Second, you'll need an acid, such as vinegar, wine, or lemon juice; add about 1/4 cup of acid per each quart of stock or water, or until you're able to definitely taste the acid in the liquid.
5 U fanele u endla vhinyo yi va gandzelo ra swakunwa,+ vumune bya mpimo wa hini swin'we ni gandzelo ro hisiwa kumbe ri va ra xitlhavelo xin'wana ni xin'wana xa xinyimpfana xa xinuna.