Organic apple cider vinegar
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How is where trusted research and expert knowledge come together. He’s worked for literary agents, publishing houses, and with many authors, and his writing has been featured in a number of literary magazines. There are 8 references cited in this article, which can be found at the bottom of the page. How marks an article as reader-approved once it receives enough positive feedback. This article has been viewed 851,033 times. Apple cider vinegar is an all-natural product that has nearly countless uses, whether you’re drinking it for health benefits or using it to clean your house.
But if you’re already a believer in its many uses, then we don’t have to tell you how expensive it can be on repeated purchase. And if you’re new to the many wonders of apple cider vinegar, then let us introduce you to a handy and simple way to make your own. Add 4-5 chopped apples or about 1 cup of apple scraps to a sterilized glass jar and cover them with water. Cover the jar with a cheesecloth lid and place it in a warm, dark environment for about 3-4 weeks. Filter the solids out of the jar, then let the liquid rest for another 2 weeks before filtering again.
Bottle your homemade vinegar in an airtight container. Alternatively, save up your leftover apple cores and peels over a few days to make apple cider vinegar out of 1-1. For the best results, use filtered water that’s free of any impurities that might affect your cider. Cover the jar with a cheesecloth. As the apples ferment into cider and eventually vinegar, the mixture will still need to be able to breathe. Place the jar in a warm, dark place for 3-4 weeks and stir it once a day. Find somewhere that you can leave the vinegar to ferment for a long time, where it won’t be disturbed unintentionally.
Keep it at the bottom or on top of your pantry, in a corner of your kitchen, or anywhere else where it won’t be exposed to direct sunlight. Strain the apples out of the mixture when it smells like vinegar. When the jar’s contents have a pungent scent similar to that of bottled apple cider vinegar, strain the liquid through several layers of cheesecloth or a coffee filter into a clean container to remove any solids. If you notice any scum forming on top of the jar, skim it off and discard it. Also, taste your cider once every couple days by dipping a spoon into the mixture. Look for a sweet but tangy taste, but wait for more or less time depending on your preference. Return the liquid to the fermenting jar and let it sit for another 2 weeks.
This allows the cider to complete its fermentation and develop that full-bodied tang we’re looking for. Open it up every couple days and give it a stir. During this time, you’ll see a solid film form on the surface. Strain and store the vinegar in a sterilized jar.
After 2 weeks, your apple cider vinegar’s all done! Strain off the vinegar mother and pour the vinegar into a sterilized jar. Keep it sealed with a lid and store it in your refrigerator, where it will keep for up to 1 year. If you like, let your vinegar ferment for another few days before straining, to let it develop a stronger flavor. Use sweet, fall or winter apple varieties.
