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​ Make Your Own Apple Cider Vinegar

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​ Make Your Own Apple Cider Vinegar ​ Make Your Own Apple Cider Vinegar Once you know the benefits of Apple Cider Vinegar, you may want to try making your own at home. Apple Cider Vinegar is known to be high in phosphorus, magnesium, potassium, and calcium. It is also valuable in preventing heartburn and in helping with digestion. Apple Cider Vinegar is also beneficial for the skin. Adding a little to your bath can help to ​ naturally restore the skin’s pH. It can also kill off bacteria and fungus on the skin which are the cause of many skin problems including eczema and dandruff. You can also use it as a substitute for conditioner after you shampoo. Just a few things to keep in mind: ● For the best results, use organic apples. This way you’ll know they are free from pesticides which can interfere with fermentation. You can also use leftover peels and cores if you have them. ● What is the best apple to use? Try a variety! Some of the more popular varieties you could try are Gala, Granny Smith, Fuji, Honeycrisp, and McIntosh. ● Use very clean containers washed in hot, soapy water. Not doing so could cause bad bacteria being added to your ACV which can result in mold growth. ● You will be making ACV that is unfiltered and unpasteurized. Because of this, your ACV will contain what is known as “mother”. This is strands of proteins, friendly bacteria,and ​ enzymes that develop during the fermentation process in the vinegar. This causes the ​ ​ ACV to have a murky or cloudy appearance but it’s nothing to worry about. Many feel that this “mother” is responsible for most of the health benefits in ACV. When you make ​ your own ACV you can be sure your vinegar has “the mother”. ● This particular recipe uses sugar which helps to feed the yeast. Not to worry. Most if not all of the sugar disappears during the fermenting process. You can use honey but the result won’t be as good and it also takes longer for the ACV process to complete. ● During the process, you will notice a white crust or froth on the top. It’s perfectly normal - don’t think something went wrong. To prevent mold from growing (this is NOT ​ good) make sure the apples stay under the water. Lay something with a little weight on top to make sure they stay under. ● Keep the bugs away during the fermentation process by covering the jar with a piece of cheesecloth. ● Do not use a lid on your jar. It needs to be able to “breathe” and let off gases during fermentation. You’ll Need ● A very clean jar, any size ● Organic apple pieces – enough to fill the jar ¾ of the way ● 2 Tablespoons organic cane sugar ● 2 cups of filtered water ● A small weight to hold down the apples ● Cheesecloth and rubberband Instructions ● Clean the jar and let air dry. ● Fill the jar ¾ full with chopped apple pieces ● Add the cane sugar to the 2 cups of water and dissolve. ● Pour the sugar water over the apples. Make sure the apples are completely covered by the water. Add a little more water if needed. ● Weigh down the apples to keep them submerged. If you see any apples above the waterline, make sure they get pushed down or they will become moldy. ● Cover the jar with the cheesecloth and put the rubberband around it to secure it. ● Store at room temperature in a darkened area. A pantry or cabinet will do. ● Check every few days to make sure the apples are staying under the water and to check for mold. Leave it for approximately 3 weeks. ● After 3 weeks, strain out the apple pieces. Put the liquid back in the jar. ● Put the cheesecloth and rubberband back on. Put the jar back to it’s dark spot for another 3-4 weeks, making sure to stir every couple of days. ● When it has reached the perfect tartness for your taste, go ahead and put a lid on it and begin to use. I hope you enjoyed this information and the recipe! Discover the health benefits of herbal remedies! This information is not meant as a professional diagnosis or treatment​. Please first consult with your doctor. .
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