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 for an affordable and healthy 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
Scale
Ingredients
- 3 cups apple juice (pressed, not from concentrate)
- 1/4 cup apple cider vinegar (with mother) or 1 piece of mother
Instructions
- Combine the 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 to keep the fruit flies out.
- Leave it to culture in a dark cool location for at least 2 months or until ready for use. No need to stir or check on the vinegar.
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 other recipes where acidity levels are important. Otherwise, it’s perfect for salad dressing and sauces, etc.
- If you want to filter out the floating bits just pour the vinegar through a coffee filter.
- If mold grows on top of your juice then you have to throw it away and start again. To avoid this, don’t use heavily processed apple juice (e.g. most brands that ship across the country) and culture in a cool (18C / 64F) and dark location.
, you won’t know the actual acidity of your vinegar. So don’t use homemade vinegar for pickling or other recipes where acidity levels are important. Otherwise, it’s perfect for salad dressing and sauces, etc.Keywords: probiotic, healthy, anti-candida, paleo, keto, vegan, whole 30, ACV, how to make, homemade, raw
