How to Make Apple Cider Vinegar
Learn how to turn apple juice into delicious and probiotic apple cider vinegar. It’s really easy to make apple cider vinegar with a mother, and provides an affordable alternative to store-bought ACV.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 3 1/4 cups 1x
- Category: Condiment
- Method: Fermented
- Cuisine: Probiotic
- Diet: Vegan
Ingredients
Units
Scale
- 3 cups apple juice (pressed, not from concentrate)
- 1/4 cup apple cider vinegar (with mother, see section above for details)
Instructions
- Mix the apple juice with the vinegar in a 1-quart glass jar. Shake the bottle of vinegar to mix the mother into the vinegar before measuring it out.
- Cover the jar with a breathable cotton cloth or coffee filter held in place with a rubber band or a mason jar ring to keep the fruit flies out. It’s important to let the vinegar have access to oxygen to properly ferment, so don’t cap it with a pickle pipe or other air-tight lid.
- Leave the vinegar to culture in a dark location for at least 2 months. There’s no need to stir or check on the vinegar.
- After 2 months, taste it. It should taste sour, like vinegar. Let it ferment for a bit longer if it’s not quite there.
- Pour the finished vinegar into a bottle or a clean jar for long-term storage and use. Store at room temperature in a dark location. It will continue to develop its flavor as it ages. The natural acidity is a great preservative. So homemade vinegar should last for several years.
Notes
- Unless you test for pH
, you won’t know the actual acidity of your vinegar. So don’t use homemade vinegar for pickling or recipes where acidity levels are important. It’s perfect for salad dressing, sauces, and other culinary uses.
- If you want to filter out the floating bits just strain the vinegar through a fine mesh sieve when botting.
- Simple apple cider vinegar is prone to kahm yeast. Don’t worry about it, as it will die off as the vinegar acidifies. However, if mold grows on top of your juice you have to throw it away and start again. Honestly, I’ve never had mold grow on vinegar… but if you’re concerned, don’t use raw, unpasteurized apple juice. See the section above for details on how to pasteurize raw juice.
, you won’t know the actual acidity of your vinegar. So don’t use homemade vinegar for pickling or recipes where acidity levels are important. It’s perfect for salad dressing, sauces, and other culinary uses.Keywords: probiotic, healthy, anti-candida, paleo, keto, gluten-free, low-fat, whole 30, ACV, how to make, homemade, raw, gala, fuji, raw vinegar