On September 29, the Society for Rural Development Laz held a lecture on the topic of drying and pickling fruit. The lecturer was Marija Erjavec from Kmetija Erjavec from Gorenje vas.
At the fruit farm, where 10 ha of agricultural land is cultivated, they specialized mainly in drying apples and pears. Of course, their offer also includes fresh apples, jams, brandy and apple cider vinegar. And the most was said about the latter.
It is a mistake to believe that all apples, even unripe, are good for preparing apple cider vinegar, said Marija. Quality apple cider vinegar can only be made from ripe apples. The older vinegar preparation process begins with soaking the apple chips in water. Recently, however, the process of processing from apple juice to apple cider vinegar came into force. The first stage of processing is the consistent cleaning of the basic ingredient – apples. Then the process continues with cutting and pressing and obtaining fruit liquid, which needs to be stored at a fairly high but constant temperature, so that the juice begins to produce yeast fungi. By adding air and frequent mixing and flowing, the liquid is cleared and increased acidity. Homemade apple cider vinegar can be enriched with spices, spices or a piece of vegetable that is placed in a bottle. A bottle of our homemade product can be an idea for an original gift.
