Apple Cider Vinegar From Apple Scraps Recipe

It is no secret that by striving to be low-waste means cooking more at home...and thus a new challenge begins: food scraps. 
Here is a simple (and useful) way to use up apple cores and the rest of the bits and bobs! 
You can apply the same recipe for most fruit to ferment your own vinegars! I love apples because of all the ways you can use it! 

 

Here are a few of my favorite ways:

  • Hair Rinse (I use a spray bottle diluted with water, right after I use our handcrafted shampoo bar).
  • To make a salad vinaigrette
  • As a cleaner- has antibacterial properties, simply mix 1 cup water with half a cup vinegar  
  • To boil eggs 
  • To wash produce 
  • In Fire Cyder 

Home Made Apple Cider Vinegar Recipe

  1. Sterilize a jar by boiling it for 10 minutes 
  2. Wash apples in cold water                                                                    The more apples/ scraps you use the the stronger and more vinegar you will have If you are using only scraps be sure to wash the apples well before use.  
  3. Cut the apples into small cubes (if not small enough)
  4. Cover the apples with water.                                                                  Be sure the  apples are completely submerged with water, this is SUPER important as any exposed apple will mold rather then ferment into vinegar. 
  5. Add 1 teaspoon of raw sugar for each apple.                                       Stir thoroughly, the sugar is used to ferment and turn into alcohol, you leave it longer to eventually make vinegar. 
  6. Cover the jar with a light cloth or cheesecloth.                                     As the apple scraps ferment it needs to be able to breathe. Use a piece of cheesecloth with a rubber band around the edge. This will keep any dust and bugs out of the jar while letting the gases release during the fermentation process.
  7. Keep the jar in a warm, dark place.                                                      Find somewhere that you can leave the vinegar to ferment for a long time, and wont be disturbed. This can be  the bottom or on top of your pantry, a corner in your kitchen, etc.
  8. Stir the mixture once or twice a day.                                                Stirring the mixture helps the fermentation process. Give it a stir with a wooden a spoon once or twice a day for the first week. Don’t worry too much if you miss a day, as long as you keep moving the mixture around regularly.
    • Tip: If the apples are rising out of the water you can use a fermentation stone or something else to weigh them down slightly and make sure they're submerged. I personally used a sterilized shot glass.
  9. Wait for the apples to sink to the bottom of the jar.                           Keep an eye out for bubbles- this means it is fermenting!  After a week or two, the apples will sink to the bottom of the jar. This means that the apples have fermented and are no longer needed to make the vinegar (If you notice any scum forming on top of the jar, skim it off and toss it out).
  10. Strain the apples from the cider and pour the cider back into the jar.    Use a strainer or another cheesecloth to strain the apples out of the cider( avoid using metal it can ruin the fermentation process). Pour the cider back into the jar, cover with a cheesecloth and put it back. The apple scraps should be composted now (you will not want to eat them).
  11. Leave the cider to ferment for 3 to 6 weeks, stirring every few days.        The sweet cidery smell should start developing a slightly more tangy one. This means that the fermentation is working! The longer you leave it to ferment, the stronger the taste and tang will be. After around 3 weeks of fermentation, start tasting/ smelling the vinegar every few days until you reach the acidity you want.
  12. Transfer the fermented vinegar to a lidded glass jar and store. Use a clean, sterilized glass jar with a tight lid in order to halt the fermentation process and keep the vinegar fresh. 
    •  If the vinegar gets too strong, add a little bit of water to dilute it back down to the acidity you want.
    • If a blob forms on the surface of your vinegar- DONT PANIC this is good news!. This is known as the “mother” (like kombucha) and can be used to jumpstart future batches of apple cider vinegar by adding the mother at the same time as the apples to speed up the fermentation process!

     

    That's it! It sounds like a lot of steps but the main ingredient here is time and patience. Most of what you do is monitor by smell and sight. I would LOVE to see how your batch turns out be sure to tag @ZippNada on social media!