How to make Apple Cider Vinegar

Apple Cider vinegar is well known for its weight reducing capabilities. It is also very good for your skin when taken topically. Among many other uses of Apple Cider Vinegar, one very important use is its ability to clean without the use of harmful chemicals.

Choosing the right apple for your Apple Cider Vinegar:

The Gala apple is one of the best apples with which you can make very delicious apple sauce. There are other varieties that you can try to mix in such as Honeycrisp, Fuji, McIntosh and Granny Smith. By adding in a mix of other flavors of apples you are adding some more complexity to the apple cider vinegar’s flavor. Therefore feel free to add as many varieties. The fun of making homemade stuff is that you can customize and enhance according to your wish and taste. Let’s look at the ingredients that we are going to use for making apple cider vinegar.

Ingredients for making the Apple Cider:

  1. Core and the peel of the apples, ¾ the jar
  2. Organic cane sugar
  3. Filtered water

Other supplies such as cheesecloth or muslin cloth to cover the jar and rubber band to tie the mouth of the jar are also to be arranged. You can find a fermentation weight online. This is used for keeping the apples submerged in the water and sugar solution.

Directions:

It is very important to start with a clean jar while making the apple cidar vinegar. Wash it properly and let it dry completely. Once that is done, take the apple peels and cores, if you want to add some whole apples too, then you have to chop them up before starting to ferment them in the jar. Next make a solution of water and organic cane sugar by dissolving 1 tablespoon sugar in 1 cup of water. You can double or triple the solution that depends on the jar size. More importantly you have to make sure that the sugar and water solution covers up the apples completely. Pour this over the apples in the jar. Keep the apples submerged by adding the fermentation weights. It is important to store it in a cool and dry place such as the kitchen cabinet. It has to be left to ferment for 3 weeks. It needs to be regularly checked for any formation of the molds. Make sure to add more sugar and water solution to the jar in case the apples start to emerge out of the solution. After two to three weeks, take out the apple pieces using a regular tea strainer. Again let the solution ferment for another 3 weeks or more depending on the amount of tartness desired.

Overall recipe calorie:
100 grams of apple cider vinegar is equivalent to 22 calories.

Video tutorial for making Apple cider vinegar:

Tips:

To avoid the formation of mold, make sure that the apples are submerged in water all the time. It is important to cover the container with a mesh or muslin cloth, to let the mixture breathe during the process of fermentation.

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Apple cider vinegar
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