Apple Cider Vinegar, raw & unpasteurised

Making your own raw unpasteurised Apple Cider Vinegar could not be any easier, trust me! If you are a huge fan of this yeast and live bacteria natural concoction that balances  your gut bacteria, then this recipe is for you! It is inexpensive, and once done, has literally an indefinite life shelf. However I never have problem using it up quickly as I use it for anything from salads all the way to home made face toner or house cleaning products.   All you will need is: 1 kg organic apples About 2 litres of fresh filtered water 1/2 cup organic brown sugar Large glass container Cheese cloth, paper towel & rubber band             Method: Wash all apples. Peel them first (keep the peels on a side). Remove cores (you will not use those) and chop the rest of the apples in small pieces. Place in a large glass container along with the peels and add enough water to cover completely. Stir in 1/2 cup of sugar. Mix well, cover with paper towel, cheese cloth and place the rubber band around the neck of the jar. Keep the container in a dark place with ideally constant temperature for fermentation (best is around 23-24 degrees Celsius).  Make sure your stir the mix twice a day ensuring all apples are always well covered. The fermentation will start taking place in just 3 days. You will see some bubbles and foam as yeast forms. Let the mix ferment for 2 weeks. After two weeks strain out all solids and transfer the mix into sterilised glass bottles or... Read More