안녕하세요, 저는 이만석입니다. 오늘은 사과식초를 어떻게 만들어야 하는지에 대해 이야기해 보겠습니다. 사과식초에 대한 관심이 매우 많습니다. 방송에서 사과식초에 대한 이야기를 많이 하더군요. 사과식초는 하루에 한 개 먹어도 몸에 좋고, 식초로 만들어 먹으면 더욱 좋습니다. 그리고 여러 가지 건강 효과가 있습니다.

사과식초 만드는 방법에 대해 많은 질문을 받는데, 만드는 것은 간단합니다. 우유만 있으면 됩니다. 2주만 있으면 얼마든지 만들 수 있습니다. 여러분이 사과를 슬라이스해야 하는지, 믹스해야 하는지에 대해 질문이 많습니다. 저는 단호하게 말씀드립니다.

첩을 내라고 합니다. 저 이제 처음이라는 것은 액체 물로 만드는 거죠. 사과를 물로 만들어 가지고 이제 그저 하는 거예요. 그러면 사람들이 그럽니다. 우리는 접는 데 그 목적이 같은 게 없다. 휴롬 같은 거 가지고 쓰면 되는데, 뭐 뜨는 상자에 그저 블라 그러면 실험할 기회 가지고 바를 짤 수가 없죠. 그럼 어떻게 해야 하냐면, 여러분들이 인터넷으로 찾습니다. 사다 농장 뭐 이렇게 검색을 해보면 사과 농장을 하시는 분들이 적을 내가 지고 있는 게 억수로 많습니다. 그래서 이제 사과 농장에서 직접 행운은 100% 사바 첩이 에어 은혜입니다. 그래서 이제 그 적을 3번 되요. 그렇게 사과를 여러분들이 한 상자 4듯이 초 불변한 상대를 사원 됩니다. 사가지고 그걸 칼로 잘라 가지고 그 적을 다 보면 되죠. 보통 20미트 이제 큰 병 한라 그러면 1.5리터 정도 접이 4 됩니다. 그 오리배 짜리 적 3개 사면 되죠. 

They are asking for a recipe. What I mean by now for the first time is making it into a liquid form. You take apples and turn them into liquid, and

So, you can just cut it up like that and throw it away. You all have the whole apple, but cutting it with a knife is a bit cumbersome, so we make about 40 items. Once it's made like that, you can proceed to the fermentation. It's really good and satisfying. The sugar content, which is measured in degrees Brix, should ideally be around 10, but if it's lacking, you can add more sugar until it reaches about 8 Brix. Typically, when you start the fermentation, it begins at around 12 to 24 Brix, and then quickly turns into alcohol. After that, it has to be well-fermented to become vinegar. If you poke a small hole in the top, you can heat it up to ensure proper fermentation. Once it's done, it will turn dark, and whether it takes a month or two, once it ferments, it will turn into a very delicious product on its own.

The smell of alcohol is wafting through the needle hole. It's better not to close the lid, as it tends to become an excuse. If you keep opening it every five to seven seconds, the microorganisms get stressed and it doesn't ferment well. If you leave it alone, it will change from day to day. However, you need to be cautious; the seed culture must be added properly. You don't need to add a lot, just about 1 gram per liter. So, if you're making 15 liters, you only need around 15 grams. It's not much, really; my spoon holds about 1 gram. Just use that as a guide. 

Once the alcohol is ready, you can usually let it sit for about one week. If it ferments quickly, it can take about three months, depending on the temperature. If the conditions aren't ideal, you can leave it for about a month, and it will become very tasty alcohol.

Then you just need to change the lid. Remove this red lid and insert the new one. Here, there is now a mesh. The mesh is set up like this, and this is waterproof fabric. By using waterproof fabric and changing the lid, after that, you can just leave it there. If you leave it for a while, you will see that a mold starts to form. You can also use waterproof fabric instead. This is actually our cooking oil. It's available at Daiso and is quite inexpensive. You can stick it to the oil paper and adjust the holes as needed. 

By doing this, if you leave it through this winter, you will see that the mold turns white. If it gets thick, you should remove some, and if it becomes thin, you can just break it up. With this approach, you can expect it to last for about a year.

I want to share a delicious apple vinegar recipe with you. So, I've prepared a lot, and if you store it in a large bottle, your whole family can enjoy it. You can even give some to your friends. When making this, it's important to have the right ingredients. You should look for high-quality apples from a reputable farm and order them online. You can easily purchase them in bulk, like ten boxes at a time. Now, I strongly encourage you to start making this within the next 40 seconds. Thank you!

사과식초 사과발효식초 사과즙으로 만드시면 간편하고 편리합니다. 유인균발효박사 황세란박사

Scripts