DIY APPLE CIDER VINEGAR

Let’s make some Apple Cider Vinegar!

Non sprayed, organic apples are best for food use. Damaged or bruised is ok and easy to work around, but we cannot remove the spray. If using non-organic apples, you can still make your own vinegar! I would use it for non-food uses such as cleaning or fruit fly traps. The list is endless for food safe vinegar! We regularly use it for digestive support (I like to take a teaspoon before meals), facial toner, ferment vegetables, adding to bone broth to pull out minerals, and more.

Peel washed apples and place scraps into a glass jar filling 3/4 of the way. Wide mouth quart jars work great! Combine 2 cups of water + 2 tablespoons cane sugar and pour over apple peels and cores. We don’t want to completely fill so the apple peels have room to expand and stay submerged below the water line. Anything left out of the water mixture will mold in time so having the apple fully submerged is important. A sanitized rock, cabbage lear, or fermenting weight can be place on top to ensure that all apple stays below the surface. Place into a dark place for 2 weeks. Once the time is up, remove and strain apples, then place back into a dark place for an additional 2 weeks. When the fermentation process is complete, move ACV to the fridge and cap with a solid lid.