raw, unpasteurized apple cider vinegar is considered by enthusiasts most of life and natural health to be liquid gold! This versatile vinegar has a long list of uses -. A digestive aid and stabilizing blood sugar to balance treatment for hair and skin tonic
For a truly healthy and totally natural product, why not make your own apple cider vinegar (ACV) at home? It takes only five minutes of preparation time and is a great way to reduce kitchen waste.
You will need:
- Glass bottle (s)
- apple leftovers enough to fill the jar (s) (if apples are frozen, let thaw first)
- organic sugar cane
- Filtered water
- Pinch ACV bought organic, store raw, unpasteurized, unfiltered (optional)
- Fermentation weight, small glass jar or plate
- cheesecloth or coffee filter
- Elastic band
- Fill the glass jar almost to the top with the remains of apple.
- cane sugar is dissolved in the filtered water. The amount needed will vary depending on the size of the bottles, but should be mixed in a ratio of one tablespoon of sugar to a cup of water. If the purchased is used in the store apple cider vinegar, add a pinch of the mixture. (Note: vinegar is not essential, but it can help speed up the cultivation process.)
- Pour water over apples with sugar until it is completely submerged. Use weight or jar or clean plate give little weight to apples, ensuring that all fruit is completely submerged in the liquid.
- Cover the bowl with cheesecloth or filter coffee to keep fruit flies at bay and store at room temperature, but out of direct sunlight. A kitchen cabinet is ideal.
- Let the mixture stand for three to four weeks. Note that the fermentation process is accelerated during the summer, and slows down in the coldest months.
- Check the vinegar every day to ensure that apples are dipped, and look for mold growth. When a dark substance, cloudy in the bottle ( ‘mother’) can strain the mixture, composting of the apple pieces and reserving the liquid it is observed.
- Return the liquid to the bottle, and cover with a lid. Again, let it ferment for two to four weeks, gently shaking the jar every two days. Taste the liquid regularly until it reaches an acidity you like.
- At this point, you can transfer it to a bottle and start using it. Homemade apple vinegar can be stored at room temperature, but will continue to ferment and become more acidic. To prevent this from happening, store your bottles in the refrigerator.