Easy Homemade Fermented (Raw) Apple Cider Vinegar
When you learn how easy homemade fermented apple cider vinegar is to make, you will place that questionable grocery stores type of vinegar back on the shelf and run to the nearest nursery to buy an apple tree! Admittingly this was me. I bought 6…trees. Fortunately, with fall around the corner and bushels of apples at your fingertips, making your own good quality apple cider vinegar is simple and extremely cheap!
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Here’s the best thing about making your own apple cider vinegar, it doesn’t have to be the whole apple! Did you hear that? That’s right, all those pies that you are planning to bake in the coming months and those amazing sourdough apple crumb breads you are planning to gift, can yield you your very own delicious apple cider vinegar! As you peel and core your apples for those delicious recipes, toss the scraps into a jar, add some filter water and sugar and let it sit! Nothing goes to waste! Making fermented apple cider vinegar at home is a rewarding process, but it does take some time and patience. The hardest part is having to wait.
**As always, I am not a medical professional. This post is for entertainment purposes only and is not medical advice.
Benefits of Apple Cider Vinegar
While ACV has potential health benefits, it’s not a cure-all, and its effects can vary from person to person. It’s best used as part of a balanced diet and healthy lifestyle. I encourage you to do further research and consult with your physician to see if it might be for you! Here are some of the commonly discussed benefits of ACV:
- Improved Digestive Health: ACV is believed to aid digestion by increasing stomach acid, which can help with the breakdown of food.
- Probiotic Content: ACV with the “mother” contains good bacteria that may support gut health and improve digestion.
- Stabilizing Blood Sugar: Some studies suggest that ACV can help lower blood sugar levels and improve insulin sensitivity, which is beneficial for managing blood sugar levels in people with diabetes or insulin resistance.
- Appetite Control: ACV may help increase feelings of fullness, which could potentially reduce overall calorie intake and aid in weight loss efforts.
- Cholesterol Reduction: Some research indicates that ACV might help lower LDL (bad) cholesterol levels and triglycerides, which can contribute to improved heart health.
- Can Help with Acid Reflux: Some people with acid reflux have low stomach acid, and ACV might help increase it.
- Antibacterial Effects: ACV has natural antibacterial properties, which may help kill harmful bacteria and support overall immune health. It has been used traditionally as a disinfectant and preservative.
- Acne Treatment: Due to its antimicrobial properties, diluted ACV is sometimes used as a natural remedy for acne. It may help balance the skin’s pH and reduce bacteria on the skin.
- Skin Toner: ACV can be used as a toner to help remove excess oil and balance the skin’s pH.
- Detox Support: ACV is often included in detox diets due to its purported ability to help cleanse the body of toxins and support liver function.
- Energy Levels: Some people find that consuming ACV provides a mild energy boost, possibly due to its impact on blood sugar levels.
- Shiny Hair: ACV is sometimes used as a hair rinse to add shine and remove residue. It’s believed to help balance the scalp’s pH and reduce dandruff.
- Vitamins: Since ACV is made from fermented apples it contains acetic acid and nutrients such as B vitamins and vitamin C.
Tips for Using Your Homemade Vinegar
- Always dilute ACV with water before consuming or applying it to your skin, as undiluted vinegar can be harsh and may cause irritation.
- Start with a small amount to assess your tolerance. A common dosage is 1-2 tablespoons diluted in a large glass of water, taken once or twice a day.
- Try it as a home remedy! you can use it in lieu of white vinegar for cleaning.
- Consult a qualified health care provider: If you have any underlying health conditions or are on medication, consult with a healthcare provider before incorporating ACV into your routine.
Tips for Making Your Own Vinegar
- I use gallon containers to make this apple cider vinegar. Depending on the size of the apples you have, the amount can vary. It may take anywhere between 11 to 15 apples to fill the jar. So plan accordingly.
