Homemade Apple Cider Vinegar 🍏 #homemade #apple #applecidervinegar #vegan
Why throw away apple peels and cores when you can transform them into something amazing?
Making your own apple cider vinegar from scraps is not only a great way to reduce waste but also gives you a flavorful, homemade product perfect for dressings, marinades, and more. Plus, it’s incredibly easy—just a few ingredients and a little patience!
INGREDIENTS:
-Apple scraps (peels and cores from about 6–8 apples)
-1–2 tsp sugar (depending on how many scraps you have)
-Filtered water (enough to cover the apple scraps completely)
INSTRUCTIONS:
1.Prepare the Apple Scraps:
-Collect your apple peels and cores in a clean jar.
-If you don’t have enough apple scraps at once, no problem! You can freeze them until you gather a larger batch. Just store the peels and cores in a freezer-safe bag or container. When you’re ready to make your homemade apple cider vinegar, simply thaw the frozen scraps, and proceed with the recipe as usual.
2.Cover the Scraps with Water: Pour water over the apple scraps in the jar, ensuring they are completely covered.
3.Dissolve the Sugar: Add the sugar and stir well to dissolve it.
4.Cover and Ferment
-Cover the jar with a clean cloth and secure it with a rubber band. This allows air to flow while keeping dust and bugs out.
-Place the jar in a warm, dark spot and let it ferment for 1–2 weeks, stirring it once a day. You’ll start to notice a pleasant, tangy smell as the fermentation progresses.
5.Strain the Liquid: After 1–2 weeks, strain out the apple scraps and discard them.
6.Continue Fermentation:
-Transfer it to a clean glass bottle and let it ferment for another 2–4 weeks. Taste it after a couple of weeks; when it has reached your preferred level of acidity, your apple cider vinegar is ready!
-Once your vinegar is ready, store it at room temperature. It will keep for several months. You may notice a “mother” forming over time—this is normal and a sign of healthy fermentation.
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