Apple Cider Vinegar was a miracle vinegar that healed every ailment from acne to indigestion to dandruff. I am not claiming this to be true, but I will say that homemade Apple Cider Vinegar has tremendous health benefits and is absolutely delicious!
Making Apple Cider Vinegar is really very easy! Crafting your own apple cider vinegar at home is not only cost-effective but also allows you to control the quality of ingredients. This DIY project transforms simple apple scraps into a potent elixir through the process of fermentation. In this guide, we will explore the step-by-step method for creating your own fermented apple cider vinegar, unlocking the potential of this kitchen staple.
Fermented Apple Cider Vinegar Recipe
Here’s the recipe for fermented apple cider vinegar. Follow the steps to get the best results.
Ingredients You Need
Whether you opt for whole organic apples or apple scraps, this recipe provides flexibility. A convenient time to embark on making apple cider vinegar is after preparing another apple dish, like baking an apple pie, generating an abundance of cores and skins. If you’re unable to amass fresh scraps at once, store them in the freezer and gradually build your supply. The preference for organic produce, especially in fermentation, is emphasized—refer to the notes on apple varieties below.
The quantity of apples required is entirely adaptable. As outlined in the recipe section below, you can adjust the portions based on your needs.
For creating living, fermented concoctions like homemade apple cider vinegar, opt for filtered water or other unchlorinated water. While using a basic carbon filter (in the fridge) suffices, do your best with what you have.
Include organic cane sugar in the mix, and choose a large glass vessel of your preferred size. While a two-gallon glass crock suits our large batches, smaller containers like a quart or half-gallon mason jars are popular choices.
When it comes to storing the finished apple cider vinegar, bottles become essential. You won’t need them for a few months, providing ample time to collect suitable containers. Repurposing old Braggs ACV bottles is a practical approach.
But wait, did you mention not needing bottles for a few months? Yes, indeed. A heads up: this process spans several months from start to finish, with a minimum usage timeframe of about 2 months. Some enthusiasts extend the fermentation period to 4 months or even longer. Patience is key!
Quick Link: Fermented Lemonade
The Methods
(1) Peel and core your apples and use the meat of the apples to make something delicious for friends and family. Pack the peels and cores into a mason jar. I use half-gallon jars since my family is pretty large, but a quart jar is also fine.
(2) Place sugar (1/4 cup for a quart jar – 1/2 cup for half a gallon) into a bowl or second jar and mix with water until dissolved. Pour the water over the apples.
(3) Assemble your Fermentools Airlock System on top and place your jar in a cool, dark place to ferment for 4 weeks. Yes, FOUR WEEKS!
(4) After four weeks, strain out the apples and pour your liquid back into the mason jar. Place your Fermentools Airlock System back on top of the jar and place your vinegar in a cool, dark place for another 3-4 weeks to continue fermenting.
(5) Finally, after the final 4-week stretch, you should see a “mother” form in your vinegar! It should have a sweet alcohol smell and be a bit cloudy with fragments of the “mother” floating around. If you don’t like the look of these fragments, you can always strain them off, but they are very beneficial to your health!
Now you can make all sorts of dishes, sauces, and beverages with a shot of your very own, DIY Fermented Apple Cider Vinegar! Congrats!
Benefits of Making Your Own Fermented Apple Cider Vinegar
Here are some amazing benefits of making your own fermented apple cider vinegar which you should know.
Economically viable
When selecting apple cider vinegar, we opt for high-quality options like raw, organic, and unfiltered varieties, often choosing trusted brands like Bragg’s. Although apple cider vinegar isn’t exorbitant, it tends to be pricier compared to more basic vinegar such as white or red wine vinegar. Given our regular use of ACV, the costs can accumulate. Crafting your own apple cider vinegar at home proves economically advantageous, especially when using scraps, homegrown, or budget-friendly apples. Even if you purchase apples specifically for this project, a handful can yield a substantial amount of vinegar!
It’s useful and nutritious
Apple cider vinegar boasts numerous uses and unexpected health advantages. Like other fermented foods, it is rich in probiotics, promoting digestion and fostering a balanced gut. The intricate connection between a healthy gut and the well-being of every other organ in the body is noteworthy. If you’re interested in delving deeper into the health benefits of fermented foods, explore an article I authored on the subject.
Beyond its applications for consumption, homemade ACV extends its utility to various other purposes! You can read another post about Apple Cider Vinegar written by one of our guest posters.
Saves Resources
We consistently recommend disposing of surplus produce in a compost system rather than tossing it in the trash. On our small homestead, we utilize various compost bins to effectively manage kitchen and garden waste. Personally, our preferred composting technique is vermicomposting, commonly known as worm composting. While composting excess apple scraps is an option, why not repurpose them into apple cider vinegar instead? It’s a win-win for upcycling!
Final Thoughts
Embarking on the journey of making your own fermented apple cider vinegar is a rewarding experience that not only contributes to a sustainable kitchen but also provides a constant supply of this tangy elixir. As you witness the transformation from apple scraps to a rich, amber liquid, you’ll appreciate the simplicity and natural alchemy involved. Incorporate this homemade apple cider vinegar into your culinary repertoire, and enjoy the satisfaction of crafting a staple that enhances both your health and your kitchen.
FAQs
The fermentation time varies, but on average, it takes about 3 to 4 weeks. Factors such as room temperature and the sugar content in the apples can influence the duration. Regularly check for the desired acidity level before concluding the fermentation process.
Yes, you can use a variety of apples. However, a mix of sweet and tart apples is ideal for a balanced flavor profile. Avoid apples that show signs of spoilage, and consider using organic apples to minimize exposure to pesticides.
- Basic equipment includes a wide-mouthed glass jar, a breathable cover (like cheesecloth), and a rubber band to secure the cover. Additionally, a dark and warm storage space is essential for optimal fermentation.
Yes, sediment is a natural byproduct of the fermentation process. It indicates that the vinegar is raw and contains beneficial enzymes. Simply strain the vinegar before use if you prefer a clearer appearance.