Raw Unfiltered Apple Cider Vinegar
- apple peels and cores
- filtered water
- optional: a commercial raw ACV, like Bragg’s
- Wash your apples, even if they’re organic, for any dirt, debris and pesticide drift. Add all the peels and cores to a bowl to get brown, and then into the jar (or put them straight into the jar, if that works better). Fill to the top of the scraps with filtered water. If there’s room and you’ll be making up more scraps soon in the next few days, you can add them once they’re brown, too, and top off with more filtered water.
- I also added a tablespoon of Bragg’s Raw ACV, just to make sure there was some nice, friendly bacteria in there to start the process for the first batch. For the second that I just started, I added about a 1/3 cup from the first batch for the same purpose.
- Next is the really easy part: cover the jar with cheese cloth secured with a rubber band, find an out-of-the-way and warm place for the jar, and leave it there for a month to six weeks.
- When you open it up, it will smell just like vinegar. It will taste like it, too!
- Now strain out the scraps.
- Bottle it up!