Homemade Apple Cider Vinegar
Ingredients
- organic apple scraps
- > 2 tbsp cane sugar
- > 2 cups filtered water
Preparation
Clean a quart jar thoroughly & let it air dry
Fill jar 3/4 of way with apple scraps. If using whole apples, roughly chop them up beforehand
Dissolve cane sugar into cup of water
Pour sugar water over apples until completely submerged. Add more water if needed to ensure apples are completely covered
Weigh down apples with small glass jar. Any apples exposed to air may become mouldy
Cover with cheesecloth or coffee filter & secure with rubber band
Store in dark place at room temperature
Leave for around 3 weeks. Check it every few days to make sure the apples are staying under the water & to ensure no mould is growing
After 3 weeks, strain apple pieces out & return liquid to jar. Compost the scraps
Re-cover & put the jar back in a dark spot for another 3-4 weeks, stirring every few days
When ACV has reached the “tartness” you like, put a lid on it or transfer to a different jar with a lid, then you can start using it