What is the vinegar and with what it eat

Vinegar, as well as wine, is known to mankind many millenia. Ancient wine makers have noticed that the wine left in an open vessel, turns sour and turns to a sour liquid with a specific smell. Many long years vinegar made, without understanding a process essence. The vinegar first in the history made of date wine about 7000 years ago in Babylon, Ancient Egypt and Assyria. At that time vinegar carried out a role antiseptics and solvent at creation of medical mixes. For example, vinegar-honey which recipe is lost, was widespread antidote and tonic means. Strangely enough, vinegar in the ancient time used for a thirst satisfying. The sponge impregnated with vinegar offered the crucified Christ, was actually in the way to facilitate its torments.

Received by a chemical way and the acetic acid dissolved with water became a basis of the vinegar made in Soviet Union. The Soviet industry let out very small quantity of natural vinegar, replacing its synthetic. It became the reason of dislike for vinegar of several generations of the people living in the USSR. Synthetic vinegar can be applied only to the technical purposes: washing of windows, deducing of stains, cleaning and disinfection.

The natural vinegar prepared on traditional technology, possesses special taste and aroma thanks to the maintenance in it lemon, apple, tartaric  and other acids, aethers and difficult spirits. There is a set of kinds of natural vinegar: spirit, apple, fruit, wine, balsam sustained, serumal, malt and flavoured by extracts of plants (a basil, garlic, pepper, fennel, oregano.) In American and an European cuisine the vinegar prepared under special recipes is very popular. For example, vinegar from red wine (Red Wine Vinegar) or sharp vinegar from a nut pecan (Spicy Pecan Vinegar.) Uksus Cherri do of a mix of several wines and maintain long time in wooden flanks. It is no wonder that the price of such vinegar is very high. In Japan do rice, barley and wheaten vinegar with use ацидобактерий that does its especially useful to digestion.

Vinegar from red wine is ideal as refuelling for salads and for pickling of red meat as their smell does not interrupt a smell of an initial product. Vinegar from white wine, rice and corn vinegar is combined with dishes from a hen and fish and used at a batch. Malt and reed vinegar is used in  sauces. The flavoured vinegar gives interesting smack to vinaigrettes. (By the way, the Russian name of beet salad in English and French languages means seasoning from vinegar, salt and olive oil.)

Thanks to the variety and a rich history, vinegar draws attention of collectors and tasters. The high-quality sustained vinegar is considered a good investment of means, and the collection of original vinegar is appreciated as highly, as well as a collection of rare wines. Fans of vinegar experiment addition of this spice in various dishes, create own blends, prepare vinegar in house conditions and even deduce new strains acetic bacteria.

To prepare vinegar in house conditions so simply that many did it of us casually, without realising that the begun to ferment drink is and there is a vinegar. However preparation of qualitative vinegar demands skills and patience. Vinegar can be made of everything that contains sugar or starch. The most simple way of preparation of house vinegar – from fresh fruit juice. Unique difficulty – to find acetic bacteria. Is better to use the rests of the natural, not filtered and not pasteurised vinegar. The juice and vinegar mix in equal quantities should be placed in a warm dark place and periodically to check on taste. As soon as the desirable fortress will turn out, pour vinegar in glasswares and leave for some months to soften its taste.

The synthetic and distilled vinegar is extremely useful in housekeeping. With its help it is possible to remove a rust, a scum, glue, traces from stickers and a chewing elastic band, to get rid of unpleasant smells and insects. The wooden surfaces processed by a solution of vinegar, will begin to sparkle as new. The furniture from rattan and a bamboo can be updated only by means of an acetic solution. Blades of the fan and a detail of the conditioner after processing by vinegar will not be dusty. Rinsing in a solution of the distilled vinegar will help to get rid of a static electricity. Hot vinegar can remove traces of a paint from glass. That in air humidifier there was no mould, weekly add vinegar in water. Advantage of vinegar before synthetic washing-up liquids is that vinegar – a non-polluting product. By its manufacture and use it is not put harm to environment. Besides, it is possible to save essentially if to use vinegar instead of numerous special means.

Vinegar is widely used in house cosmetology. It softens a skin of hands and a foot, removes irritation after shaving, shine and volume adds to hair, strengthens nails, helps to struggle with a fungus, eels and pigmentary stains. The mix of the distilled vinegar with aromatic grasses removes irritation after contact of a skin to chemicals and soap.

Round salutary properties of vinegar the set of myths was formed. The mix of not filtered apple vinegar and honey is considered an effective remedy from an arthritis though a medical explanation to this fact it is not found. The use of vinegar for treatment of gastric diseases is not justified, as it can worsen a situation only.

Among the proved useful properties of vinegar – struggle against respiratory diseases. Vinegar dispersion in a room where is sick of a flu or quinsy, prevents infection of other members of a family. Rinsing of a throat by a water and vinegar mix helps at a pharyngitis. In certain cases vinegar can save a life. After 70 persons in Australia were lost from stings of jellyfishes in 1993, forces of scientists have been thrown on antidote search. Vinegar has appeared it. Even if the big site of a skin is damaged by poison of a jellyfish, the vinegar considerable quantity will neutralise it and even will remove irritation from a skin.

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