Preparation of 6 vinegars out of 70. Formula for calculating vinegar of various concentrations

How to make 6% vinegar at home? This question interests many housewives who have decided to prepare some delicious and fluffy baked goods or prepare spicy marinades for the winter. After all, it is the mentioned ingredient that is actively used to extinguish baking soda, the spiciness of homemade pickles, as well as various salads, etc.

As for the synthetic product, it is obtained through chemical processes. The main component of such vinegar is acid.

Of course, it is better to use a natural ingredient when cooking. But for household needs (disinfection, cleaning various devices, removing stains, etc.) you can also use synthetic.

6% vinegar: what is it used for?

We will tell you how to make 6% vinegar a little below. Now I would like to tell you about why this product can be useful.

Most often, this solution of vinegar essence is used in cooking. It is used to extinguish baking soda during the preparation of various homemade baked goods, added to marinades and others so that they retain their taste longer, and is also often used to create salads (for example, carrot, cabbage, etc.).

It should also be said that 6% vinegar is often used to marinate meat for barbecue or barbecue. This is what allows you to make very tasty and spicy dishes from various products.

Details on how to make 6 table vinegar

There are a lot of mathematical formulas, using which you can quickly and easily calculate the amount of drinking water that needs to be added to in order to obtain the desired concentration (in this case, 6%). However, not every housewife will express a desire to arm herself with a calculator and calculate the necessary proportions on her own. In this regard, we offer you already calculated parts that should be used to obtain the required seasoning.

Proportions for obtaining 6% vinegar

So, how to make 6 percent vinegar? To do this, it is necessary to take the initial raw material in the form of 70%. It should be noted that this particular product is the most economical. If you use it to make the right strength of vinegar, one small bottle can last you for many, many months.

So, if you have such an essence in stock, but you don’t know how to make 6% from 70% vinegar, then we’ll tell you about it right now.

To obtain a less concentrated table seasoning, you will need a measuring unit. We decided to use a tablespoon. Having filled it with essence, you need to pour the acid into a ceramic bowl, and then add to it 11 of the same spoons of ordinary drinking water (cooled boiling water can be used). As a result of mixing these liquids, you will get the 6% vinegar you need.

How else can you dilute 70% essence?

It should be noted that the presented essence can be diluted not only to 6% strength. So, by observing special proportions, it is easy to obtain the following concentrations from it:

• by adding 1.5 parts of cooled boiling water you can get 30% table vinegar;
• adding 6 parts of cooled boiling water - 10% table vinegar;
• adding 7 parts of cooled boiling water - 9% table vinegar;
• adding 8 parts of cooled boiling water - 8% table vinegar;
• adding 9 parts of cooled boiling water - 7% table vinegar;
• adding 13 parts of cooled boiling water - 5% table vinegar;
• adding 17 parts of cooled boiling water - 4% - table vinegar;
• adding 22.5 parts of cooled boiling water - 3% table vinegar.

Making 6% table vinegar from 9%

We talked above about how to properly dilute 70% essence to obtain the desired concentration of seasoning. But what to do if you don’t have such a product in your kitchen? Then we recommend making 6% from 9% vinegar. How to implement the idea? We will tell you about this right now.

So, we need:

• glass containers;
• measuring cup;
• 9% table vinegar;
• drinking water (cooled boiling water).

Breeding process

Diluting 9% to 6% concentration is much easier and simpler than making the necessary solution from the essence. To do this, you only need to add 30% ordinary water or cooled boiling water to the starting raw material.

So, if you have one liter of 9% table vinegar available, then you should simply add about 300 ml of clean drinking liquid to it. If you do not need such a large amount of strong seasoning, then the scale can be reduced. For example, add 30 ml of plain water to 100 ml of 9% table vinegar. But to make the correct concentration, you should definitely use a measuring cup.

Good day, dear readers! Today I’m writing a short note on the topic: how to properly dilute 70 percent vinegar to make 9 percent. I have had vinegar essence 70% for a long time, so today I decided to turn it into regular table vinegar 9%.

Now is the time for homemade preparations, many housewives actively use vinegar for preservation, and at this moment they may also have a question: how to make vinegar of the required strength from the essence. In addition to cooking, vinegar is also used as a disinfectant and is even used for treatment (traditional medicine).

