What is a house without ACV or apple cider vinegar?
This amazing cure has been used to cure our daily ailments for centuries. From soothing the stomach and treating diabetes and improving nutrient absorption to aiding weight loss, the apple cider vinegar does it all.
Just like with many products out there, the organic unfiltered, and unpasteurized apple cider vinegar is best as it still has the “mother” with all the good stuff. Depending on the place where you live, raw apple cider vinegar might be hard to come by. But luckily, the apple cider vinegar is easy and cheap to make it at home. The only bad thing is that it takes some time to ferment the apples naturally.
There are 2 ways for you to choose from. The one way uses scraps like the peels and cores, while the other way uses whole apples.
Because the apples are at the top of the list of the veggies and fruits with the most pesticides for 2014, it is best to choose organic apples.
Apple Cider Vinegar made from whole apples
You will need:
- 6 sweet apples (organic if you can find)
- 2 tablespoons sugar or raw honey
- Starter culture: 2 tablespoons raw apple cider vinegar with scoby or “mother” (if you use your own mother, you should add 1/3 cup. The homemade apple cider vinegar tends to be less concentrated.)
- 2 quart wide mouth glass jar
- Water (non-chlorinated, because the chlorine might halt the process of fermentation)
- Rubber band
- Cheesecloth or coffee filter, dish towel, paper towel, or clean panty
- Wash the apples completely, even if they are organic, in order to remove pesticides and dirt.
- Cut the apples into 8 – 12 pieces each apple and place them on the counter or in the jar. Let them air until they become brown.
- Add raw apple cider vinegar (with scoby or mother) and honey. The scoby or mother will add the useful and friendly bacteria to speed up the process of fermentation. When making the second batch, use your own scoby or mother instead of that one bought in store.
- Cover the apples with water, and cover the jar with a cheesecloth (or whatever you use) and rubber band to hold the cover in place. The air needs to get in touch with the liquid for the process of fermentation. The air helps to ferment the apples, water and sugar into a mild alcohol or cider. The harmless bacteria turn the cider into vinegar when the oxygen is present.
- Place the mixture in a dark and warm place for 2 weeks. A good example of dark and warm place is the top of your fridge. The room temperature will also work, but it will take long time. Scum and bubbles might form on top of the water, because the bacteria are turning alcohols and sugars into vinegar. Stir the mixture every day. Also, mold can form on top, but you don’t have to worry, just spoon it off.
- After two weeks, strain the liquid into a clean glass jar (when the liquid has darkened).
- Cover the jar with cheesecloth and then place it back at the same dark and warm spot. Stir the mixture few days for two weeks to one month.
- Check the liquid frequently by tasting it. You will know when it is ready.
- A white film or scoby may form on the top, and you can make a new batch of vinegar using it.
- When the vinegar is ready, you can stop the process of fermentation by covering your jar and placing it in the fridge.
Note: don’t use metal containers for the apple cider vinegar, because the acids corrode metal, so you should use just glass containers.