Apple cider vinegar (ACV) has many incredible benefits. It is made through the process of fermentation and contains great amounts of phosphorus, magnesium, potassium, and calcium. Hippocrates is believed to have prescribed ACV for various health issues.
It can help with:
- Regulating blood sugar
- Weight loss
- Strengthening the immune system
- High blood pressure
- Sore throat or congestion
- Getting rid of infection
- Increasing energy
Most of the ACV you find in the supermarket is pasteurized and highly filtered. These versions still work well for cleaning but they are not optimal for internal and culinary uses because most of the benefits are gone once the “mother” is filtered out and the vinegar is pasteurized.
This easy apple cider vinegar recipe with “the mother” uses your leftover fall apple cores and peelings to make unfiltered pure batch.
- organic apple scraps
- 2 TBSP organic cane sugar (you can find it here)
- 2 cups water (filtered)
Fill a sterilized quart jar with clean apple peels and cores. If you are using whole apples, simply chop them up before you put them in the jar.
Dissolve organic cane sugar (here) into the cup of water. The sugar is needed to feed the yeast, but most of it is fermented out at the end.
Pour sugar water over the apples until they are completely submerged. Add more water to the jar if needed to ensure that the apple scraps are completely covered.
Weigh down the apples with the small glass jar. Any apples that are exposed to the air could mold.
Cover the mouth of the jar with a coffee filter or a cheesecloth, then screw on the outer ring of the lid.
Store in a dark area at room temperature for 2-3 weeks, stirring the mix once a day to help with proper fermentation and to prevent mold from forming.
After 3 weeks, when you notice some fizz and a great amount of bubbles on the surface, strain out the scraps.
Put the liquid back in the jar, cover with a cheesecloth or a coffee filter, and let it sit.
Taste the mix once a week. When it reaches the desired acidity level, transfer to a closed bottle to stop the fermentation.
You can keep it for a year in the refrigerator.
When the ACV is finished you can save “the mother” to start a new batch that will ferment much faster.
You can take 1-2 tablespoons daily, whether in a drink or with food.
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