Apple Cider Vinegar

INGREDIENTS

  • 5-10 organic apples, cut with skins on
  • filtered water to cover the apples

DIRECTIONS

  1. Put apples and water in a bowl. Cover with a towel and let sit on the counter for 3 days.
  2. When bubbles start to appear on the rim of the water, the bacteria is starting to grow and those are the air bubbles from their breathing.
  3. Strain the water from the apples and put the water in a mason jar. You can discard the apples or use them in a different recipe.
  4. Cover the mason jar with a breathable lid. I used a coffee filter, but a cheesecloth or paper towel would work just as well.
  5. Let the jar sit on the counter or in a cabinet for a week.
  6. Then put the lid on and seal it tightly. Let it sit again for about 4 weeks or until it develops a vinegar-like smell.

Cut up the apples and put them into a large bowl, add filtered water so the water covers the apples

Cover the bowl with a towel for about 3 days until the bubbles start to form around the rim of the water.

After 4 weeks of sitting in a cabinet it’s developed the vinegar-like smell and is ready to consume

Don’t worry about the formation of “jellyfish-like creatures” on the top. This is the mother culture which has been growing for the past couple of weeks.

Also sediment will fall to the bottom. This is also okay and safe to consume.

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