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Make Homemade Apple Cider Vinegar In 4 Easy Steps


Make homemade apple cider vinegar

Making homemade apple cider vinegar is easy!

By A. Page

Apple Cider Vinegar is acclaimed by numerous health resources for many reasons.  Not only is great for your immune system and stamina, there are also an endless number of ways it can be practically applied.  Cleaning, rinsing, and personal hygiene have all been found to be great ways to utilize Apple Cider Vinegar.  Though Apple Cider Vinegar is not exactly a pricey purchase, many people enjoy making their own.  It takes seven months, but it is well worth the wait and the bragging rights.

Here’s how you can easily make homemade apple cider vinegar

1. Wash ten organically grown apples.  These can be of any variety, but should all be around the same size.  Then, cut the washed apples into quarters.  Don’t worry about removing the seeds or the stems, as every part of the apple is useful to the process of Apple Cider Vinegar.

2. Let the apples sit out on the corner to brown.  Not to the point of rot, but all exposed parts of the apple should be golden and browned.  Follow this by putting the quarter apples into a large, wide-mouthed jar or bowl.

3. Pour just enough water to cover the apples into the jar.  Cover them with a cheesecloth and do not seal the jar.  This mixture needs to let in a bit more oxygen than normal.  Take the covered jar or bowl and place it in a warm and dark place.  Whether this be the attic, or the den, it doesn’t matter.  Leave the jar to stand for six months, stirring once a week.

4. At the end of six months, retrieve the jar.  Normal bacteria will form on the top of the mixture.  Filter the liquid by whichever method you prefer into a second jar or bowl.  When all the liquid is transferred to the second jar or bowl, cover it with the same cheesecloth.  Leave it to stand for four to six weeks. You’re finished! Transfer this Apple Cider Vinegar into smaller containers, sealed or not.

Though it can be tempting, do not ferment or store your Apple Cider Vinegar in metal containers.  The high acid content of the apples will corrode the metal, and ruin your Apple Cider Vinegar.  Once you’ve got your first batch done, this recipe can be flavored.  Ginger, raspberries and fresh herbs are a few favorite additions.  These creations are great for cooking and salad dressings!