Apple cider vinegar (from apple cores)
Making vinegar is surprisingly easy and a good way to make use of apples cores and peelings that you don't use.
Place your apple scraps into a jar with sugared water. Keep the mixture exposed at room temperature and exposed to the air and it will start to ferment and begin to smell and taste a lot more acidic.
Wait a couple more weeks until it's really and truly vinegar! Once bottled, your vinegar will last for months.
Here's how...
Apple cider vinegar (from apple cores)
Making vinegar is surprisingly easy and a good way to make use of apples cores and peelings that you don't use.
Place your apple scraps into a jar with sugared water. Keep the mixture exposed at room temperature and exposed to the air and it will start to ferment and begin to smell and taste a lot more acidic.
Wait a couple more weeks until it's really and truly vinegar! Once bottled, your vinegar will last for months.
Here's how...
Open in Cookpad AppSteps
- 1
Place apple peelings and cores into a wide-mouthed jar.
- 2
To make your sugared water, mix a ratio of 500ml of filtered water to 2 tablespoons of sugar or honey (it doesn’t have to be too exact!). Pour it over so it just covers the apple.
You can double or half this amount depending on how much apple you're fermenting
- 3
Cover the jar with a scrap of clean dish cloth and secure with an elastic band. Leave it on your countertop at room temperature.
The cloth is used to keep out flies. Don't close with a lid as the air needs to get to it.
- 4
Stir it well everyday. You will see it start to fizz and turn a darker colour.
Stirring it is the important bit, because by stirring it you’ll encourage the oxygenation that the acetic acid bacteria like. This is what will turn your concoction into vinegar.
- 5
You will see the liquid has absorbed as much of the flavour from the apple as it can (about a week or two) as it darkens in colour.
- 6
At this point, strain the mixture into another vessel and leave it exposed to the air (still covered with the dish cloth) for another 2 weeks or so, stirring everyday.
If you cap it prematurely, you risk a fizzy explosion that is not pretty when glass is involved!
- 7
Once you’re happy with the acidity and it’s stopped fizzing, pop a lid on and store in the fridge. It will last for several months ✨
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