There’s truly nothing like homemade vinegars. We always have a batch or two fermenting on top of the fridge, at the ready to be whisked into salad dressings or a pot of beans. Apple cider vinegar is a wonderful introduction to the world of fermentation and it only takes a few minutes of hands on work. Once it’s done and you’ve tasted the fruit of your labors, you too will always have a batch in production.
Homemade Apple Cider Vinegar
2 organic apples, chopped into medium pieces
2 tablespoons sugar
About 2 cups water
1. Place apple pieces in a very clean quart sized jar. In a separate container, dissolve sugar in water. Pour over apples to cover, leaving about an inch of room at the top. Cover with cheesecloth and a rubberband.
2. Place the jar in a warm place where it won’t be disturbed and let it sit for two weeks.
3. After 2 weeks, strain the liquid off the apples and place in a fresh jar. Discard the apple bits. Cover the jar of liquid with cheesecloth again and let it sit for another 4 weeks. It will begin to develop a funky blob or white scum – this is the vinegar “mother” which is converting the liquid into vinegar! If any blue, grey, or green scum develops, this is bad news and you’ll need to toss the whole batch.
4. After 4 weeks, begin tasting your vinegar. When it has a pleasant acidity, it’s ready to use!