Homemade Apple Cider Vinegar

Preserving Apples: How to Make Homemade Apple Cider Vinegar is an easy way to use excess apples or scraps for a healthy, fermented condiment.

Prep Time 20

Fermenting Time 60

Total Time 60

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

Cuisine American

Servings gallon

Calories 3 kcal

1 gallon filtered water
1 cup sugar per 1 gallon of water
Enough to fill half of fermenting vessel diced apple chunks or apple scraps including skins or cores

Wash and chop the apples into chunks, or gather collected apple scraps and add them to your jar until halfway full.
Pour lukewarm filtered water over the apples into the container until it is almost full.
Stir in sugar in ratios of 1 tablespoon of sugar per cup of water, or 1 cup of sugar per gallon for larger batches.
Optional: Add a splash of finished organic apple cider vinegar to inoculate the culture.
Stir combined ingredients until thoroughly mixed, and cover with breathable material.
Store in a dark location around 70 to 75 degrees F for two weeks to ferment, stirring daily to prevent mold.
After two weeks, strain the liquid into a similar sized container and cover again. Compost the spent fruit.
Move the container to a location to continue long term fermentation.
After one month, sample the vinegar to see if it is finished fermenting.
Once it is fermented to your desired flavor, transfer into bottles with lids.
Properly fermented apple cider vinegar should stay good for over a year.

This recipe is a great zero-waste solution for using unwanted apple scraps, and is healthy and delicious when fermented properly.

Serving: 1tablespoonCalories: 3kcalCarbohydrates: 1gSugar: 1g

Keyword apple cider vinegar, fermented food, homemade vinegar, preserving apples, zero waste

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