prof. Dr. Canan Karatay talked about the importance of vinegar. Canan Karatay said, “Natural vinegar saves life,” and suggested making vinegar at home. But it also has a few tricks. Canan Karatay suggested vinegar for viruses and microbes. Emphasizing that vinegar should be natural, Prof. Dr. Canan Karatay, “Don’t give money, make your own vinegar at home.” Said.
BENEFITS OF NATURAL VINEGAR
Explaining the benefits of vinegar to Aksam, Canan Karatay stated that natural vinegar saves lives.
Emphasizing the importance of household vinegar, Karatay listed the benefits of vinegar as follows:
“I am talking about household vinegar. Natural vinegar kills viruses, germs, parasites, lice and all toxins. It has an alkaline effect on the body. But it will be household vinegar. Otherwise, vinegar will not be available in 45-60 days. Ladies have to wait a bit. Do not spend money, make your own vinegar at home. I explained vinegar recipes in my previous book.”
THE IMPORTANCE OF NATURAL VINEGAR
Canan Karatay lists the importance of vinegar in her newly published book “Karatay Sözü”:
“Naturally fermented apple cider vinegar and mouthwash saves lives. Like all mouthwashes, it is easy to prepare, inexpensive and simple to apply.
It has been scientifically proven that apple and grape vinegars kill viruses and bacteria.
It is possible to relieve the dryness and burning of the mouth and throat seen in flu infections, and dry cough complaints such as tickling by gargling with vinegar and rinsing our mouth.
NATURAL VINEGAR RECIPE
Canan Karatay describes the vinegar recipe in her book “Karatay Cuisine” as follows.
MATERIALS
- 2 kilos of fragrant red grapes
- 2-3 tablespoons of honey
- 3 liter glass jar
MAKING NATURAL GRAPE VINEGAR
Wash the grapes well and mash them in a bowl. Put the crushed grapes in a glass jar. (Make sure there is an inch or so of bleed at the top of the jar.)
Add honey to it and mix.
Then, cover the jar with a cheesecloth so that the mouth can breathe and tie it around the edges. If there is a sun-drenched window, put it by the window, if not, put it in a warm and dim environment.
In the first weeks, open the mouth of the jar every 2-3 days, mix it with a wooden spoon and cover it with cheesecloth again.
After 4-6 weeks, a jellyfish-shaped yeast forms on the vinegar and tiny maggots, which we call vinegar bacteria, form in the mouth of the jar. This is a sign that vinegar fermentation has begun. At this stage, do the first straining through a clean cheesecloth or a fine-perforated colander to separate the grape juice from the pulp.
After 8-10 weeks, deposits form at the bottom. Strain again through a clean cheesecloth. Rest for 4-6 weeks.
Repeat the filtering process after 1-16 weeks. This process can continue for 3-6 months, so that the taste of vinegar suits your taste. A normal taste of grape vinegar will take 4-6 months on average.
After the last filtering process, pour it into bottles and close the mouth of the bottles tightly so that they do not get airtight, and store in a cool place.
THE TICKET TO MAKING NATURAL VINEGAR
Products must be natural.