Back to Basics: Making My Own Apple Cider Vinegar

I have been buying and using Bragg’s apple cider vinegar for years. It has many wonderful properties and uses. Here is a link to the Bragg website to learn more about this live food. When I found the following recipe by Janella Purcell, Nutritionist, I decided to give it a try.

“Making Your Own Apple Cider Vinegar – with the Mother.
The ACV available in supermarkets is refined and distilled, over-processed, over-heating, and filtered. DIY vinegar is easy, and cheap.

By making your own ACV you’re boosting the natural fermentation qualities of the apples. When the vinegar is ready, it contains a dark, cloudy, web-like bacterial foam called mother, which becomes visible when the rich brownish liquid is held to the light. The mother can be used to hasten maturity for making more Apple Cider Vinegar. Natural vinegars that contain the mother have enzymes and minerals that other vinegars in grocery stores may not have.

apple cider vinegar
Back to Bascis: Homemade Apple Cider Vinegar. Photo credit, Janella Purcell

Here’s what you need –
cores and peels from 6-8 (preferably) organic apples (colour not important)
2 tbsp organic sugar or raw honey
filtered water to cover

Method – After you’ve dried apples, made apple muffins or fruit salad etc, place the cores and peels in a large, wide-mouthed jar. Cover the scraps with water and stir in the sugar or honey.Place a paper towel on top of the jar, and secure it with a band. Let the mixture sit for 2 weeks at room temperature, then strain out the liquid. Discard the solids. (compost or worm farm.)
Return the liquid to the jar and cover it again with a paper towel and band. Leave it for 4 more weeks, stirring daily.
Taste it and see if it has the acidity you would like. If it does, transfer it to a bottle with a lid for storage. If not, leave it in the wide-mouthed jar for a little while longer, checking every few days. ‪#‎applecidervinegar‬ ‪#‎janellapurcell‬ ‪#‎fermentedfoods‬”

The above photo shows what is should look like when you start to make it. I started today, Monday, April 14, 2014. I have to wait until April 28, to discard the solids. Then I have to let in stand for four weeks at room temperature, stirring daily. This is a fun back to basics project. But it does require a lot of patience. We’ll see if it is worth it. More to come.

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