homemade-apple-cider-vinegar

Unpasteurized apple cider vinegar is one of the healthiest liquid ever, and it could be used for many purposes from digestive aid, balancing blood sugar to hair treatment and skin tonic.

To be sure that your cider vinegar is truly healthy and all-natural, why not making your own apple cider vinegar at home? Preparation will take only five minutes.

First of all, make sure that u are using organic apples, free of pesticides. Also, it is very important to use extremely clean or sterilized equipment in the fermentation process, to avoid bacterias which will cause mold growth, and don’t forget to scrub your hands and nails before beginning.

Apple Cider Vinegar Recipe:

You’ll need:

  • A glass of jar(s)
  • Apple scraps to fill your jar(s) (if apples are frozen, allow to thaw first)
  • Clean filtered water
  • Organic sugar
  • Fermentation weight, small glass jar or plate
  • Cheesecloth or coffee filter
  • Elastic band

Directions:

  1. Fill the glass jar to the top with the apple scraps.
  2. Pour the sugar into the water. The amount you require will vary depending on the size of your jars but should be mixed in the ratio of one tablespoon of sugar to one cup of water.
  3. Pour sugar water over the apples until completely submerged. Ensure that all of the fruit is completely submerged by the liquid, you can use weight or small clean jar or plate to weigh down the apples.
  4. Cover up the jar with a cheesecloth or coffee filter to keep the fruit flies at bay and store it at room temperature, but out of direct sunlight. A kitchen cabinet is the ideal location.
  5. Allow the mixture to rest for three to four weeks. Be aware that the fermentation process speeds up during summer, and slows down in colder months.
  6. Check your vinegar on a daily basis to ensure the apples are submerged, and look for mold growth. When you notice a dark, cloudy substance in the jar you can strain the mixture, composting the apple pieces and reserving the liquid.
  7. Return the liquid back to the jar, and cover with a lid. Let it to ferment for two to four weeks, gently shaking the jar every day.
  8. Now, you can begin using it. It’s recommended to store your bottles in the refrigerator to avoid additional fermenting and getting more acidic.

You may notice white ‘fluffy’ scum floating on top of your vinegar, don’t worry, this is normal – and can be gently scooped off when it appears.

Source: naturallivingideas.com