Options:

Include nutrition information?

Homemade Apple Cider Vinegar

Created by Cheesehead on December 24, 2011

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)

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.
Step 6: No need to refrigerate. Cover and place in cupboard.