How to make your own apple cider vinegar
Home-made apple cider vinegar
Apple cider vinegar is very easy to make yourself. You can also use leftovers from cooking apple sauce, such as peelings or casings. Find out how to do it here!
Utensils and ingredients
To make your vinegar, you will need the following items:
- apples or apple scraps (peel, skin, etc.)
- 2 tablespoons of sugar per kg of apples (to speed up the fermentation process)
- a clean, boiled container with a capacity of at least 1-2 liters (e.g. large preserving jar)
- a clean kitchen towel (to cover)
Manufacture
- rinse the container thoroughly (with hot water or hot soda solution) to ensure a germ-free batch.
- cut the apples or apple scraps into small pieces, place in the container and fill with water until the apple pieces are well covered.
- cover the batch with a clean cloth (to prevent contamination by e.g. mold spores)
- stir or swirl occasionally with a clean spoon to increase the oxygen supply. Fermentation can cause foaming, which is not a problem.
- check the smell of the batch: If a slight vinegar smell appears after a few days, everything went great. The duration of the fermentation process varies depending on the amount of sugar and environmental conditions.
- The raw vinegar is ready when all the fruit has sunk to the bottom. Without sugar, this should be the case after 2 weeks at the latest. Pour the liquid through a clean cloth into a second clean container and cover the raw vinegar with a fresh cloth.
- Leave to ferment for four to six weeks to make apple cider vinegar.
- Pour into bottles through a cloth and seal tightly.
