What you’ll need:
- 1 lb. apple cores and peels
- (include the peels only if you are using organically grown apples)
- 2-3 Tbsp. sugar or honey
- (honey makes the process take a little longer)
- 2-3 cups filtered water
- (important that it’s filtered)
- Several completely clean glass jars/containers
- (use boiling water)
- Mix one tablespoon honey or sugar per cup of filtered water. The filtered water part is important because regular tap water halt the fermentation process that is step one in turning your apple scraps into vinegar – you don’t want other natural bacteria ruining your fermentation.
- Leave the apple scraps out on the table for them to turn a little brown.
- Place the apple scraps in a glass bowl or jar and pour the sugar-water solution over them. Do NOT use any kind of metal containers, neither metal lids.
Use enough liquid to cover the apple cores (they will float a bit, but that’s okay).
- Cover the bowl/jar with a dish towel and secure with a rubber band and leave at room temperature for one week if made with sugar-water, and up to two weeks if using honey.
Notice: no lid! The access to oxygen is necessary.
During this time, stir vigorously at least once a day (more often is even better). The liquid will get frothy on top as fermentation gets going, especially when you stir it.
- When the color of the liquid starts to darken after 1 – 2 weeks, strain out the fruit.
- Keep at room temperature, stirring at least once a day, for two weeks to one month until the liquid smells vinegar-y and tastes sour.
Again, it’s important not to seal the container with a lid – not until the vinegar is as strong as you want it to be.
- Funnel into a completely clean glass bottle or jar, lid it and store away from direct heat or light.
You can sanitize your container with boiling water.
The color of your finished product depends on the strength you end up choosing.
Recipe found at About.com