How long does lemon vinegar take to eat and how long does homemade lemon vinegar last?

A week. **Rely on acetic acid and citric acid to regulate the body's acid-base balance. The human body is alkaline, and alkaline constitution will cause water accumulation and edema in the body.

It is said that the fat-prone constitution is the alkaline constitution. Lemon soaking in water will leach citric acid and vitamins for up to eight hours. The leaching is almost complete in a week, so don't leave it for too long.

If left for a long time, the vinegar will ferment a second time. This means that the bacteria in the vinegar have begun to multiply. At this time, not only will suspended matter slowly be generated, but the taste will also become bitter.

At this time, vinegar should not be consumed. It can increase the risk of gastrointestinal disorders. Vitamins are also adsorbed by the suspended solids produced by bacterial growth.

Completely lost nutritional value. This is advice from people who study nutrition. I said soak in a week, and I can tell why.

Look at the people who say let it brew for 2-3 months before eating. Can they tell why they soaked it for so long, except for copying and pasting? Can you find out why lemon vinegar is soaked for so long?

Can't find it. for they are all falsehoods. It may have been a post uploaded by someone who didn't understand anything at first.

It is said that lemon vinegar has been soaked for a long time. When others ask him why, he may say that it is better to ferment after soaking for a long time. In fact, lemons and vinegar do not produce fermentation products.

Lemons that have not been sterilized at high temperature are put into vinegar. Eventually, secondary fermentation is the process of deterioration. It can be said that soaking lemon vinegar for 2-3 months is equivalent to drinking the culture liquid of a bacterial petri dish.

It's disgusting.

Look at the quantity, seal the small amount for 2 weeks, and the edible can for two months.

Homemade lemon vinegar can be stored in the refrigerator for about 1 month, or sealed for about 6 months.

Lemon vinegar is a drink made from lemon and sorghum vinegar, so it will take about two weeks to use both rice vinegar and white vinegar.

The correct way to make lemon vinegar is as follows:

Ingredients: 6 lemons, 800 grams of rock sugar, 2 bottles of white vinegar, and a clean and dry sealed jar.

1. Choose healthy and fresh lemons and wash them thoroughly with water, you can scrub the lemon peel with salt, and then dry them naturally or wipe them dry, the cutting board also needs to be wiped dry until there is no water, take 800 grams of clean white sugar and set aside.

2. Remove the dried lemon seeds and cut them into thin slices, taking care not to hurt your hands when cutting.

3. After slicing all the lemons, like this, put a layer of lemon and a layer of rock sugar until the jar is filled.

4. After filling, pour white vinegar into the glass jar, and the white vinegar must be submerged in the lemon.

5. Seal the jar and put it in a cool place for two weeks until the rock sugar melts and you can take it out and drink it, and you can add honey according to your personal preferences.

In this way, the lemon vinegar is ready.

Lemon can be soaked for 1 day. Fresh lemon soaking water is best drunk within 2 hours, and the longest time of lemon soaking should not exceed 1 day, generally left for about 6 8 hours. Lemon soaked in water for 24 hours, the nutrients in the lemon have almost all been precipitated, soaking for a few days basically will not make its nutritional value any longer improved, and long-term placement may also lead to the lemonade will enter dust bacteria and other microorganisms, thereby contaminating the lemonade and reducing its edible value.

Benefits of lemon:

1. Lemon contains niacin and rich organic acids, its taste is extremely sour, citric sour juice has a strong bactericidal effect, which is very good for food hygiene, experiments show that lemon juice with strong acidity can kill all the bacteria in the sea shell within 15 minutes;

2. Lemon is rich in aroma, can remove the fishy smell of meat and aquatic products, and can make the meat more delicate, lemon can also promote the secretion of proteolytic enzymes in the stomach, increase gastrointestinal peristalsis, lemon is often used to make cold dishes and pickles in the daily life of Westerners;

3. Lemon juice contains a large amount of citrate, which can inhibit calcium salt crystallization, thereby preventing the formation of kidney stones, and even the stones that have been formed can be dissolved.