Vinegar can be natural or synthetic. Natural vinegar, naturally, is more expensive. But you can prepare it yourself from fruits (for example, apples or grapes). Natural vinegar will contain alcohol. Some housewives sometimes end up with vinegar instead of wine when the fermentation technology is broken.

Synthetic vinegar is made from acetic acid chemically. This is a cheap option for home cooking. It is used for pickling foods, canning, and added to salads, sauces and many other dishes.

Making 9 percent vinegar from 70 percent is very simple: you need to take 1 part 70% vinegar and 7 parts water. Mix vinegar with water - 9% vinegar is ready. For example, for 3 tablespoons of vinegar you need to take 21 tablespoons of water.

Just be careful not to get acetic acid on your skin. And you can even wear a gauze bandage, because the smell of the essence is pungent.

How to make vinegar 3%, 4%, 5%, 6%, 9%, etc. from vinegar essence.

Vinegar is a product obtained during the life of acetic acid bacteria. These amazing bacteria are present wherever the process of sugar fermentation occurs, the natural result of which is the formation of ethanol. Once in an environment containing alcohol, acetic acid bacteria begin to synthesize vinegar.

Curious historical facts

• Translated from ancient Greek, “oxos” means “sour.”
• Humanity became acquainted with vinegar as long ago as with wine: ancient manuscripts testify to this. Already in ancient Babylon, its inhabitants knew how to make date wine and date vinegar. And this was almost seven thousand years ago.
• Ancient people used vinegar as a food seasoning, household antiseptic, as well as a hygiene product and in medicine.
• Mentions of vinegar can be found in the Bible and the Sunnah. Information about vinegar began to appear in Chinese manuscript sources three thousand years ago, and Japanese evidence dates back to the fourth century AD.
• Louis Pasteur scientifically proved in 1864 that vinegar is a product of microbiological synthesis.

What is vinegar made from?

The raw material for vinegar production can be almost any food product that contains natural saccharides (maltose, glucose, fructose).

Thanks to the action of yeast, which starts the fermentation process, fermented natural sugars are converted into ethyl alcohol, which, under the influence of acetic acid bacteria, is processed into natural vinegar.

Natural vinegar preserves the taste and aroma of the raw materials used for its production. So, what varieties? natural vinegar most popular in different countries of the world?

• Wine vinegar– a product obtained as a result of the oxidation of wine. From white wine you get white vinegar, from red wine you get red vinegar. Wine vinegar, characterized by its mild taste, is used to prepare delicious desserts, fruit salads and gourmet sauces.

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The most valuable and aromatic varieties of wine vinegar are produced from the best brands of expensive wine (pinot gris, champagne, sherry), aging them in oak barrels.

• Apple cider vinegar, which is produced from apple cider, has a golden color and a pleasant aroma of apples. The concentration of natural apple cider vinegar can be comparable to the concentration of vinegar essence, therefore, to make a ready-to-use product, it is recommended to dilute it with either drinking or slightly sweetened water, as well as fruit juices.

Apple cider vinegar is a prominent representative of fruit and berry vinegars, the starting raw materials for which are berry or fruit wines. Vinegar can also be peach, currant, sea buckthorn, or raspberry.

In cooking, the use of apple cider vinegar is limited to salad dressings and use in the preparation of marinades and sauces.

• Beer vinegar, obtained from beer, is consumed in large quantities by residents of Austria and Germany. The taste and aroma of this product are determined by the taste of the drink used.
• Malt vinegar- a favorite product of the British people. The result of barley fermentation, expensive malt vinegar is reminiscent of the famous English ale with its thick consistency and deep brown color. There are cheaper varieties of malt vinegar that are made by diluting acetic acid flavored with caramel essence.

Aging balsamic vinegar takes from six years to a quarter of a century, and the most valuable species of cherry, juniper, chestnut and oak are used to make barrels intended for this process.

• Rice vinegar(a pale yellow liquid with a peculiar aroma and mild taste) is a product obtained during the oxidation of rice wine or during the fermentation of rice. It is used to season noodles and soups, fruit and vegetable salads, and is used to cook rice intended for making sushi.

