I Eat Plants: Apple Cider Vinegar


Raw Unfiltered Apple Cider Vinegar

Raw Unfiltered Apple Cider Vinegar


  • apple peels and cores
  • filtered water
  • optional: a commercial raw ACV, like Bragg's


  1. 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.
  2. 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.
  3. 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.
  4. When you open it up, it will smell just like vinegar. It will taste like it, too!
  5. Now strain out the scraps.
  6. Bottle it up!


About Author

I Eat Plants columnist Jodie Deignan went vegetarian in 2004 and fully committed to veganism in 2007. By day she’s a psychiatric nurse practitioner and by night she spends a lot of time cooking delicious vegan food for herself and her friends. She’s a bit of a picky eater, with a special distaste for mushrooms, seaweed, raw tomatoes, and eggplant, though she’s discovered along the way she’s a little more open-minded than she once thought. She blogs at The Picky Vegan.

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