Raw apple cider vinegar is one of the greatest ingredients on Earth! It is packed with numerous benefits, and people like to use it for its ability to strengthen hair, regulate blood sugar and improve skin complex.
Making your own apple cider vinegar is the only way to get the maximum of this ingredient. It is super easy to make, and you need simple ingredients that you all have in your kitchen.
The best apples for your vinegar
Buy organic apples that have not been treated with chemical-laden pesticides. Every time you use apples for your recipes, store the cores and peels in your freezer. If your apples are non-organic, you should only keep the cores.
Once you get the needed amount, you can start off the fermentation and get that nice apple cider vinegar. You can just use whole apples if you prefer it better.
Clean your equipment
Clean equipment is of essential importance in the production of apple cider vinegar, since it is a way to prevent bad bacteria from touching the vinegar. It will also prevent mold growth and support the growth of good bacteria.
Thoroughly wash and clean your containers and utensils using hot water. Rinse well with cold water. Your dishwasher can help you as well. Make sure your hands and nails are clean, too.
Store-bought vinegar is clean and clear because it undergoes a process of filtration. It has no good bacteria and enzymes, which is why it does not provide any health benefits. Homemade apple cider vinegar contains healthy portion of enzymes, proteins, good bacteria and conatus strands commonly known as ‘the mother.’
The vinegar also has scum floating on the surface. There is no need for you to panic, it is a normal reaction. Carefully remove it.
However, mold is something you should not see in your vinegar. It means that the vinegar is spoiled. Next time you try to make your own apple cider vinegar, make sure you use clean equipment. Keep in mind that the apples should be completely submerged as well.
Homemade apple cider vinegar
- Apple scraps
- Organic cane sugar
- Filtered water
- Store-bought organic, raw, unpasteurized and unfiltered apple cider vinegar
- Glass jar
- Fermentation weight, small jar, or a plate
- Cheesecloth / Coffee filter
- Elastic band
Put your apple scraps in the glass jar.
Dissolve the sugar in clean, filtered water. Add a tablespoon of sugar to a cup of water, since that is the right amount. You should also add a small amount of apple cider vinegar to the sweet solution.
Add this mixture in the jar, and make sure the apple scraps are completely submerged.
Cover the jar to keep fruit flies away. It is up to you to decide whether you are going to use a coffee filter or cheesecloth. The fermentation process requires room temperature, but make sure the jar is not exposed to direct sunlight.
Let the apples ferment for 3-4 weeks.
Check the content every few days. The apples should be fully submerged. You may want to check for any mold as well. Once you see ‘the mother’ in the jar, strain the liquid.
Transfer the liquid back in the jar, and put the lid on.
Let the vinegar ferment for another 2-4 weeks, and shake it every day.
Your vinegar is done. Transfer it in a glass bottle.
Keep the bottle in your fridge to stop the fermentation process.
Source: Best Healthy Guide