How to Make Apple Cider Vinegar at Home from Start to Finish

Cut apples into small pieces, including the cores and seeds.

Fill a mason jar with the chopped apples.

Dissolve 1/2 cup of cane sugar in 1 to 1.5 cups of water and pour it over the apples until they are submerged, leaving about an inch of space at the top.

Stir the mixture to mix in the sugar and release air bubbles.

Cover the jar with a breathable lid made from an old t-shirt and secure it with a ring to keep fruit flies out.

Label the jar with 'apple cider vinegar' and the date.

Stir the mixture daily to release air bubbles and prevent the apples from packing too tightly.

After about 35 days, strain the mixture using a colander and cheesecloth to remove the apples, pouring the liquid into a clean jar.

Check the pH of the liquid with a pH meter, aiming for a level under 4.5.

Cover the jar again and let it sit for a few more weeks without stirring, as the apples have been removed.

Equipment Needed

Spice Level:

Dietary