How To Make Your Own Apple Cider Vinegar

Raw apple cider vinegar is one of the healthiest ingredients on the planet! It provides a wide plethora of health benefits, including balancing hair treatment, stabilizing blood sugar, and improving skin`s quality.


To ensure getting the most of it, it is recommended to make your own apple cider vinegar at home. It is extremely easy to make and it uses ingredients which are already found in your kitchen.


To make this tonic, you will need organic apples which are chemical-free and safe to use. Each time you prepare an apple pie or other recipe calling for apples, keep the cores and peels in container in the freezer. Remove the peels in case you use non-organic apples and keep the cores only.

Once you collect enough of them, you can begin the fermentation process which then results in tasty apple cider vinegar. In case you want to skip all of this, simply make ACV from whole apples.


Using clean equipment is of utmost importance since it prevents bad bacteria from entering the apple cider vinegar and causing mold growth or obstruction in the growth of beneficial bacteria.

Wash all containers and utensils with hot water and then rinse them with cool water. You can also run them through the dishwasher, it`s up to you! Needless to say, you should wash your hands and nails well, too!


Due to the filtering process, most store-bought apple cider vinegar is clean and clear. This is because it doesn’t contain any beneficial bacteria and enzymes, which are the ones that make it so beneficial in the first place. On the other hand, the homemade apple cider vinegar is packed with enzymes, proteins, and beneficial bacteria and conatus strands which are known as ‘the mother’.

Besides ‘the mother’, vinegar may also have scum floating on the top. Don’t worry about it as this is normal occurrence and all you have to do is to remove it as soon as you notice it.

But, any type of mold means that the liquid has been spoiled and this is why you need to clean the equipment well and keep the apples completely submerged in water.


You will need:

–Glass jar
–Apple scraps
–Organic cane sugar
–Filtered water
–Dash of store-bought organic, raw, unpasteurized, unfiltered ACV (optional)
–Fermentation weight, small glass jar or plate
–Cheesecloth or coffee filter
–Elastic band


–Fill the glass with apple scraps

–Dissolve the cane sugar in filtered water (1 tbsp sugar in 1 cup of water) and then add a dash of apple cider vinegar to the mixture

–Pour the mixture over the apples, making sure they are completely submerged.

–Cover the jar with a coffee filter or cheesecloth to keep the fruit flies away. Keep the jar at room temperature but out of direct sunlight

–Leave it for 3-4 weeks to ferment

–Check the vinegar every few days! Make sure the apple are submerged and look for mold growth. Once ‘the mother’ appears in the jar, strain the mixture

–Put the liquid back to the jar and cover with a lid.

–Leave it to ferment for 2-4 weeks, shaking the jar every day

–Finally, pour the homemade apple cider vinegar in a bottle and start using it

–To prevent additional fermentation, keep it refrigerated


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