How to make natural vinegar

How to make natural vinegar

Vinegar is made in two ways: naturally by bacteria in the process of fermentation, or in an industrial way by the use of certain chemical equations in the addition of chemicals to each other, and the vinegar is produced commercially by a large amount of chemical manufacture process called carbonylation of methanol. Natural vinegar is more desirable than artificial, where the taste is different in a clear way, in addition to the possibility of creating flavors of vinegar, of spices or natural herbs. Vinegar also destroys the stomach wall gradually and causes ulcers because of its concentration.

The natural method is made by the strains of Clostridium or Acetobacterium, a gram positive bacteria. These strains convert the sugar in the fruit used to manufacture vinegar to acetic acid directly into the anaerobic fermentation process without producing the substance Alcoholic ethanol as a feedstock in the reaction. Also, vinegar may be produced by converting sugar to acetic acid by Acetobacter bacteria, Gram negative bacteria, by the process of fermentation,But with the presence of ethanol as a feedstock in the reaction, or we can say that the presence of ethanol is important to start this type of bacteria the process of air fermentation. The difference between the two processes is very important. The first is that the anaerobic fermentation bacteria do not tolerate the high pH, which creates the need to concentrate the resulting vinegar after the fermentation process is complete. The second difference is that ethanol is an alcohol, which creates the need to dispose of this alcohol after the process of fermentation by pasteurization, where the alcohol evaporates and the vinegar remains. Pasteurization also kills unwanted bacteria, making vinegar longer.

What we need to make vinegar is to make the fruit (apple, grapes, barley, lemon, potato, etc.), water, bacteria that will help us make vinegar, glass pot, and cover Textured, and gauze cover.

For the manufacture of vinegar in the fermentation method, the use of dried fruit, or fruit dried before use in the manufacture of vinegar to get rid of water content and increase the concentration of sugar and the activation of yeast that will help in the process of fermentation. The fruit is sliced and placed in a glass container and immersed in water. The lid is then covered with a tight lid for only forty days, and nothing more so that we do not turn into wine, and then put the pot in a dark and warm place. The content of one bag of yeast may be used as a yeast to convert the sugar in the fruit into ethanol to start the acetobacter bacteria in its work, to convert the ethanol to acetic acid, or to be satisfied with the amount of yeast directed in the fruits naturally, but it is better to add Yeast to accelerate the process. The glass container is tightly covered because the yeast operates under an airless condition. After forty days, the container is opened and replaced with a gauze after adding a little of the previously produced natural vinegar to add the acetobacter bacteria that convert the ethanol from fermenting the yeast of the beer into the acetic acid in the presence of air. After a month after the gauze is removed, the rotting pieces are removed and the liquid is filtered into a clean gauze, preferably exposing the liquid to the heat to dispose of the ethanol residue, then filling it in a storage container and storing.

By: Afnan Zaiter