Raw apple cider vinegar is one of nature’s miracle foods. In addition to it's many culinary uses, there are also countless health and skincare benefits. ACV is often used for things like: heartburn, digestive issues, flu prevention, inflammation, regulate pH balance, ease nausea, detoxes and the list just goes on and on.

Apple cider vinegar is really easy to make at home. We like to make big batches but you can make it in any sized vessel that you have. All you need is enough apples to fill the container 3/4 full, some filtered water to cover the apples and something to weigh them down.

Health Benefits

According to Bragg the internal benefits of apple cider vinegar include:

Rich in enzymes & potassium
Helps control weight
Support a healthy immune system
Helps remove toxins
Promotes digestion & ph Balance
Helps soothe dry throats

The external benefits include:

Soothes irritated skin
Helps maintain healthy skin
Helps promote youthful, healthy bodies
Relieves muscle pain from exercise

Nutrients

The beneficial nutrients in raw ACV can include: potassium, iron, magnesium, malic acid, aectic acid, calcium, pectin, ash & enzymes.

Mother of Vinegar

When making this vinegar you will develop something that looks a lot like a scoobie. This is a gel like disc that forms on the top of the vinegar. You can use it to accelerate your next batch of vinegar. You will also notice some floaty strand like bits in the vinegar. This is good stuff - don't strain it out! The mother (Mycoderma Aceti) is created when acetic acid bacteria and a cellulose develop during the fermentation process.

How to Make Apple Cider Vinegar (ACV) With The Mother

Ingredients

Apples
Purified water

##Supplies:

Glass jar or Stoneware crock
Cheese cloth or clean cotton fabric
Rubber bands

Instructions

Clean your jars and containers well with hot soapy water and let dry.
Wash and scrub your apples and then chop them up roughly. You can also use apple scraps, peels and cores.
Fill your container 3/4 full of apples
Pour filtered (purified) water over your apples and cover them completely. You don’t want to use city water right from the tap if it contains chlorine, fluoride or other additives.
Add a weight to the jar to hold down all of the apples. Make sure there is an inch of liquid over the apples. Apples that get exposed to air will go bad and ruin your apple cider vinegar.
Cover the container with cheese cloth or cotton fabric and secure with a rubber band or twine.
Store in a dark place such as a large cupboard for three to four weeks. Check every few days to see how it is progressing. You should see some bubbles on the surface and over time the liquid will darken a bit.
Strain the apples from the liquid and return the liquid to the container.
Cover it again with the cloth and rubber band and return it to its storage place for another three to four weeks. Give it a stir a few times per week.
Taste the vinegar until it’s to your liking (usually three to four weeks.). Re-bottle adding a cap and store in a cool/dark pantry or cupboard.

Once you’ve made apple cider vinegar you will want to consider making wine vinegar, fruit vinegar and fire cider!

You can also find me at: walkerland.ca

Raw Apple Cider Vinegar (ACV) Recipe