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Herbal oils and fruity vinegar - easy to prepare yourself
The dressing is the culmination of every salad. Vinegar and oil can also be easily prepared and spiced up with spices, herbs and fruits. The result convinces with its naturalness and is also an eye-catcher.
For the production of herbal oils, the plants come whole or crushed into a clean bottle and are filled with the desired oil. The best choice are tasteless oils such as sunflower, rapeseed and soybean oils. For a liter of oil, add a handful of herbs such as oregano, marjoram, sage, thyme or rosemary. They have to be dry as moisture reduces durability. Herbs from your own garden are ideal, combined with other ingredients such as garlic, chilli or peppercorns, depending on your taste. Place the bottle tightly closed in a cool, dark place. It takes around four weeks for the aromatic substances in the herbs to pass into the oil.
For a herbal vinegar, rosemary, tarragon, thyme and basil can be poured over with white wine vinegar. Here, too, the bottle must be tightly closed. Let it soak for two weeks on the sunny windowsill, filter and store in the dark. With small herb particles, vegetable carrageenan (E 407) can be added for stabilization so that the herbs do not settle on the bottom of the bottle.
A fruity vinegar succeeds with raspberries, blackberries and currants. They are placed in a jar and poured with vinegar essence until completely covered. The approach must take three to four weeks in a warm, dark place. Then the vinegar is filtered through a sieve, whereby the fruits are well expressed. Finally, fill the fruit vinegar essence with water in a ratio of 1 to 3.
Homemade apple cider vinegar takes more time: 1 kg of organic apples are cut into pieces with the skin and core and put in a large bowl. Fill up with cold water up to 3 cm above the apple mass and mix with a handful of sugar. Then cover with a clean kitchen towel and put in a cool place - stir daily.
After a week, a white foam has formed. Pour the brew through a kitchen towel and pour the liquid into large glasses, cover with kitchen paper and put in a warm place. After six weeks, the vinegar can be decanted into bottles. Well sealed and in a cool place, it matures for another 10 weeks until the vinegar convinces with its fine, sour freshness. Heike Kreutz, aid.