enjoy
cooking
Homemade Apple Cider Vinegar From Scraps

Homemade Apple Cider Vinegar From Scraps

🥣🍏 Homemade Apple Cider Vinegar From Scraps

Looking to reduce waste while creating a powerful health tonic? This simple method turns apple scraps into nutrient-rich apple cider vinegar right in your kitchen!

🌟 Why Make Your Own ACV?

  • ♻️ Zero Waste: Transform kitchen scraps into something valuable
  • 💚 Natural & Healthy: Raw, unpasteurized vinegar with “the mother”
  • 💰 Cost Effective: Free from apple scraps you already have
  • 🏠 Kitchen Chemistry: Fun fermentation project for home cooks

🥄 Basic Apple Cider Vinegar Recipe

This zero-waste method uses apple peels and cores you’d normally throw away!

📝 Ingredients

  • 🍎 Apple scraps from 6-8 apples (peels and cores)
  • 💧 4 cups filtered water
  • 🍯 1 tbsp raw honey or sugar (optional, feeds fermentation)
  • 🫙 1 large glass jar (1-quart size works best)

🛠️ Equipment Needed

  • 🫙 Large glass jar with wide mouth
  • ☕ Coffee filter or paper towel
  • 🔗 Rubber band
  • 🥄 Wooden spoon (avoid metal)
  • 🧹 Fine mesh strainer

📋 Step-by-Step Instructions

  1. 🍎 Collect Apple Scraps: Save peels and cores from your cooking/snacking (organic apples work best for no pesticides)

  2. 🧹 Prepare Jar: Wash jar thoroughly with hot soapy water and rinse well

  3. 🥄 Fill Jar: Place apple scraps in your clean glass jar, filling it about halfway (roughly 2-3 cups of scraps)

  4. 💧 Prepare Sweet Water: Dissolve honey or sugar in 1 cup warm water, then add 3 cups cool water to make 4 cups total

  5. 🫙 Combine: Pour the sweetened water over the apple scraps until they’re completely submerged (add more water if needed)

  6. 🛡️ Cover Properly: Cover the jar with a coffee filter or paper towel and secure with a rubber band (allows air but keeps bugs out)

  7. 🌡️ Ferment: Place the jar in a warm, dark spot (70-80°F/21-27°C) like a cupboard for 2-3 weeks

  8. 🔄 Stir Daily: Stir once daily with a wooden spoon to prevent mold and distribute bacteria

  9. 👃 Check Progress: After 2-3 weeks, you’ll see bubbles and smell a vinegar-like scent

  10. 🧹 Strain: Remove apple scraps using a strainer and return liquid to the jar

  11. ⏳ Second Fermentation: Cover again and let ferment for another 2-4 weeks until it reaches your desired acidity

  12. 🏺 Store: Transfer to a bottle with a lid and store at room temperature

⚠️ Important Tips

  • Keep jar away from direct sunlight
  • If mold appears on top, skim it off (it’s normal)
  • Taste test after 2 weeks of second fermentation
  • The “mother” (cloudy substance) indicates healthy fermentation

🌿 Flavored ACV Variation: Immune-Boosting Infusion

Want to add extra health benefits and flavor? Try this garlic-ginger infused version! Perfect for immune support and digestion.

📝 Ingredients

  • 🥄 1 cup finished apple cider vinegar (from your homemade batch)
  • 🧄 2 cloves garlic, crushed
  • 🫚 1 tbsp fresh ginger, sliced
  • 🌿 1 sprig rosemary (fresh)
  • 🫑 1 tsp peppercorns

📋 Instructions

  1. 🧹 Prepare Jar: Clean and sterilize a glass jar

  2. 🥄 Add Ingredients: Place garlic, ginger, rosemary, and peppercorns in the jar

  3. 🫙 Pour ACV: Pour apple cider vinegar over everything, ensuring all ingredients are submerged

  4. 🔒 Seal: Seal with a lid and shake gently to combine

  5. ⏳ Infuse: Let infuse for 2 weeks in a cool, dark place (like a pantry)

  6. 🧹 Strain: Strain out the solids using a fine mesh strainer

  7. 🏺 Store: Transfer to a clean bottle and store in the refrigerator

💡 Uses

  • 🥗 Salad Dressing: Mix with olive oil for a tangy dressing
  • 💊 Health Tonic: Take 1-2 tbsp daily for immune support
  • 🍲 Cooking: Use in marinades or sauces for added flavor and health benefits

⚠️ Storage Note

  • Store in refrigerator after opening
  • Use within 3-6 months for best quality

Crepi il lupo! 🐺