Homemade Apple Cider Vinegar

Ingredients

• Apple scraps (Cores and peels, enough to loosely fill a half-gallon jar)
• 4 tbsp Sugar (Can substitute with honey; necessary for bacteria growth)
• 0.5 gallon Water (Filtered water is best)

Steps

1. 1

   Place your apple scraps (peels and cores) into a clean half-gallon glass container.

2. 2

   Mix 4 tablespoons of sugar (or honey) into the water until dissolved, then pour the mixture over the apple scraps until they are completely covered.

3. 3

   Cover the jar with a cheesecloth secured by a rubber band, or a lid. If using a lid, ensure you 'burp' it every day to allow gases to escape.

4. 4

   Let the mixture sit for two weeks in a cool, dark place.

5. 5

   After two weeks, strain out the apple scraps and discard them.

6. 6

   Pour the liquid back into the glass container and let it sit for an additional month to finish the fermentation process.

Notes

The sugar is consumed by the bacteria during fermentation, so the final product will not contain the sugar added at the start. Using honey is a valid substitution at the same ratio.

Nutrition per serving

• condiment
• fermentation
• zero waste
• homesteading
• vegan
• gluten-free
• probiotic