The most expensive varieties of rice vinegar are black and red vinegar - favorite seasonings of the Chinese. Red rice vinegar has a pleasant sweetish taste. The aroma of black vinegar is more intense, with a slight hint of smoke.

• Vinegar maybe alcohol, if the base for its production is food grade ethyl alcohol.
• When flavoring alcohol vinegar with natural extracts of herbs (thyme, dill, basil, garlic, parsley, oregano, tarragon) and various spices, it turns out flavored alcohol vinegar.

All of the above types of vinegar, made from natural raw materials, are natural, but there is also synthetic vinegar, obtained by diluting acetic acid, which is obtained in the laboratory.

How is acetic acid obtained?

There are several ways to produce acetic acid:

1. It is produced from natural gas using a chemical synthesis method.
2. It is a by-product obtained during the production of chemical fertilizers.
3. Wood chemical acetic acid is obtained by processing wood waste (sawdust).

Absolute (or glacial) acetic acid is a product whose concentration is 100%. When glacial acetic acid is diluted with water to 70-80%, vinegar essence is obtained, which is indicated in the list of ingredients included in the product under the guise of additive E260.

In a number of countries (for example, Bulgaria, the United States and France), the use of synthetic acetic acid for food purposes is prohibited.

Acetic essence can be purchased both in pure form and in the form of table vinegar, which is an aqueous (3-9%) solution of acetic acid. You can bring the taste of synthetic table vinegar closer to the taste of a natural product if you infuse it with spices, aromatic herbs and fruits, or use artificial flavors.

What percentage is in table vinegar?

On the shelves of modern grocery stores you can find table vinegar with a strength of 3%, 6% and 9%. Vinegar with 9% acetic acid is used to prepare marinades for canning. It is too strong for human consumption, but 3% and 6% vinegar can be safely seasoned in salads and used to improve the taste of your favorite dishes.

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It is curious that European residents consume almost four liters of natural vinegar throughout the year, which is 20 times higher than the amount of the same product in the diet of Russian citizens (our compatriots limit themselves to only 200 ml of this seasoning).

Housewives use vinegar essence to make their own table vinegar. Depending on the purpose (dressing a salad, preparing a marinade, canning fruits or vegetables), vinegar of varying concentrations may be needed in the kitchen, so every housewife should do this correctly.

It is necessary to follow the exact recipe for preparing table vinegar at home not only so as not to spoil the taste of the dish, but also for one more reason. The fact is that acetic acid and water have different densities, so to obtain a high-quality solution, you must carefully observe the correct ratio of parts.

Concentrated vinegar essence cannot be used undiluted for cooking, as this can cause poisoning or severe burns.

How to prepare 9% vinegar? Table vinegar of this concentration is used when preserving vegetables and fruits. To prepare 9% vinegar, you can use vinegar essence with a concentration of 30%, 70% or 80%.

How to prepare 9% vinegar:

• When using 30% vinegar essence, one part of it is diluted with two parts of water (for example, take two tablespoons of water for one tablespoon of essence).
• Making table vinegar 9% from 70%, the amount of water is increased to seven parts to one part acid (a spoonful of essence to seven spoons of water).
• 80% essence requires diluting it with an amount of water eight times greater than the volume of acetic acid solution (that is, a tablespoon of essence should be diluted in eight tablespoons of water).

There is a universal formula with which you can easily determine how much water needs to be diluted with vinegar essence to obtain table vinegar of the required concentration.

Universal calculation formula for preparing table vinegar

If the concentration of the vinegar essence you have is divided by the concentration of table vinegar that you need to obtain, you will get a number showing how many times the amount of the resulting solution should exceed the amount of essence taken.

Let's explain with an example: We have 80% vinegar essence. We need to get 5% table vinegar. Divide 80 by 5 and get 16. This means that one part of the essence must be diluted with 15 parts of water. If the division results in a fractional number, it should be rounded up.

Another example: you want to get 3% vinegar from 70% vinegar essence. Divide 70 by 3, we get 23.3. We round the result to 23.5 and conclude that for one part of essence we need to take 22.5 parts of water.

Most often, vinegar of this concentration is used to marinate meat.

How to get 6% vinegar?

1. Having an essence with a strength of 80%, one part of it is diluted with twelve parts of water.
2. At 70% acid strength, add 10.5 parts of water to it.
3. To dilute one part of 30% essence, add four parts of water.

