The fermented derivative of organic apples, raw apple cider vinegar is one of the most popular remedies in the world of alternative health. This tangy liquid is applied externally and ingested internally to ward off disorders such as insomnia, high blood pressure, acidity, inflammation, dandruff and acne. Raw ACV also possesses anti-fungal and anti-bacterial properties. ACV mother refers to the cloudy layer of scoby that collects, it is believed that it is the “mother” that allows the beneficial properties of apple cider vinegar to grow. There are varieties raw/organic apple cider vinegar commercially available, however, making your own batches is fun and easy and doing so will allow you to upcycle your apple scraps.
Homemade Apple Cider Vinegar with the Mother
Ingredients and Equipment:
- Cores, peels and juiced remnants from approx. 8 organic apples
- 1/3 cup braggs ACV (for the “mother” and to start the fermentation process)
- 2 tbs. raw honey
- 2 Large mason jar
- Cheesecloth or suitable alternate
- Rubber band
- Place your apple scraps into the jar along with the braggs and honey, and then cover with water,
- Place the cheesecloth and rubber band over the top, and then allow to ferment in a dark place for 2 weeks,
- After the 2 weeks have passed, strain the liquid into an empty mason jar, (discard or compost apple scraps),
- Cover the top of the jar with the cheesecloth and return it to dark place for 5 additional weeks – you must stir the ACV daily,
- Store your completed ACV in the refrigerator for up to 6 months.