- This recipe requires 1 tablespoon of sugar per cup of water, for example: for a gallon jar, you will need one cup of pure cane sugar; for a half gallon, you would need a 1/2 cup of sugar; a quart will require a 1/4 cup of sugar, and so on.
- For best results, pure cane sugar is best. Most white sugar is made from gmo beet sugar, so make sure the ingredients on the sugar label say that it is PURE cane sugar.
- Fermentation process can speed up in warmer climates and slow down in cooler climates. Keep this in mind in regard to the fermentation time frame.
- I prefer to go 3 months on the second fermentation as this will give a taste that is similar to the store bought vinegar. However, I recommend trying the vinegar around the two month mark, to see if it is to your liking.
- The vinegar might get a cloudiness at the bottom. This is the “mother” or “scoby”, which is the beneficial bacteria that is naturally accruing and perfectly normal.
Equipment:
- Gallon jar (with a wide mouth)
- Cheesecloth or a clean dish towel
- Rubber band (or twine)
- Plastic or wooden spoon (avoid metal as it can react with the vinegar)
Ingredients:
- Whole fresh apples including apple peels and apple core (preferably organic, as non-organic apples may have pesticides or waxes)
- Sugar (must be cane sugar)
- Water (filtered or distilled is best, not tap water)
- (Optional) Raw Apple Cider Vinegar from the store (needed in 4-6 weeks – a dash of apple cider vinegar with the “mother” or a commercial ACV with live cultures; helps kick-start fermentation)
Apple Cider Vinegar Recipe
Prepare the Apples:
- Wash the apples thoroughly. Cut them into medium chunks, including the cores and peels. The more surface area you expose, the faster the fermentation.
- Dissolve about 1 cup of sugar in 4 cups of water. This will help feed the natural yeast on the apples.
- Place the apple chunks into the sanitized 1-gallon jar, filling it up 3/4 full. Pour the sugar over the apple chunks, then pour the water over the apples and sugar, making sure they are completely submerged, leaving about a 2 inch headspace for stirring. You can add more water if needed, ensuring that the apples are fully covered.
- Use a long wooden spoon to stir the apples. (I use the handle end to stir.)
- Cover the mouth of the jar with cheesecloth or a clean dish towel and secure it with a rubber band or string. This is the best way to allow air to flow while keeping out dust and insects such as fruit flies.
Primary Fermentation:
- Let the jar sit in a warm, dark place (ideally 60-80°F or 15-27°C) for about 4-6 weeks. Stir the mixture daily for the next 2 weeks to prevent mold from forming on the surface and sugar from settling at the bottom.
- After 4 months, strain out the apple chunks and discard them. Pour the liquid back into the jar.
Secondary Fermentation:
- After about 4-6 weeks, strain the apples.
- Pour the liquid back into the jar.
- (Optional) At this point you can add a couple of ounces of store-bought raw apple cider vinegar to help jumpstart the fermentation process.
- Cover the jar again with cheesecloth or a towel, and let it ferment for another 2 to 3 months. I prefer to go 3 months on the second fermentation as this will give a taste that is similar to the store bought vinegar. The 2 -3 month time period will help the vinegar develop its flavor and acidity during this time.
8. Taste and Bottle:
- After the fermentation period, smell the vinegar and if it smells good, then taste the vinegar. If it’s tangy and has the desired acidity, it’s ready to be bottled. If not, let it ferment for a bit longer.
- Once ready, transfer the vinegar to clean glass bottles with airtight lids.
9. Store:
- Store your apple cider vinegar in a cool, dark place. It can be used immediately but will continue to develop flavor over time.
Tips:
- Cleanliness is Crucial: Make sure all equipment and jars are thoroughly cleaned and sterilized to avoid unwanted bacteria.
- Avoid Metal: Use plastic or wooden utensils to avoid reactions with the vinegar.
