Apple Cider Vinegar

Brenda Villagomez
Vinegar is related to digestive health, oral hygiene, low cholesterol, and blood sugar control. If you want to make the most of your time at home and learn how to make apple cider vinegar, here’s the step-by-step guide. Remember you will need a lot of patience to make this recipe, as it will take many days, but the result will not disappoint you.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
15
Servings
  • 6 apples, ripe apples, any type of apple
  • 1/4 cups raw sugar
  • 1/4 cups water
Preparation
8h 24 mins
10 mins
Low
  • Wash the apples thoroughly, remove the cores, and blend the apples with the brown sugar and water until you obtain a puree.
  • Strain the blended mixture until you only have the juice, pour it into containers until they are ¾ full, and leave them uncovered. It is important not to cover them, as you will need to stir the juice daily. Keep the containers away from direct sunlight and at a temperature of 15 to 26 °C.
  • Stir the juice daily for 3 weeks; each day you will notice a peculiar smell. When you perceive the characteristic smell of vinegar, it will be ready. You can also taste it until you reach the desired flavor.
  • Filter the liquid through several layers of thin cloth or coffee filters; this way you will remove the so-called mother of vinegar, a type of scum that will continue fermenting it to the point of decomposition.
  • If you wish, you can pasteurize the vinegar. To do this, heat the vinegar before pouring it into a sterilized container or place it in a bottle and then heat it in a water bath. In both cases, it should reach a temperature between 60 and 70 °C. Afterwards, let it cool and store it at room temperature, away from direct sunlight. Enjoy it for making dressings or pickles or for disinfecting vegetables.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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