It protects the liver and kidneys, improves bowel function. It’s as good as apple

Plum vinegar arises in two stages of fermentation: first yeast convert sugars into alcohol, then vinevic acid bacteria turn it into vinegar. The final product usually has 4-6% of acetic acid, Fruit aroma and a slightly sour taste. Unfilted versions contain a “vinegar mother”, live culture of microorganisms, pectins and trace amounts of B vitamins and minerals characteristic of plums, including potassium and magnesium. The presence of phenolic compounds and anthocyanins ensures moderate antioxidant activity, comparable to others Fruit vinegar.

In the kitchen, it works as a component of salads for salads with a rocket or lamb’s lettuce, for glazing duck and pork, in marinades for mushrooms and root vegetables and in Shrub drinks. By lowering the pH, it improves the safety of preserves and strengthens the taste of tinned sauces after frying. In small quantities balances the sweetness of desserts based on apples, pears and honey; In addition to the kitchen, it is used in diluted hair rinses and skin tonics. From the functional side, it slows down the gastric emptying and soothes glycemic jumps, and unrefined versions support the intestinal microbiota. Pectins are conducive to regular bowel movements, potassium helps in water and electrolyte management, and anthocyany help fight the excess of free radicals.

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People with glycemic fluctuations will benefit most on the incorporation of plum vinegar in the daily diet After meals rich in starchwith mild digestive ailments and prone to constipation. In such cases, 1-2 teaspoons (5-10 ml) vinegar are usually used, diluted in 200-250 ml of lukewarm water, taken 10-15 minutes before a meal containing complex carbohydrates, maximum 1-2 times a day. In control of body weight, the effect of an acid preliminary meal is used, which reduces the feeling of hunger and reduces the glycemic response.

In turn, special caution is necessary for people with reflux, hyperacidity, peptic ulcer disease, active liver and kidney diseases, as well as in hypoglycaemic or diuretics taking. In this case, the use of plum vinegar requires medical consultation. It is also not recommended to use it in children under 12 years of age, pregnant and nursing women. For protection of enamel, vinegar should always be thoroughly diluted, it is best to drink through a straw and after eating rinse the lips with water.

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Ingredients (approx. 1.2 l ready vinegar):

• 1.5 kg of ripe plums (preferably Hungarian), without seeds,
• 1.2 liters of boiled and cooled water,
• 120 g of sugar or honey (approx. 8 tablespoons),
• Optional: 2 tablespoons of raisins or apple cuticles, a piece of cinnamon bark, 2 cloves,
• Optional: 2-3 tablespoons of unfilled fruit vinegar as a starter,

Preparation method:

1. Preparation of fruit: Brake the jar, crush the plums with a knife or pestle. If they are from a certain source, do not wash – natural yeast will speed up fermentation.
2. Adding fluid: Dissolve the sugar in the water and pour the fruit so that 2-3 cm of liquid is covered. If necessary, add raisins, spices or starter.
3. Fermentation Start: Cover the dish with gauze and set aside in a warm place (20-26 ° C). Mix every day for 7-14 days. The appearance of foam and bubbles indicates the correct course of the process.
4. Separation of fruit: When the process slows down, strain the liquid through gauze, squeeze the pulp and pour the liquid into a clean jar.
5. Vinegar fermentation: Cover again with gauze and leave for 3-6 weeks in partial shade. Gently move the jar every few days. During this time, the so -called Vinegar’s mother.
6. Filtering and puberty: When vinegar reaches a clearly sour taste, strain through thick gauze or a coffee filter. Pour into scalded bottles and set aside in a cool, dark place for 4-8 weeks to mature.
7. Storage and application: The sediment at the bottom is natural. For drinking, dilute 1-2 teaspoons in a glass of water, add in the kitchen to sauces, marinades and dressings.

Source: NowowoPuje.pl