Homemade Apple Cider Vinegar Recipe

"This is from thenourishingcook.com. They also give directions for pineapple vinegar. Here's the link: http://thenourishingcook.com/how-to-make-fruit-scrap-vinegar/ I've made it with apple scraps (which we have tons of) a few times now and love it! You will need 1/2 gallon Mason jar or 2 quart jars. Cook time is fermenting time. The whey is to speed up the fermenting time, if you would like."

Original is 1 serving

Metric US

I've Tried It

Ingredients

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Apple or pear cores, trimmings and peels (bruised or overripe fruit ok, except throw out any pieces with mold on it)
1/4 cup Rapadura sugar (or honey)

1 quart filtered warm water
2 tablespoons whey (optional)

Nutritional

Serving Size: 1 (85.9 g)
Calories 221.2
Total Fat - 0 g
Saturated Fat - 0 g
Cholesterol - 0.2 mg
Sodium - 58.8 mg
Total Carbohydrate - 54.7 g
Dietary Fiber - 0 g
Sugars - 54.4 g
Protein - 0.7 g
Calcium - 126.1 mg
Iron - 0.3 mg
Vitamin C - 0.1 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Prepare the sugar water for the amount of fruit scraps that you have with the ratio of 1 quart water to 1/4 sugar. Make sure all sugar is completely dissolved.

Step 2

Fill jar(s) with coarsely chopped up fruit scraps (or cores) about half full, then pour in the sugar water solution.

Step 3

Cover with a towel or cheesecloth and let ferment at room temperature. Stir once/day if you can.

Step 4

You will notice the liquid darken after about a week. At that point, strain out the fruit scraps and discard or compost them.

Step 5

Ferment the vinegar for 2 to 3 weeks longer, stirring it periodically. You will notice a milky film on (or at the bottom of) the vinegar. That is good, just stir or shake it up every time you need to use it.