Organic Raw Apple Cider Vinegar

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Organic Raw Apple Cider Vinegar

Organic Raw Apple Cider Vinegar

There is nothing as satisfying as making your own slow food staples.
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Prep Time 5 minutes
Rest time 45 days
Course Dressings & Vinaigrettes
Servings 500 ml
Calories 1 kcal


  • wide mouth jar
  • cheesecloth or paper towel


  • 3 apples organic – core and peel included, no stem
  • 3 tsp raw sugar
  • 2 cups filtered water or enough to cover apples


  • Wash and chop your apples into medium sized pieces (or use the peels and cores of 6-7
    small apples after making a pie). Place them in a clean, rinsed and sterilised wide mouth jar.
  • Mix the sugar with 1 cup of water and pour on top of the apples.
  • Add more water as needed until the apples are just covered. Amount varies on size of apples used.
  • Cover the jar with a paper towel or a cheesecloth and secure it with a band.
  • Place the jar in a warm, dark place for 2-3 weeks – like your pantry.
  • Strain out the liquid and discard the apple pieces.
  • Return the liquid to the same jar and cover it again (same paper or cheesecloth).
  • Return the jar to the same place and leave it to ferment for roughly 4 to 6 weeks, stirring
    with a plastic or wooden spoon every few days or so.
  • After the first 4 weeks, you can begin to also taste your vinegar and once it reaches an
    acidity you like, you can transfer it to a bottle with a lid and start using it.


Calories: 1kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 1mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 1mgIron: 1mg
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