I highly recommend that all housewives give up chemical table vinegar and use natural fruit vinegar, which is very easy to make at home - these two products are not even comparable, the action is one, but one is dangerous for health and does not carry anything of value, the second enriches food with useful substances and is absolutely safe for a living organism.
Below I will tell you how to make cherry vinegar - on the same principle you can make vinegar from plums, apples, strawberries or raspberries. Moreover, for this recipe you can use both fresh and fermented berries. (the ripening process has already begun), which is very convenient in cases where it is necessary "to rescue" product.
The strength of such vinegar is slightly lower than usual 9% (estimation 5-6%), however, it is sufficient for all common uses of table vinegar. In the second year, vinegar is infused and stronger..
All success in cooking!
cherry (pitted) 1kg
honey, (sugar) 300gr
Mix chilled boiled water with cherry and honey in one bowl, make "cover." from a triple layer of gauze and leave in a warm place for fermentation on 2-3 month.
Then strain the resulting vinegar and bottle (preferably dark glass).
If you wish, you can enrich vinegar with the beneficial properties of medicinal herbs, as well as aromatize it.. For this, strained vinegar (before bottling) can put herbs (in the bag) to your liking: St. John's wort, lemon balm, thyme, tarragon, basil, coriander, mint, anise, marjoram or dill seeds - on 15-20 of days. Then remove the bag of herbs and pour into prepared dishes.
Shelf life of such vinegar in corked bottles. 2 years.
God bless you!