Rus Articles Journal

Great and awful

For a start we will report vinegar that synthetic vinegar was invented by the German scientist K. Hoffman in 1898. However this product, only natural, was known also to ancient Slavs. Its recipe was specified in “Domestic tyranny“:“ After a mash to make sour treacle four weeks, and even longer, on the furnace and to put in that vinegar of honey treacle about a grivenka or more and to peas a little and to add wheat a little, as well as a cranberry put also oak bark, and sometimes and iron“.

the sourest

Avicenna wrote that vinegar is done in the east of grapes, raisin, sugar, dates, honey, rice and other products. This natural elixir - a well of vitamins, mineral salts, minerals. It is necessary to tell that vinegar - the “oldest“ acid. It was used still by ancient Greeks, and the word it on - Greek means “sour“. He was expensive and valuable product: even Cleopatra cooked special drink from vinegar, dissolving in it pearls and receiving thus a youth elixir.

So it vinegar? It is result of fermentation dairy - sour bacteria and depending on raw materials happens spirit, wine, plodovo - berry, beer, honey. In shops we see vinegar 3 - 6 - and 9% - percentage, it means that vinegar in 100 g contains 3 g of acetic acid, double vinegar - 6 g, threefold - 9 g of acid.

Earlier alchemists extracted vinegar by dry distillation of a tree (bark, branches, sawdust). Now, except acetic acid, receive wine, dairy, apple, lemon and other acids. So, wine acid is produced from the special salt accumulating on a surface of wine casks, dairy - from sugar waste - molasses, lemon - from... sugar, and synthetic apple - from coal.

Travny, berry, fruit

From synthetic vinegar of concrete advantage is not present. But on sale there is flavored vinegar, infused on berries, herbs, fruit.

Natural vinegar is done of raspberry, a barberry, a rose, grapes, blackcurrant, plum, a tarragon, a celery, a melissa, fennel. As a rule, the flavored vinegar contains 5 - 6% of acid.

vinegar from rice and cereals is popular

In Japan. They are used in traditional medicine - at a headache, fatigue, obesity, infections. Japanese consider that rice vinegar destroys food bacteria, rescuing products from damage. Amino acids and about 30 organic acids of vinegar protect an organism from toxic fats.

a health Elixir


In ancient Tajik medicine grape vinegar was called “uksusomed“ and used for a conclusion of slags from an organism. For ferment of this vinegar use not yeast, but the natural begun to ferment grapes, and on medicinal properties grape almost coincides with the well-known apple cider vinegar. In day and that and another it is possible to accept up to 30 ml without any harm.

the American nutritionist - the naturopath Paul Bragg daily drank apple cider vinegar (a teaspoon on a glass of water). Grape and apple vinegar contains a lot of potassium, they are useful to heart, sight. And here in quality antiseptics these “drops“ are drunk on the 2nd teaspoons on a glass of water with a honey teaspoon daily.

with Mix of grape vinegar with salt are greased by places of stings, rinse a mouth if teeth are unsteady and gums bleed. Vapors of hot grape vinegar remove noise in ears, help at relative deafness, burns and a felon.

For the medical purposes use only a high-quality product.“ Store“ apple, wine and other grades of vinegar, as a rule, contain synthetic additives.

Here recipe of house fruit vinegar: 1,2 - 1,4 kg of the crushed peel of apples and pears fill in 0,5 l of acetic essence and 4 - 5 l of water. Add the 2nd table. honey spoons, put to the warm place for 2 - 3 weeks. Filter liquid and pour it in bottles.

This drink can be used also at a hangover - 1 table. part a spoon of vinegar in a glass of cold water and drink.

For weight loss before a lunch and a dinner it is useful for p to drink a glass of water about the 2nd table. spoons of house vinegar. A glass of warm water about a table. spoon of vinegar and chayn. a spoon of honey improves a metabolism and blood circulation, kills microbes. Drink it slowly.

the “Correct“ vinegar

As a lot of “piracy“ vinegar was available for sale, pay attention:“ correct“ vinegar has to be transparent, colourless, without dregs and a deposit, without pungent poisonous smell. On a label there have to be a stamp of manufacturer and a date of issue, on a bottle - the state standard specification badge and a stroke - a code. Store vinegar densely closed at a temperature from +5 to +15 degrees.

the Flavored vinegar is used by

in cookery for preparation of marinades, mustard, gas stations, sauces. Vinegar is applied to pickling of meat (acidic environment does it softer), added to mushrooms, cucumbers, tomatoes, a herring, salads. With its help it is possible to keep almost without sugar some berries (raspberry, cherry, plum, a gooseberry, grapes).

for this purpose take

a glass of 6% vinegar on 4 glasses of water, having added slightly sugar and salt, and fill in berries or fruit, will sterilize and cool.

Grape and other vinegar approaches

cold soups. Vinegar, infused on red pepper, possesses juicy taste, it is added to salads and sauces. Garlick vinegar sprinkle mutton. Vinegar from a tarragon approaches a bird, salads, steaks, and lemon - fish, jelly, jellied dishes.

Grass vinegar is prepared on the basis of table: well washed out grasses dry, put in a pure bottle, fill in with vinegar and close the sterilized stopper. In two weeks fragrant seasoning is ready.

Care will not prevent

Honey vinegar

of 1 l of juice of a girasol, 100 g of honey, 500 g of grapes or red currant.

Plum vinegar

of 1,5 kg of plum, 4 paprikas, garlic head, several peas of black pepper, table. vinegar spoon, 3rd table. spoons of vegetable oil, sugar, salt.

All ingredients to pass

Grain vinegar

of 1 l of water, glass of sugar or honey, small piece of rye bread, 15 - 20 g of fresh yeast, a little izyumin.

Sugar or honey to dissolve

Crimson vinegar

Glass of raspberry, 1,5 glasses of vinegar.

to Malines to fill in