This is a super easy recipe for apple cider vinegar. Essentially cider vinegar is just apple juice that’s fermented through the hard cider stage into the vinegar stage.
This recipe only involves two simple ingredients: apple juice, and apple cider vinegar with a “mother”. There are several brands of cider vinegar with mother available on the market, including: Viva Naturals, Bragg and Dynamic Health..
- 3 cups apple juice (pressed, not from concentrate)
- 1 cup apple cider vinegar (with mother) or 1 piece of mother
- Combine apple juice and mother in a glass jar.
- Cover with a breathable cotton cloth, firmly attached (with a rubber band or a mason jar ring).
- Leave it in a dark cool location (like a cupboard) until ready for use (or at least 2 months).
-Unless you test for pH, you have no idea what the actual pH is, so don’t use for pickling.
-The mother can become thick and rubbery, and there might also be dark floating bits, both of these things are fine.
-Feel free to filter out the floating bits before use, if you want a clear product. This is easily done by pouring the vinegar through a coffee filter.
-It may grow mold. Particularly if it’s too warm, near other cultures, or made from heavily processed apple juice (e.g. most brands that ship across the country). If this happens you’ll have to throw it away and start again.
Here is a picture of the mother that grew on my vinegar.
The darker liquid is the vinegar that I made, and the lighter liquid is fresh juice with the mother floating in it. I basically cycle through my cider vinegar, with one jar in use and another being cultured at the same time.
However you slice it, it’s worth it! There’s very little effort involved, and the cost of apple juice is far less then the cost of cider vinegar.