Apple Cider Vinegar (ACV)

Making your own ACV is simpler than you think. If you live in the countryside like me, you will often stumble across a box with apples outside a generous farmer’s house with a note ‘help yourself’.  This is when the forager within you awakens and wants to put it to a good use. 

All you need is a large jar, muslin cloth, sugar and apples (or apple peel and the core from making apple crumble). 

I used to use Braggs Organic ACV but a large bottle would set me back £8.99! 

All ACV bottles are diluted to 5%, I did an acidity test on my finished vinegar and it does have 3-4% acid so if you want to drink it straight, I recommend diluting it with water first, otherwise it can damage your tooth enamel and throat tissue. I use it in salad dressing mixed with other ingredients.

What is in ACV and why is it good for me?

  • Rich in potassium, which is key for transmitting nerve impulses, muscle building, regulates heart and muscle contractions and normalises fluid retention etc.
  •  High in acetic acid, which can increase your body’s absorption of important minerals from the foods you eat. 
  • A few laboratory studies have found that vinegar may be able to kill cancer cells or slow their growth.
  • It can lower blood glucose in your body.
  • May aid moderate weight loss.

How to make Apple Cider Vinegar

Supplies:
  • Clean wide mouth jar
  • Organic apples or scraps (peel and cores) – enough to fill your jar 3/4 way
  • Organic sugar (2 TBSP per 2 cups of water)
  • Filtered water
  • Fermentation weight or a small zip bag (freezer bag)
  • Cheesecloth
  • Rubber band or hair band
Method:

Start with cleaning everything. I sterilise my tools and the jar in boiling water to make sure that there is no nasty bacteria to sabotage my ferment.

Then fill the jar 3/4 full with apples or scraps. Personally I often make apple butter and use the leftovers to make ACV. That way I have delicious butter for my morning porridge and no food waste.

Dissolve sugar in a cup of water and add it to your jar with apples. You can skip this step if you are using a cup of ACV from a previous batch.

Add enough filtered water to cover the apples and more. Leave a few inches from the top to add the weight. I take a plastic zip bag and fill it with water then close it. It works really well to keep the apples down. Make sure that all apples are submerged otherwise they will mould.

Then cover it with a cheesecloth and a rubber band. Store in a dark place at room temperature.

Leave it to develop for 3 weeks. Check it every few days to make sure all apples are submerged. 

After 3 weeks, strain the apples out (and compost the waste) and return the liquid back in the glass jar. 

Put it back in the cupboard for another 3-4 weeks.

When you think your ACV is done, transfer it to another container with a lid (I used an empty Braggs ACV bottle) and store it. Voila!

Apple Cider Vinegar

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