How To Make Apple Vinegar From Scratch

I noticed that lots of you were asking where to buy ACV or don’t have easy access for raw, unfiltered Apple Cider Vinegar, which is very essential and one of my favorite ingredients ever since I started doing my DIY skincare.

And if you’ve been reading some of my posts, you’ve learned the many health benefits ACV could offer. So, I tried trolling the internet and stumbled across a tutorial on how to make your apple vinegar using 3 basic ingredients and a dash of patience, because fermentation can take some time.

The steps were quite simple, and again, this is a recipe that requires little to no measuring — some apples used isn’t important. So this will be your little project this weekend, making an apple vinegar, if you are interested.

Directions:

① The number of peels or apples isn’t important, just add enough water to cover the apple scraps by an inch or two.

② Add a 1/4 c. of sugar to the mix, cover with a small plate and weight it down. In my case, I did this with a ramekin filled with water.

③ Let it sit out, covered with a tea towel (to keep flies from getting in) for a week, until the liquid darkens. Yes, a little mold will form on top, that’s okay. Really. Just spoon it off.

④ After a week or two, if you feel that it is strong enough for you, you can already strain out the scraps from the container, so all that’s left is the vinegar strain out the apples and pour the soon-to-be-vinegar into a canning jar, fit with a square of cheesecloth and canning lid.

This allows the vinegar to breathe as well as keeps it from touching the metal. Otherwise, the metal will corrode. Leave it alone in your pantry for 6 weeks, and then you’ll have a raw, unfiltered (ACV) vinegar. So easy, isn’t it?