In this case, ordinary shot glasses or small glasses are most often used as a measurement.

How much vinegar is in a tablespoon?

Since vinegar is a seasoning with a pronounced sour taste, an overdose of it can ruin the taste of any dish (especially one you are preparing for the first time). Therefore, it is important for inexperienced housewives to know:

1 tablespoon = 15 g vinegar

What is the density of vinegar?

Aqueous solutions of acetic acid have different densities depending on the strength of a particular solution. The density of absolute (glacial) acetic acid is 1.05 kg/l.

The density of vinegar essence has the following indicators:

• 30% – 1.0383 kg/l.
• 70% - 1.0686 kg/l.
• 80% - 1.0699 kg/l.

Density of table vinegar:

• 3% - 1.002 kg/l.
• 6% - 1.006 kg/l.
• 9% - 1.011 kg/l.

All indicated values ​​are valid at room temperature of 20 degrees Celsius. It should be noted that an increase in ambient temperature affects a decrease in the density of these solutions.

Vinegar is most often drunk by mistake when the dangerous liquid is either poured into an inappropriate container, or when it is stored in an easily accessible place and falls into the hands of small children or drunken family members. There is another reason why acetic acid can be harmful to human health. This is what suicides do, not thinking about the painful death they are dooming themselves to.

The severity of the lesion is determined by the amount of acetic acid drunk and the strength of its solution. Solutions whose strength exceeds 30% can pose a danger to life.

Consequences of concentrated acetic acid entering the human body:

• In the best case scenario, a person may receive extremely painful burns to the mouth, lips, and esophagus. This condition is always accompanied by excruciating and rather long-lasting pain, especially noticeable at the time of eating.
• Healing of burns inevitably leads to tightening and deformation of the tissues of the mucous membranes and nearby internal organs. In severe cases, severe tissue damage can lead to complete occlusion of the esophagus, which leads to impaired swallowing function.
• Vinegar vapors often cause burns to the trachea and larynx. This can lead to partial or complete loss of voice and problems with breathing (it will be difficult).
• If a large amount of a concentrated solution of acetic acid enters the human body, this can result in very serious burns to the stomach, which already has an acidic environment, since the gastric juice contains no less concentrated hydrochloric acid.

If acetic acid enters the stomach, a person may vomit blood and experience severe gastrointestinal bleeding. The most terrible consequence of a fatal mistake is complete perforation (or perforation) of the stomach with the formation of a through hole in its wall, through which everything it contained can enter the abdominal cavity.

In this case, even with timely and qualified medical care, scars will inevitably appear inside the stomach, tightening it, due to which part of this organ will subsequently have to be removed.

Where is balsamic vinegar used?

Balsamic vinegar (or balsamic), called the “king of vinegars,” has a fairly wide range of uses.

• In cooking, it is used to season salads, served with fish, meat, and vegetables (both as an independent seasoning and as an ingredient in exquisite marinades), and used to enrich the taste of first and second courses.

Balsamic vinegar should not be exposed to heat, as this will completely lose all its beneficial qualities. It is served to the table only chilled, and when adding it to hot dishes, cool them down a little.

• In medicine, balsamic vinegar is used as an antibacterial agent by washing wounds, gargling, or wiping the skin. Due to its low calorie content and due to its rich vitamin composition, balsamic sauce is used as a vitamin supplement to the diet of those who want to lose weight. Due to its antiseptic properties, balsamico is used in medications that accelerate wound healing and body regeneration.

Balsamico is used as an effective remedy to help cope with cellulite.

• Expensive varieties of elite balsamic vinegar are used in cosmetology, using it to produce expensive lotions, gels, creams and other hair and skin care products.

How to make rice vinegar?

Preparing rice vinegar is a troublesome task, but since the result can be a healthy and tasty product, it’s worth trying to make it yourself.

