Apple cider vinegar is full of beneficial properties. Most significantly if it’s raw, organic, unpasteurised and unfiltered. Unfiltered means it is bottled with the “mother”- a cloudy residue that sits at the bottom of the bottle. Apple cider vinegar, or ACV as it’s commonly referred to, comes packed with with health-enhancing enzymes, amino acids and minerals. When taken daily it regulated the body’s PH and is said to contribute to weight loss. It cleans up lactic acid, which can accumulate in the body and be a common cause of fatigue. ACV, with the help of its potassium and enzymes provides a much needed energy boost when reserves are low. Quite the wonder food. Several years ago I used to take a tablespoon every morning together with a tablespoon of honey in a cup of warm water. I did this for a number of months and the most (pleasantly) surprising outcome was silky soft skin.
Apple cider vinegar – making your own
November 9, 2013 by Mizz Winkens
You can imagine my enthusiasm then to recently learn that ACV can be made in the comfort of your own home (thanks Juli!). All you need are the apple scraps from your baking – cores and peelings, a bucket and some patience. Really, it’s that simple. After the bountiful apple harvest we’ve enjoyed this autumn it was an obvious go-to project. Here’s my progress to date.
Having used the actual apple flesh to make yummy desserts I placed the leftover skin and cores in a clean plastic bucket to turn brown. Following that, I covered it all with water and left the bucket in a warm place covered with a dishcloth. After five days I lifted the cloth for an inspection only to be faced with a thin layer of grey-green mould growing over the surface. Apparently this is fantastic, absolutely no need to panic. So after reinstating my cloth I returned the bucket to a shelf in the airing cupboard, where it still sits. The liquid needs to brew for at least a month. In another few weeks, if everything goes to plan, I will have my very own homemade ACV. I’ll strain the liquid into a sterilized bottle making sure not to discard the mother. I’m hoping this will become a routine in my kitchen. It not only makes best use an otherwise waste product, it also avails of local produce and means I’ll never have to buy another bottle of ACV again!
So a month has passed and to be honest the blanket of mould is not very appetising. And, as Keri (see comments) has rightly pointed out, mould is never good (unless it’s a chunk of Roquefort cheese…). Onto the compost heap with my appley slush and back to the drawing board for my homemade ACV recipe. All part of the learning process, folks! I have been advised to agitate the contents every day to avoid mould growth so I will be stirring the next batch at least daily. Loads of great vinegar making tutorials here.
Watch this space for round two!
I’m pleased to report that I’ve finally got to grips with my cider vinegar making. The secret is to make small batches, leaving it in accessible spot in the kitchen to be stirred at every available opportunity. After four weeks I’m rewarded with a mildly flavoured cider which I bottle to use for salad dressings, in cooking and to make herbal tinctures.