Apple cider vinegar is such an amazing addition to our pantry, and I have recently decided to make my own.
Apple Cider Vinegar is loaded with antioxidants, vitamins, minerals and enzymes. The health benefits include gut health, immune boosting to fight colds, alergies and more. It can be used to help clear acne, repel fleas on pets, soothe sunburns, as a hair conditioner and much more. See the links below with more ideas.
There are a few things that you need to do to ensure the best quality in your recipe. Organic Apples are best, or home grown ones. Also, use filtered water and not water with chlorine.
- Organic apples or apple scraps
- sugar or cane sugar
- Filtered Water
- Clean glass jar (1 gallon jar)
- Cheesecloth or Paper Towel
- Small glass to weigh the vinegar down
- Rubberband or ring from canning jar
- Fill jar loosely with apple pieces, or peel and cores (I use the scraps for my cider vinegar)
- Take 1 cup of filtered water mixed with 1 Tbsp of sugar and add to the jar with the apples. Add another cup of mixture, and another until the jar is filled to 1 inch below the rim.
- Cover top with cheesecloth or paper towel and secure with elastic or canning ring.
- Store in dark, draft free location for 2 weeks, warmer is better for the fermentation process, if cool, it will just take longer.
- At 2 weeks, it should have a wine like smell and be bubbling. Strain out the apples with a fine strainer or cheese cloth.
- Place jar back in dark location for another 2 to 4 weeks. Check at 2 week, if smell is like vinegar, then it should be ready.
- Once you are satisfied with the vinegar smell/taste, strain through cheese cloth again to remove sediment and place lid on bottle.
- This will keep for at least a year.
Here are some links to articles about Apple Cider Vinegar. Uses and recipes.