About using rice vinegar:

Prepare homemade rice vinegar:

1. Taking 300 g of rice, rinse it thoroughly under running water, put it in a glass bowl and pour 1200 ml of water into it.
2. Place the bowl in a warm place for four hours, after which we take it out to a cool room for a day.
3. Strain the liquid through several layers of gauze and pour 900 g of granulated sugar into it.
4. After stirring the liquid until the sugar is completely dissolved, place it in a water bath and cook for half an hour.
5. After waiting for the syrup to cool, pour it into a two-liter glass jar and add dry yeast (a third of a tablespoon).
6. Let the liquid ferment for a week, after which we pour it into another jar and, tying the neck with clean gauze, place it in a dark place for 4-6 weeks. We take a sample from time to time.
7. When the vinegar acquires a sweet taste with a slight sourness and becomes aromatic and translucent, strain it thoroughly, boil it and bottle it, tightly closing it with sterile lids.

How to make apple cider vinegar? How to make vinegar from apples?

To make apple cider vinegar you can use:

• Apples damaged by pests.
• Overripe fruits.
• Apple pulp left over from making apple juice.
• Carrion.

For every kilogram of apple mass, take from 50 to 100 g of granulated sugar.

Cooking sequence:

1. The apples are thoroughly washed, rotten parts are removed, damage is removed and cut into pieces.
2. The apple mass is placed in an enamel container, filled with water heated to 70 degrees, and granulated sugar is added. You can use fermented juices and sour jam. After thoroughly mixing the mass, make sure that the layer of liquid above it is at least 3-4 centimeters. You can put a wooden plank with a weight on top.
3. The container is left in a warm place for fermentation for a couple of weeks. The optimal room temperature should be from 18 to 22 degrees.
4. Don't forget to stir the mixture from time to time. After two weeks, the fermented liquid is bottled using a filter. The bottles should not be filled to the top, as the liquid will still ferment. After two weeks, the procedure is repeated, pouring the vinegar into other bottles, again without adding it to the very top.
5. In another couple of weeks the product will be finally ready. This time the bottles are filled with apple cider vinegar up to the neck and sealed with sterile stoppers. The finished product is stored in a cool room with an air temperature not exceeding 20 degrees.

What are the benefits of apple cider vinegar?

Only a natural product that does not contain any dyes or flavors has beneficial properties.

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Apple cider vinegar health benefits:

• It is beneficial for digestion, as it is able to normalize beneficial microflora, destroying putrefactive bacteria and preventing infections from entering the body.
• Helps improve intestinal motility.
• Improves lipid metabolism and fat breakdown.
• Prevents the development of osteoporosis.
• It is a good preventative against cancer.

When using store-bought apple cider vinegar, read the label carefully to ensure it does not contain acetic acid. If such an ingredient is still present in the recipe, this is not apple cider vinegar, but ordinary table vinegar.

• Stimulates the functioning of the brain and the entire nervous system.
• Helps the body get rid of toxins, improving the cleansing function of the liver and thereby helping to fight excess weight.
• It has a diuretic effect and prevents the formation of edema, removing excess fluid from the body.
• Making blood vessels elastic, it normalizes blood circulation in the veins.
• The healing properties of apple cider vinegar can be used to treat inflammatory processes in the mouth and pharynx.

Does apple cider vinegar help with varicose veins?

Apple cider vinegar in folk medicine has long been used to treat varicose veins in the following forms:

1. In the form of rubbing, applied twice a day. It is recommended to take a shower before rubbing and do not wash off the vinegar after the procedure.
2. In the form of compresses. Gauze soaked in apple cider vinegar is applied to the problem area, wrapped in film, insulated and left for half an hour, placing your feet on a high pillow.

   Apple cider vinegar treatment produces good results with regular use of this product twice a day.

3. In the form of douches. For the procedure, you need to prepare a medicinal solution consisting of two liters of water and a glass of apple cider vinegar. Taking two basins, they sit on the edge of the bath and lower their feet into one of them. Slowly water problem areas with the prepared solution. When the solution is finished, move the legs to another basin and repeat the manipulation. The duration of the douches is at least five minutes.
4. In the form of a medicinal drink. To prepare it, take 200 ml of water and two tablespoons of apple cider vinegar. Take this portion twice a day, in the morning and evening.

How to reduce the temperature with vinegar?

Rubbing with vinegar at a fever is a fairly gentle and quick way to help alleviate the condition of a pregnant woman, an adult or a small child when no suitable medicine is at hand. How to do this?

