Apple cider vinegar

Ingredients for 1 servings:

• 1 kg apples
• 200 g sugar
• 2 liters of water

Instructions

Working time approx. 10 minutes; Rest period approx. 40 days; Total time approx. 40 days 10 minutes

natural fermentation, no vinegar

Wash the apples, cut them into walnut-sized pieces, unpeeled and cored, and place them in a three-liter jar. Dissolve the sugar in the water and pour it over the apple pieces. If you have unfiltered apple cider vinegar at home, you can add two to three tablespoons. This speeds up the process, but it’s not absolutely necessary. Seal the jar opening with a cloth and rubber band. The rest is really just a matter of time. Store the jar in a dimly lit place for about two weeks. Stir once daily. After two to three days, bubbles will rise, and you’ll notice a slightly alcoholic smell. After two weeks, filter the liquid through a cloth and pour into a new jar. Seal again with a cloth and let stand for another three to four weeks. Now it’s time for the first tasting. The alcohol will have more or less completely converted into vinegar. If you like the taste, you can bottle it directly. You can also let it age further. When filtering, you’ll probably find a gelatinous mass. This isn’t mold or anything like that, but rather a mother of vinegar. You can save it and use it as a fermentation accelerator to make new vinegar.