Apple Cider Vinegar

Apple Cider Vinegar

Apple Cider Vinegar

Supplies:

Clean jar of any size
Organic apple scraps - enough to fill your jar 3/4 of the way full
Organic cane sugar
Filtered water
Fermentation weight or small glass jar
Cheesecloth or coffee filter
Rubberband


Ingredients:

Organic apple scraps - enough to fill your jar 3/4 of the way full
Organic cane sugar
Filtered water


Instructions:

Clean your jar very well and let air dry. Fill jar 3/4 of the way full with apple scraps. If you are using whole apples, roughly chop them up before you put them in the jar.

Dissolve 1 tablespoon cane sugar into 1 cup of water. You may need to double or triple this depending on the size of your jar. You need to use enough to completely cover the apples.

Pour sugar water over the apples until they are completely submerged. Weigh down the apples with a fermentation weight or with the small glass jar. Any apples that are exposed to the air could mold.

Cover with the cheesecloth or coffee filter and secure with the rubber band. Store in a dark place that stays consistently room temperature and leave it for approximately 3 weeks. Check on it every few days to make sure the apples are staying under the water and to make sure no mold is growing.

After 3 weeks, it will still smell fairly sweet. Strain the apple pieces out and return the liquid to the jar. Recover and put the jar back in a dark spot for another 3-4 weeks, stirring every few days.

When the Apple Cider Vinegar has reached the "tartness" you like you can put a lid on it or transfer it to a different jar with a lid and start using it!


Recipe Credit: Wellness Mama