The Best Homemade Apple Cider Vinegar (2-Step Process)
Apple cider vinegar should be consumed on a regular basis. and the best is to use homemade.
Here is a recipe for a simple 2-step preparation process.
YOU WILL NEED
- 3 sweet organic apples
- 2 sour organic apples
- ¾ cup raw organic honey
- Freshly filtered water
- 1 wide-mouth 1-gallon glass jar
- 4 wide-mouth 32-ounce glass jars
- 4 snap-top glass bottles
- Muslin or cheesecloth
- Large rubber band
- 4 smaller rubber bands
Stage 1- The Primary Fermentation
- chop the previously washed apples into 1-inch pieces
- let them sit on the cutting board
- they will turn brown as they get in contact with the air
- this oxidization will accelerate the fermentation
- fill 1/3 of the jar with the chopped apple
- pour filtered water over them,
- add the honey
- stir until fully dissolved
- cover the jar with a cloth and secure it with a large rubber band
- put the e jar in a dark and warm place
- let it sit there for a week but stir it 3-4 times each day
- the sugar will ferment into alcohol, and the mixture will start making bubble
- pieces will slowly sink to the bottom
- pour the cider through a sieve to strain off the apple pieces
- mash them up and press their juices
- cover the jars with another piece of cloth
- secure with a rubber band
- store in a dark and warm place for up to a month
- the odor will shift to tart vinegar at this point of the fermentation
- store the vinegar in clean glass jars
- the vinegar is alive so the fermentation process continues
- it soon will stop in an airtight environment and the vinegar will become long lasting and stable.
- If the fermenting vinegar is exposed to the air for longer time, the acetic acid bacteria will convert the acetic acid to water and carbon dioxide.
Keep it natural and organic !!!