Apple Cider Vinegar

Apple cider vinegar is a natural product that you can use either in the kitchen as a dressing or around the home as a cleaning agent, or for a dozen other reasons! You can choose to use either whole apples or apple scraps (the peel and core), depending on your preference.

If you decide to use the whole apple and they’re not organic, then it would be a good idea to peel them first to ensure there are no chemical residues going into your vinegar. Also, cut the apple into small pieces to shorten the fermentation period as the larger a piece of fruit is, the longer it will take to break down.

Preparation Time: 5 minutes

Serves : 2 cups

Ingredients you will need

6 whole apples or apple scraps and cores from 12 apples
3 cups water, with a tablespoon of sugar in each cup.

Equipment

Glass Jar
Cheesecloth or other mesh covering
Colander

Instructions

The Preparation Process

Wash your apples in cold water, cut them into small pieces and pour them into your jar.
Fill the jar with the cups of water (making sure that the sugar has dissolved).
- Ensure that the water covers the apples by at least an inch so that no fruit is left uncovered otherwise it will go moldy and you will have to throw it out and start again.
- Don’t use metal or stainless steel jars as the acidity of the vinegar will leave a metallic taste in your vinegar.
Use a cheese cloth or tea towel to cover the jar. Place a rubber band around the neck of the jar to keep the cloth secured.
Set the jar in a warm, dark place (back of the pantry, basement or garage that doesn’t get heated) for about two weeks.
You now have apple cider, which is sweet and can be drunk as is.

The Fermentation Process

Every few days, give the apples a stir to help the fermentation process along, and to also check that no apples are exposed and no mold is growing.
After two weeks, strain the solid apple bits left in the jar over a colander. Compost or bin the chunks. Pour the juice back into the jar and put it back to sit for at least a few more weeks.
- The range can be from as little as 2 weeks up to a few months. It depends on how tangy and vinegary you want your cider to be.
After a week start taking a look at the jar, stirring it, and smelling and tasting it until it becomes just right for you.
Put the vinegar into a bottle, store it in the fridge to stop the fermentation process, and enjoy!

Benard Chedid

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