Like smoothies, lemonades and few pantry staples, turns out the best apple cider vinegar is homemade! This amber liquid gold is so tasty that every now and then I find myself having a tablespoon of it, on its own. Yeah, a tablespoon of vinegar, go figure.
I can’t say that I was not happy with my previous ACV. It was raw, unfiltered and quite tasty, in a mouth puckering sort of way. Available just across the street and at a relatively affordable price. You’d think I can’t ask more from a vinegar. Yet here I am telling you that there is BETTER. Much much better. And if you were using a refined, distilled, heated, filtered apple cider vinegar, brace yourself for some pretty amazing new flavours!
Best news that comes with this recipe? Kitchen skills play absolutely no part. It’s a fool proof waiting game that anyone can play.
Making your own ACV is a dead easy affair to tackle and hilariously inexpensive to boot. It might just be the easiest recipe ever shared on TalesofaKitchen. And the most useful at a world wide level – no matter the season, no matter the country or the continent, I know there must be some cheap, organic, local apples you can get your hands on. And a knife, surely you have one you can dust off. And then just empty a big ol’ jar, clean it really well and brace yourself with some patience. These babies need to ferment for quite a while to give us a whole lotta bacterial goodness.
The recipe I used calls for whole apples. Anything you can find, really. But you’d be happy to know you can make ACV using just scraps like the cores and peels. Yep, you can eat your apple and ferment it too. So if there’s any apple pies baking in your near future, make sure you keep those scraps and put them to good use.
Also good to know is that the fermentation process depends on season – less during summer, bit longer during colder months. You will know your vinegar is ready when you will notice a dark, cloudy bacterial foam – this is called the Mother and can easily be noticed when holding the vinegar to light. This is bacteria we love and cherish! Because it’s full of enzymes and minerals that over-processed vinegars do not have.
Homemade organic raw apple cider vinegar
Prep time: 5
Total time: 2-3 months
3 small apples (core and peel included, no stem)
3 tsp raw sugar (I used muscavado)
filtered water to cover
Wash and chop your apples into medium sized pieces (or use the peels and cores of 6-7 small apples after making a pie). Place them in a clean (sterilised) wide mouth jar.
Mix the sugar with 1 cup of water and pour on top of the apples.
Add more water if needed to cover the apples.
Cover the jar with a paper towel or a cheesecloth and secure it with a band. This keeps nasties away while letting the liquid breathe.
Place the jar in a warm, dark place for 2-3 weeks – I just kept it in my pantry.
Strain out the liquid and discard the apple pieces.
Return the liquid to the same jar and cover it again (same paper or cheesecloth).
Return the jar to the same warm, dark place and leave it do its thing for roughly 4 to 6 weeks, stirring every few days or so. I’ll be honest with you, I wasn’t that organised with my stirring (oftentimes forgot), but my vinegar still loved me.
After the first 4 weeks, you can begin to also taste your vinegar and once it reaches an acidity you like, you can actually transfer it to a bottle with a lid and begin using it.