wort supplied to one apparatus per day is 80-90 liters with a content of 3% alcohol and 7% acid. Therefore, in order to obtain an average of 28 liters of vinegar from each apparatus, it is necessary to pass approximately 85 liters of must through a group of 3 apparatuses.
From the mother liquors, the already prepared vinegar enters through the tubes into the collection, from where it is pumped by a high-power centrifugal pump to the bottling compartment in the pressure tank. From the tank, the substance flows by gravity through filters for packaging.
Before starting the filtration to clarify the vinegar, an adsorbent is added to it. One of the best adsorbents is bentonite. Clarification with this composition is achieved very quickly at a very low consumption, and this helps to reduce the loss of vinegar with precipitation.
Apple cider vinegar (ocet) is used in cooking as a seasoning and preservative, in cosmetology to create anti-aging masks, in folk medicine for certain ailments. You can buy it in the store, but to be sure of the quality, it is better to make apple cider vinegar at home according to a simple recipe. We will consider the classic technology that gives the most useful product.
Theory. The preparation of apple cider vinegar consists of three main steps:
Vinegar can be made from homemade apple wine (preferably dry) of any aging. Store-bought counterparts, such as cider, are not suitable because they contain sulfur or other substances that prevent the development of acetic bacteria. If you have finished wine, immediately proceed to the 11th stage of the preparation technology. This will greatly simplify and speed up the process.
Attention! The authors of some apple cider vinegar recipes suggest adding pressed or dry yeast, bread, and other ingredients to the composition. The resulting drink will not be natural vinegar and will lose some of its beneficial properties, since ordinary ethyl alcohol will appear instead of wine alcohol.
Ingredients:
1. Unwashed apples (very dirty, wipe with a dry cloth) cut into slices, remove the core and seeds. There are wild yeasts on the surface of the apples, thanks to which the juice will ferment.
2. Grind the slices with a grater, meat grinder or in another way to a puree state.
3. Put the puree together with the extracted juice into a non-metal container with a wide neck, for example, an enamel pan or a plastic basin. Cover with gauze.
4. Put for 2-3 days in a dark place with room temperature. Stir every 8-12 hours with a clean hand or a wooden stick. When the apple mass darkens, foam, hiss and a slight smell of fermentation appear on top, proceed to the next step.
5. Squeeze the puree through cheesecloth or a press. Squeezes are no longer needed.
6. Pour the filtered fermented juice into a jar or glass bottle, filling no more than 75% of the volume.
7. Taste it. If the juice is not sweet, add sugar based on the proportions in the recipe, mix. The juice should be sweet, but not cloying (the maximum allowable sugar content is 20%). If you feel strong acidity (pinching tongue), add water.
8. Install a water seal or a medical glove with a hole in the finger on the neck of the container (made with a needle). Check the tightness of the connection between the neck and the water seal to prevent air from entering inside. 
9. Transfer the bottle (jar) to a dark place with a temperature of 20-25°C for 25-40 days.
10. At the end of fermentation (the water seal does not release gas or the glove is blown off, the wine has brightened, a layer of sediment has appeared at the bottom), drain the young wine through a straw, without touching the sediment at the bottom, so that the apple cider vinegar turns out to be light without turbidity.
11. Pour the wine into a container with a wide neck. The larger the contact area of wine with air, the better. You can leave it to sour in a jar, but the cooking time will increase. Top with gauze to protect against insects. After some time, a film (a layer of Mycoderma aceti bacteria) may appear on the surface, this is normal.
In a wide container, the wine will sour faster. 12. Leave for 45-60 days in a dark place (or cover) at 18-23°C. The wine will gradually turn sour, turning into vinegar. At the end of fermentation, the characteristic pungent smell of souring will disappear.
13. Filter the finished homemade apple cider vinegar through 3-4 layers of gauze or a thick cloth, pour into bottles for storage, close tightly.
When stored in a place protected from sunlight, for example, on a dark shelf in a kitchen cabinet, the shelf life is up to 3 years.
The benefits of natural vinegar have long been known. This product is rich in minerals, calcium, silicon, iron, fluorine, magnesium, pectin, organic and amino acids, vitamins (A, B, E, C, P) and beta-carotene.
Vinegar, obtained as a result of the fermentation of fruits, berries or herbs, is useful to eat, as well as used for medical and cosmetic purposes. However, purchased natural vinegar is not always safe. Therefore, I share recipes for making high-quality natural vinegar at home. 
