About This Homemade Organic Raw Apple Cider Vinegar Recipe

Organic raw apple cider vinegar is one of the most popular and versatile household staples. It is commonly used for a range of purposes including cooking, cleaning, skincare, and other health benefits.

As fall rolls around, many people look to nature to provide them with healthful remedies for the colder weather. One such remedy is this raw apple cider vinegar.

Made from organic apples, it is a natural antibiotic and is anti-inflammatory. It can be used internally or externally to treat everything from a cold to acne. Plus, it offers a host of health benefits like aiding weight loss, promoting regular digestion, and increasing your energy levels.

The best news? Kitchen skills play absolutely no part in its production. Making apple cider vinegar at home is a foolproof waiting game that anyone can play. All you need are a few organic apples, raw sugar, some water, a jar, and a little time.

To brew your batch at home, simply cut up your apples, place them in a jar, add some sugar, and fill the jar with water. Then, cover the opening with a cloth and secure it with a rubber band. Store your concoction in a warm, dark place for two to three weeks, making sure to check on it every few days.

After that, all that’s left to do is strain out the solids, let the liquid sit for another four to six weeks, bottle your vinegar, and enjoy!

You’ll be impressed by how easy it is and how fresh it tastes!

What You Need for This Homemade Organic Raw Apple Cider Vinegar Recipe

Ingredient Notes

• Apples: I have used whole organic apples to make this cider vinegar.
• Sugar: I like using raw, unrefined brown cane sugar that contains natural molasses.

Ingredient Substitutions

• Apples: I have used whole organic apples. But, if you have apple peels and cores leftover from another recipe, like a pie, you can use those too.
• Sugar: I have used raw, unrefined brown cane sugar, but it can be substituted with refined white sugar if needed. Avoid using honey as it will make the process much longer.

FAQs

Can I use any type of apples to make this cider vinegar?

Yes, any kind of apples would be good. Depending on the sugar content of the apples, you will need to adjust the sugar quantity you add later.

Do I have to use sugar when making this apple cider vinegar?

Sugar plays a very important role in the fermentation process, helping the yeasts create the apple cider, and then the bacteria convert that alcohol to acetic acid, making the vinegar.

Print Recipe

Homemade Organic Raw Apple Cider Vinegar

Author: Ribana Hategan

Cooking Method: By Hand (no cooking)

Cuisine: American, Global

Courses: Condiments

Difficulty: Beginner Prep Time 5 min Rest Time 1600 hour Total Time 1,600 hrs 5 mins

Description

Organic raw apple cider vinegar is one of the most versatile ingredients in any kitchen. Whether you’re looking to add a tangy flavor to your salad dressing or create a powerful cleaning solution, this simple recipe will help you make the perfect batch of raw apple cider vinegar.

Yield: 1 bottle

Ingredients

Servings

• 3 small apples (no stem, but core and peel included)
• 3 teaspoons raw brown sugar
• Filtered water

How To Make Organic Raw Apple Cider Vinegar At Home

1. Wash the apples and chop them into about 1-inch pieces. Place them in a very clean wide-mouth glass jar.

   

2. Mix the raw sugar with 240 ml/1 cup of water and pour on top of the apples. If needed, add more water to cover the apples.

   

3. Cover the jar with a cheesecloth or a muslin cloth and use a rubber band to secure it. It will allow the liquid to breathe and the gases to escape while keeping away any ants or bugs.

   

4. Place the jar in a dark, warm place for 2-3 weeks, then strain out the liquid and remove the apple pieces.

   

5. Put the liquid back into the same jar, and cover it again with the cheesecloth or muslin cloth. Place the jar in the same warm, dark place and leave it for roughly 4 to 6 weeks, occasionally stirring with a plastic or wooden spoon.

   

6. After four weeks, start tasting your vinegar. Once you taste the acidity level you like, you can then transfer it to a bottle with a lid and begin using it.

   

Note

• The warmer the climate where you live, the faster the fermentation will occur (it can be ready in about 1 month in total). In hot climates, you may need to store it in the fridge.
• The start of the fermentation process is marked by the white bubbles that form on top. If the bubbles are of any other color, such as green, black, blue, or grey, it is not a good sign, and you should discard the whole thing and do a new batch. If you try to make this for the first time, I suggest starting with a small batch.
• Your vinegar is ready when a cloudy bacterial foam, called the Mother, forms on top.