A no food waste recipe, using leftover apple cores, peels, or even apple slices! Turn scraps into apple cider vinegar. the end product will yield a beautiful “mother” aka SCOBY, which can be used to jump start future vinegars or make kombucha. Apple cider vinegar is full of probiotics and prebiotics.
Probiotics are living microorganisms- bacteria )and yeast) that our gut like. Often called the “helpful” bacteria because they support the gut. We need to replenish this bacteria regularly.
Prebiotics are non living fibers that feed the living microorganisms (probiotics). Known as insoluble fiber.
Prebiotics and probiotics aid in digestions, synthesize and absorb nutrients, and support the immune system.
Ok, now back to making apple cider vinegar… What I love about making my own ACV, I can make as much or as little as I want. When it’s apple season, I make a gallon at a time! This is a no fail fermentation project to experiment with, give it a try and comment below your experience or tag me @tabletalkwithcarmen to share your wonderful creation 🙂Â
Apple Cider Vinegar
Ingredients
- Apple scraps, peels, core, leftover apple slices
- 2 TBSP Organic Cane Sugar (1 TBSP per 1 cup filtered water)
- 2 cups Room Temp Filtered Water
- Clean glass jar (quart size or larger), cheesecloth, rubber band, fermentation weight or small glass jar
Instructions
- Mix 1 TBSP sugar per cup of filtered water. Fill a glass jar with apple scraps (about 3/4 the way full). Cover with sugar water. A quart size jar fits 2 cups water.
- Add fermentation weight and Cover with cheesecloth. Set away from sunlight for 2-3 weeks (2 if your house is really warm).
- Every few days (once a week is fine), check and stir the mixture. You will start to see a foam form on top, skim and discard. Make sure all the apples are submerged
- After 2-3 weeks, strain the apple/liquid mixture and discard/compost the apple scraps. Place the liquid back into the glass jar. Cover with a cheese cloth and let it set in a cool dark place (kitchen cabinet works well) for 3- 4 weeks.
- You may notice a thick layer form, this is called a SCOBY "the mother." This can be used to make future vinegars, kombucha, or left in the final ACV bottle. Homemade ACV best is used within 6-12months.