Pour apple juice into a sterile jar, put apples in juice. Pull the rubber glove over the neck of the jar and leave the jar at room temperature for 1 month.
After a month, such a film should appear on the surface of the liquid, this is the vinegar uterus that is responsible for fermentation. Remove apples from the jar, cover the jar with a lid and place in a dark place for another 1 month.
When the time is up, the vinegar is ready, strain it in a clean jar and store in a cool, dark place.
Home-made apple cider vinegar turns out to be more tender and aromatic than purchased, the acidity of such vinegar is about 3-5%. Due to its delicacy, apple cider vinegar can be used as dressing for salads or in other culinary masterpieces. If you use vinegar to marinate meat, you will get aromatic and tender meat, it can also be used in cosmetology.