Did you know you can make Apple Cider Vinegar yourself? It’s so easy! We made this ACV using kombucha AND apples to naturally boost the already kick-ass benefits of BOTH!
ACV is known to be super awesome for your body in so many ways. Kombucha is also known to be super awesome in many ways. As a company selling a product, we can’t make any claims about either, but we encourage you to check out and research exactly why both of these things kick serious healing ass.
- Clean jar – you can use any size jar. ( we are using a gallon size jar perfect for brewing kombucha and fermenting all kinds of things. Divide the recipe into 4 if just using a quart jar )
- Organic apple scraps – enough to fill your jar ¾ of the way full Sometimes you can get seconds or not so hot apples from an orchard, or a friend, or some cities/towns have trees you can just find.
- Organic cane sugar ( meh, if you have regular that works too )
- Filtered water (not needed if you have good tap. Bottled water is the devil…)
- Fermentation weight or small glass jar ( rock )
- Scrap of cotton cloth to cover the jar
- Organic apple scraps ( if you can’t get organic, peel them/wash well)
- 1/2 C Sugar
- Filtered water
- A bit of booch to make your ACV bangin’!
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- Clean a jar very well and let air dry.
- Fill the jar ¾ full with apple scraps. If you are using whole apples, roughly chop them up before you put them in the jar.
- Dissolve the cane sugar into the cup of water.
- Pour sugar water over the apples until they are completely submerged. Add a little additional water if needed to make sure the apples are covered.
- Weigh down the apples with a fermentation weight or with a small glass jar. What we did was dump everything into a big stock pot, put a plate over everything and weighed it down with our rock. a handy dandy fermentation rock. Yes, a rock. It’s clean, calm down. Any apples that are exposed to the air could mold.
- Cover with the cotton cloth scrap and secure with the rubber band. ( coffee filters rip and cheese cloth has holes that fruit flies can get through. Nasty things…)
- Store in a dark place at room temperature. We put ours in the laundry room.
- Leave it for approximately 3 weeks. Check on it every few days to make sure the apples are staying under the water and to make sure no mold is growing.
- After 3 weeks, it will still smell fairly sweet. Strain the apple pieces out and return the liquid to the jar. Compost the scraps.
- Re-cover and put the jar back in a dark spot for another 3-4 weeks, stirring every few days.
- When the ACV has reached the “tartness” you like you can put a lid on it or transfer it to a different jar with a lid and start using it!
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