As you can guess, apples are one of our favourite things about fall and winter. We’ve even featured them as a local spotlight on our blog! We enjoy them in every which way possible whether it’s baked, raw or stewed. One way that you may not necessarily think of though, is fermented! Raw apple cider vinegar has amazing health benefits both topically and for digestion. It can be mixed into natural health products, drank on it’s own with warm water or used in recipes such as salad dressings.
Instead of wasting apple peels and pits generated from eating apples, use them to make your very own raw apple cider vinegar. Plus, it’s another excuse to make apple pie!
Apple Cider Vinegar Recipe
-1 tbsp cane sugar
-Fermentation weight or small glass jar (to keep the apples submerged to avoid exposure to air, similar to the process of making sauerkraut)
-Cheesecloth/thin tea towel
Add your apple scraps to your jar until it’s about 3/4 full. Dissolve the sugar into approximately 1 cup of water and add to your jar. Fill the jar with water until all of the scraps are covered. Add your fermentation weight or small jar. Cover with cheesecloth and wrap with rubber band to secure. Store in a cool, dark place for approximately 3 weeks to let ferment. After 3 weeks, remove all the apple scraps and compost them. Let the vinegar ferment for another 3 weeks stirring occasionally until the desired tartness is reached. Store in an air tight jar and enjoy in your favourite recipes!
Recipe inspired from Wellness Mama (a great resource for all things health and wellness!).
We hope you enjoyed this recipe! We love knowing what local foods and recipes you’re whipping up. Be sure to follow us on Facebook, Twitter, Instagram and Pinterest, and tag us with your creations. You can also follow the conversation by following #eatlocal.