• The rubbing solution is prepared as follows: mix 500 ml of warm water and a tablespoon of apple cider vinegar in an enamel container.
• Having undressed the patient down to his underwear, wipe the entire surface of his body with this solution, starting from the head and moving from the torso to the limbs.
• Sometimes a terry towel is soaked in a solution of vinegar, the patient is wrapped in it and put to bed, well wrapped in a blanket.
• If after wiping the temperature rises again, the procedure can be repeated.

How to extinguish soda with vinegar? Why quench soda with vinegar?

How to extinguish soda with vinegar? Soda, used to loosen the dough, in dry form can only spoil its taste, since it lacks carbon dioxide, which can add fluffiness to baked goods. Adding vinegar starts a chemical reaction that releases carbon dioxide. How to do this correctly?

1. Place the required amount of soda in a spoon and add a few drops of 9% vinegar (5-6 drops per teaspoon).
2. The chemical reaction will begin immediately. Without waiting for it to finish, immediately pour the contents of the spoon into the future dough and quickly knead: only in this case the released carbon dioxide will not be wasted.
3. The finished dough should be baked immediately, then fluffy baked goods are guaranteed.

How to pickle onions in vinegar?

Onions marinated in vinegar are ideal for poultry or meat kebabs. It cooks quickly and has excellent taste. How to pickle onions in vinegar? You will need:

• 4 onions.
• A glass of cold water.
• 7 tablespoons 9% vinegar.
• 3 tablespoons of granulated sugar.
• ½ tablespoon salt.

Cooking method:

1. Mix vinegar, water, salt and sugar.
2. Pour the resulting marinade over the onion, cut into rings.
3. We put it in the refrigerator. In half an hour the onion will be ready.

How to make cabbage salad with vinegar?

Ingredients:

• A small (500 g) head of cabbage.
• 2 tablespoons 9% vinegar.
• 2 tablespoons of vegetable oil.
• Salt and sugar - to the taste of the housewife.

Vinegar can safely be called a universal product - its scope of application is wide and varied.

But each recipe requires its own concentration. To do this, it is not necessary to have an arsenal of bottles with different strengths of spices in the kitchen. It is enough to know how to make a weaker solution from 9%.

Most often there is a need to make 6 percent vinegar, which has a less pungent smell and taste. There are different options for diluting acetic acid. You can choose the most convenient and affordable one for yourself.

Using mathematical calculations

This is an accurate and reliable method. But not the most convenient to use. Using mathematical calculations, the result is obtained with an accuracy of tenths and even hundredths of grams and milliliters.

As a rule, the housewife has measuring utensils at hand with a division value of 5-10 ml. And most often, products are dosed in spoons and glasses.

For scrupulous housewives there are several calculation formulas.

When the required volume of the final solution is known

For example, you need to get 100 ml of 6% vinegar. The formula used for calculation is:

X = 100 * 6 / 9 = 66.7 ml

That is, to obtain 100 ml of 6% spice, you will need to take 66.7 ml of 9% solution and add water to it to the required volume.

In order not to search and remember the formula every time, you can use the table:

When the initial volume is known

For example, 100 ml of 9% vinegar.
In this case, the formula looks different:

X = 100 * 9 / 6 = 150 ml

This means that from 100 ml of 9% acetic acid you will get 150 ml of a 6% solution.

To simplify the process, you can use a ready-made table:

Using measuring spoons

Most often, housewives think about the strength of a spice already during the cooking process, when there is no time for mathematical calculations and a faster method is required.

In this case, you can use a spoon to get 6% vinegar. Its size (table, dessert, tea) is selected depending on the final volume of the solution.

To obtain the required concentration, you will need to take 9% table vinegar and water in a 2:1 ratio. That is, for 2 tablespoons of acid you will need 1 tablespoon of water.

Additional information! For the best orientation in volumes, remember that

♦ 1 teaspoon contains 5 ml of liquid;

♦ in 1 dessert spoon – 10 ml;

♦ in 1 tablespoon – 15 ml.

If a larger amount of 6% solution is required, then it would be more rational to use larger containers, for example, glasses. Thus, the volume of a standard faceted glass is 250 ml (to the rim) and 200 ml if poured to the rim.

The proportions will not change when diluting large volumes of acetic acid.