- Mother of Vinegar or Scoby: The “mother” is a natural byproduct of the fermentation process. It looks like a cloudy, gelatinous layer and is full of beneficial bacteria. It’s normal and indicates a healthy fermentation process.
Enjoy your homemade apple cider vinegar in salad dressings, marinades, or as a health tonic!
More Fermented Food Recipes
How To Make Easy Fermented Pico De Gallo Salsa
How to Make Easy Homemade Fermented Dill Pickles
How To Make Easy Homemade Clabber From Raw Milk
How To Make Fermented Sauerkraut (coleslaw recipe
Easy Homemade Fermented (Raw) Apple Cider Vinegar
When you learn how easy homemade fermented apple cider vinegar is to make, you will place that questionable grocery stores type of vinegar back on the shelf and run to the nearest nursery to buy an apple tree!
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Equipment
- Gallon jar (with a wide mouth)
- Cheesecloth or a clean dish towel
- Rubber band (or twine)
- Plastic or wooden spoon (avoid metal as it can react with the vinegar)
Ingredients
- Whole fresh apples including apple peels and apple core preferably organic, as non-organic apples may have pesticides or waxes
- Sugar must be cane sugar
- Water filtered or distilled is best, not tap water
- Optional Raw Apple Cider Vinegar from the store (needed in 4-6 weeks – a dash of apple cider vinegar with the “mother” or a commercial ACV with live cultures; helps kick-start fermentation)
Instructions
Prepare the Apples:
- Wash the apples thoroughly. Cut them into medium chunks, including the cores and peels. The more surface area you expose, the faster the fermentation.
- Dissolve about 1 cup of sugar in 4 cups of water. This will help feed the natural yeast on the apples.
- Place the apple chunks into the sanitized 1-gallon jar, filling it up 3/4 full. Pour the sugar over the apple chunks, then pour the water over the apples and sugar, making sure they are completely submerged, leaving about a 2 inch headspace for stirring. You can add more water if needed, ensuring that the apples are fully covered.
- Use a long wooden spoon to stir the apples. (I use the handle end to stir.)
- Cover the mouth of the jar with cheesecloth or a clean dish towel and secure it with a rubber band or string. This is the best way to allow air to flow while keeping out dust and insects such as fruit flies.
Primary Fermentation:
- Let the jar sit in a warm, dark place (ideally 60-80°F or 15-27°C) for about 4-6 weeks. Stir the mixture daily for the next 2 weeks to prevent mold from forming on the surface and sugar from settling at the bottom.
- After 4 months, strain out the apple chunks and discard them. Pour the liquid back into the jar.
Secondary Fermentation:
- After about 4-6 weeks, strain the apples.
- Pour the liquid back into the jar.
- (Optional) At this point you can add a couple of ounces of store-bought raw apple cider vinegar to help jumpstart the fermentation process.
- Cover the jar again with cheesecloth or a towel, and let it ferment for another 2 to 3 months. I prefer to go 3 months on the second fermentation as this will give a taste that is similar to the store bought vinegar. The 2 -3 month time period will help the vinegar develop its flavor and acidity during this time.
Taste and Bottle:
- After the fermentation period, smell the vinegar and if it smells good, then taste the vinegar. If it’s tangy and has the desired acidity, it’s ready to be bottled. If not, let it ferment for a bit longer.
- Once ready, transfer the vinegar to clean glass bottles with airtight lids.
Store:
- Store your apple cider vinegar in a cool, dark place. It can be used immediately but will continue to develop flavor over time.
Notes
Tips:
Cleanliness is Crucial: Make sure all equipment and jars are thoroughly cleaned and sterilized to avoid unwanted bacteria.
Avoid Metal: Use plastic or wooden utensils to avoid reactions with the vinegar.
Mother of Vinegar or Scoby: The “mother” is a natural byproduct of the fermentation process. It looks like a cloudy, gelatinous layer and is full of beneficial bacteria. It’s normal and indicates a healthy fermentation process.
