Homemade Apple Cider Vinegar

Preserving Apples: How to Make Homemade Apple Cider using scraps or whole apples to create a nutritious vinegar.

Prep Time 20

Fermenting Time 60

Total Time 60 20

Course Natural Medicine Beverage, Preserved Food, Salad Dressing, sauce

Cuisine American

Servings cups

Calories 3 kcal

1 half of vessel Diced apple chunks or apple scraps Fill half of your chosen fermenting vessel
1 tablespoon Sugar Per cup of filtered water
1 cup Sugar Per gallon of filtered water
1 gallon Filtered water Use lukewarm water

Wash and chop the apples into chunks, or gather collected apple scraps and add them to your jar until half full.
Pour lukewarm filtered water over the apples until almost full, measuring the total amount of water added.
Stir in sugar at the ratio of 1 tablespoon of sugar per cup of water, or for larger batches, 1 cup of sugar per gallon.
Optionally add a splash of finished organic apple cider vinegar to inoculate the culture.
Stir until thoroughly mixed, then cover with breathable material.
Store in a dark location at 70 to 75 degrees F for two weeks to ferment, stirring every day.
After two weeks, strain and reserve the liquid into a similar container, compost the spent fruit.
Move the covered container to a cool place for long-term fermentation, maintaining darkness.
After one month, sample the vinegar to check if it's to your liking; allow it to ferment longer if needed.
Once fermented to your desired flavor, transfer the vinegar into bottles with lids and store.

Properly fermented apple cider vinegar can last over a year if stored correctly.

Serving: 1cupCalories: 3kcalCarbohydrates: 0.1gSugar: 0.1g

Keyword apple cider vinegar, fermented food, Healthy Recipes, homemade vinegar, preserving apples

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