Kombucha Apple Cider Vinegar Recipe – Nessalla Kombucha

Kombucha Apple Cider Vinegar Recipe

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
  • Rubberband



  • 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!