Apple Cider Vinegar
Apple cider vinegar (ACV) is very simple to make and only requires apples, water and sugar.
Bonus, you can eat the fruit and just use the cores or use the cores and pulp after making juice. This is usually how it works out for me. ( You can also cut up a whole apple and use it all)
When our granddaughter comes over she loves to help make fresh apple juice. In order to not waste the pulp and cores, I make ACV.
ACV is a fermented product so it is very beneficial for gut health.
ACV has many potential health benefits, including:
Weight loss, Skin Health, Heart Health, Digestion, Detoxification
ACV contains acetic acid, which can suppress appetite and reduce belly fat. Drinking it with warm water before meals may also help manage diabetes by lowering triglyceride levels.
ACV's antibacterial properties can help prevent skin infections and rejuvenate the skin.
ACV contains chlorogenic acid, an antioxidant that prevents LDL (bad) cholesterol from oxidizing, which can lead to heart disease. Research suggests that vinegar can also lower blood pressure and triglyceride levels, but most of these findings come from animal studies.
ACV can help with digestion by reducing bloating and eliminating heartburn.
Organic apple cider vinegar contains digestive enzymes and gut bacteria, making it a good detox drink.
ACV's antibacterial and anti-inflammatory properties can help reduce pimples and breakouts by unclogging pores and reducing sebum production
Equipment: Apples, sugar, filtered water, glass jar, bottles for storing
Recipe:
Cut up the apples (or use peels/cores/pulp from making juice or apple pie) and add to your jar.
Use 1 TBS sugar per cup of water and use enough to cover the apples. (1 cup of sugar per 1 cup of water)
Stir everything well so the sugar dissolves
Cover (with loose lid) and Store in cool dark place and stir a couple times daily (ideal temp is 70-75 degrees). I stir in the morning and in the evening. Stirring helps to prevent mold so this is a very important step. Stirring also moves the pieces the move to the top, back into the mix.
After a couple weeks you are ready to strain out the pulp/cores/peels and set in an area to continue fermentation for another 2-3 weeks.
A taste test is the best way to see if it’s ready to use. If it tastes vinegary then you’re ready to bottle. If it’s still sugary tasting then it’s not ready yet.
Vinegar should have a PH range of 2-3 so if you’re not sure then grab some PH strips and check it out.
When the vinegar is vinegary enough, bottle it up and enjoy.
Notes:
Just like with kombucha, there may be a scoby or mother that forms. You may also notice bubbling and maybe even some cloudiness, this is all normal.
I taste after a couple weeks to see how it’s coming along. You want all the sugar to be eaten up so don’t take it off the shelf too soon.
ACV does not need to be refrigerated and will stay good up to 5 years but it will continue to ferment so it may get a little strong.
I prefer mine cold and not so strong, so I keep it in the fridge.
Apple juice ready to drink and the cores and pulp in the jar ready to be turned into ACV
Apple juice, pulp with water & sugar added, ACV (from previous batch)
Day 7 of the process
It’s very normal for the pieces to float to the top
Bubbles are normal, there may be a little cloudiness as well. Stirring regularly helps to keep contents in the juice and not sitting on top where it can mold and ruin the batch