How To Make APPLE CIDER VINEGAR || Step By Step For Beginners! (no rambling)

Wash the apples thoroughly and chop them into pieces, including the skins and cores.

Load the chopped apples into a clean glass jar, filling it halfway to the top without packing them down.

Add 2 tablespoons to 1/4 cup of unbleached granulated sugar to the jar, depending on the size of the jar.

Pour room temperature non-chlorinated water over the apples until they are fully submerged, then stir the mixture with a bamboo chopstick.

Cover the jar with a breathable lid, such as a coffee filter secured with a rubber band, to keep fruit flies out.

Label the jar with the starting date and place it on the countertop out of direct sunlight for about 30 days, stirring it every day to every other day to prevent mold growth.

After about 30 days, strain out the solids using a fine mesh strainer or cheesecloth, checking the smell for acidity and taking a pH reading to ensure it is below 4.5.

Equipment Needed

Spice Level:

Dietary