Apple Cider Vinegar

When I first discovered this recipe I was super excited. Could it really be that simple to make your own ACV and that cheap? Well we tried it out - we made 3 batches just to be sure and it definitely works! It was really simple and works out way cheaper than buying your own.  It does take a bit a time to ferment but if you are patient it's definitely worth it. So make sure you save those apple scraps. 

The original recipe called for sugar or honey so we tried both and we got a better result with sugar. It fermented faster and tasted better. 

So this is our version of the original recipe. It's raw, unfiltered and contains the 'mother' so it's full of enzymes, minerals and good bacteria.

Here are some ways we've been using it:

• 10mls in a bit of water 15mins before a meal to aid digestion

• In salad dressings

• When making broth - add 2 tablespoons to help draw the minerals out of the bones

• In this recipe for Fire Cider - a traditional folk remedy for coughs, colds and flus 

This article is also a great reference for ways to use ACV. 

Ingredients

Cores and peels from 6-8 apples (any colour)

2 tablespoons raw sugar

Filtered water

Instructions for 1 quart/1litre

Place the cores and apple peels into a wide mouth mason jar.

Cover with filtered water leaving about an inch space at the top of the jar.

Sitr in the sugar then cover with a muslin cloth and string or an eco wrap.

Leave to sit at room temperature for 1-2 weeks stirring daily. In the first stage of the fermentation process bubbles will occur as the sugars convert into alcohol and it will start tasting like apple cider.

Once this processed has occurred strain out the cores and peels and return the liquid to the jar.

Cover and leave to sit for another 2-4 weeks stirring daily. At this stage the alcohol converts into acetic acid and you are left with apple cider vinegar.

As it ferments taste it regularly until it has reached the acidity you prefer.

When it's ready the vinegar will become cloudy and a thin slimy film or 'mother' may have formed on top similar to that of a kombucha scoby. If a mother doesn't form don't be concerned you may have floating bits of the mother throughout the vinegar.

Strain or leave as is, transfer to a bottle with a lid and store in the pantry.

Use as you please. This ACV won't go bad.

NOTES

Experiment with different varieties of apples for different flavours.

You can add your 'mother' to the next batch to speed up the process.