Important! When diluting, it is necessary to use water that has been boiled and cooled to room temperature.

What is 6% vinegar used for?

Why is 6% vinegar so often needed in households? Having a lower strength, it has a much gentler effect on the mucous surfaces of the digestive organs.

As a preservative, it is added to a wide variety of preparations for the winter. It is this strength that provides optimal acidity for the preservation of hermetically sealed products.

This spice is also in demand in cooking. For example, before adding it to baking dough.

6% vinegar is also indispensable when preparing various dishes, as it is able to add a piquant spiciness to dishes without changing the taste of the main ingredients.

It is this concentration of spice that is most often used in barbecue.

In addition, 6% vinegar is one of the most common traditional medicines. For example, it is recommended to use .

Despite the fact that it is much easier to replace 6% table vinegar with the same 9%, it is better to stick to the strength specified in the recipe.

After all, depending on the concentration of acid contained in the seasoning, the amount of other ingredients is calculated. And if the proportions are not respected, the dish can lose not only its “zest”, but also its entire taste.

And when using vinegar as a medicine, increasing its concentration instead of benefiting it can cause harm.

Essence is a solution of food grade acetic acid. If consumed, severe burns of the mucous membranes of the mouth and stomach occur. Therefore, this product is not used in its pure form. In the food industry it is used as an E260 additive, and in households for the preparation of table vinegar, marinades and canned foods.

You can make 9% vinegar from the essence by diluting it with a certain amount of water. However, it is not enough to simply calculate the ratio of essence and liquid - you must also take into account that the density of these liquids is different, so you need to know the exact calculation formula.

Quick navigation through the article

Vinegar 9%

9% vinegar is widely used for preparing various preserved marinades. You can make it from essence 80%, 70% or 30%:

• If the initial concentration of acetic acid is 80%, then for 1 part you need to take 8 parts of water (for example, 1 glass of essence and 8 glasses of water);
• If the initial concentration of acetic acid is 70%, then for 1 part you need to take 7 parts of water (for example, mix 1 spoon of essence and 7 spoons of water);
• If the initial concentration of acetic acid is 30%, then for 1 part you need to take 2 parts of water (for example, mix 0.5 liters of essence and 1 liter of water).

Vinegar 3%

3% vinegar is perfect for dressing salads and other dishes. To prepare it from essences of different concentrations, you must adhere to the appropriate proportion:

• 1 part 80% vinegar essence + 25.5 parts water;
• 1 part 70% vinegar essence + 22 parts water;
• 1 part 30% vinegar essence + 9 parts water.

In order not to make a mistake in the amount of liquids that need to be mixed, it is best to use a large apothecary syringe - with its help it is easy to measure the required amount of water and essence in ml.

Vinegar 5%

For preparing dressings and sauces (for example, for dumplings), 5% vinegar is best. You can make it from vinegar essence as follows:

• Mix 1 part 80% essence and 15 parts water;
• Mix 1 part 70% essence and 13 parts water;
• Mix 1 part 30% essence and 5 parts water.

For ease of calculation, it is best to use small measuring cups indicating the volume.

Vinegar 6%

Most often, 6% vinegar is used to marinate meat. To dilute vinegar essence to the required concentration, you must adhere to the following ratios:

• To 12 parts of water add 1 part of 80% acetic acid;
• To 10.5 parts of water add 1 part of 70% acetic acid;
• Add 1 part 30% acetic acid to 4 parts water.

You can measure the amount of water and essence using regular shot glasses or small glasses.

Vinegar 10%

To make canned foods more spicy and rich, use 10% vinegar. You can make it from different essences:

• Mix 1 part 80% essence with 7 parts water;
• Mix 1 part 70% essence with 6 parts water;
• Mix 1 part 30% essence with 2 parts water.

It is preferable to measure the amount of liquid using measuring containers so as not to make a mistake in the proportion.

Vinegar 30%

Most often, highly concentrated 30% vinegar is used for household purposes (to remove rust from a faucet, to get rid of water scale in a kettle, etc.). You can make it using essence:

• Mix 1 part 80% essence and 1.5 part water;
• Mix 1 part 70% essence and 1 part water.

The resulting solution should be diluted and used very carefully: do not inhale its fumes and try to avoid contact with the skin.