Apple Cider Vinegar Recipe
Crafting your own apple cider vinegar recipe at home is not only simple but also deeply rewarding. With just a few ingredients and a bit of time, you can produce a natural, raw vinegar that supports health and reduces kitchen waste.
Ingredients
- 5–7 Apples peels & cores
- 1–2 tbsp Sugar or honey Optional but speeds fermentation
- Filtered water Enough to cover apples
- 2 tbsp Starter vinegar unpasteurised ACV (optional)
- 1 large Glass jar Sterilised wide-mouth preferred
- 1 piece Cheesecloth or muslin To cover jar
- 1 Rubber band To secure cloth
Instructions
- Collect the peels and cores from 5–7 apples. You can use whole apples too, chopped into chunks.5–7 Apples
- Place the scraps in a clean, wide-mouth glass jar, filling about three-quarters of the jar.
- Dissolve 1–2 tablespoons of sugar or honey in a cup of filtered water.1–2 tbsp Sugar or honey, Filtered water
- Pour over the apple scraps until they’re completely submerged.
- Cover the jar with a breathable cloth (like cheesecloth or muslin) and secure with a rubber band.1 piece Cheesecloth or muslin, 1 large Glass jar
- Leave the jar in a warm, dark place (around 20–25°C) for 2–3 weeks.
- Stir daily to prevent mould and promote even fermentation.
- After two weeks, strain out the apple solids and discard them.
- Return the liquid to the jar and cover it again with the cloth.
- Let the strained liquid sit for another 2–4 weeks.
- Taste occasionally. Once it has a strong vinegar tang and slight cloudiness (the “mother”), it’s ready.2 tbsp Starter vinegar
- Pour into a clean bottle with a lid and store in a cool, dark cupboard.1 Rubber band