About raw apple cider vinegar

Raw Apple Cider Vinegar: Learn How to Make This Elixir at Home

Apple cider vinegar is one of those ingredients that never goes out of fashion. It’s used in cooking, cleaning, for self-care, as a health tonic and much more. It’s health benefits are numerous and while the store-brand stuff is great, perhaps it’s time you learned how to make apple cider vinegar at home.

Why Make Apple Cider Vinegar At Home?

While making apple cider vinegar doesn’t require any special cooking skills, you will need patience to let it ferment. Aside from it being a fun activity, you’ll end up with an incredibly flavourful apple cider vinegar that tastes like nothing you’ve had before.

Benefits of Apple Cider Vinegar

There are two types of apple cider vinegar: the raw variety and the filtered/pasteurised vinegar. We are interested in the former for its medicinal properties.

Raw apple cider vinegar, which is to say the uncooked, unfiltered vinegar that still contains the mother (that’s the good bacteria), is beloved by health nuts. Its many health benefits include improving digestion, aiding in weight loss, curing candida and even soothing a sore throat (if gargled).

Beauty-conscious foodies will be glad to know apple cider vinegar is also great applied as a toner after washing the face, as this gives the skin a smoother texture. Rinsing shampooed hair with apple cider vinegar also gives a nice shine.

Here’s a really cool recipe from Holistic Fashionista that doubles as a health tonic you can drink every morning:

Check out these other incredible uses for apple cider vinegar.

How To Make Apple Cider Vinegar at Home

Prepare yourself ahead of time and procure sterilised jars, lids, a bit of cheesecloth and rubber bands. Try this quick recipe:

1 lb (453g) organic apples
3 teaspoons of sugar
Enough spring water to cover

Wash the apples and chop them into quarters (skin and all). Place the apple pieces in a large jar. Sprinkle in the sugar and fill the jar with enough spring water to cover the apples. Cover the jar with cheesecloth and a rubber band (which will allow the gas to escape).

Stash the jar in a dark cupboard anywhere from two to six weeks, depending on the desired strength. Strain to remove the solids and you’ve got the ultimate homemade apple cider vinegar.

This method for making apple cider vinegar is also successful:

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How to Make Raw Apple Cider Vinegar

How and why to make apple cider vinegar that is raw, enzyme and probiotic-rich for all your detoxification, cooking, and medicinal needs. This recipe uses raw honey, which makes the final result even more healthful and potent.

It’s apple season in many parts of North America which will continue through the Fall. Time to take advantage of the seasonal bounty and make some raw apple cider vinegar! If you don’t have locally grown apples available in your community, a bag of organic apples from the health food store or veggie co-op will work just fine.

Unpasteurized, or raw apple cider vinegar is expensive, so making your own is very thrifty. A typical quart of organic, raw apple cider vinegar will run you $5 or more at most health food stores. You can make a whole gallon, four times that amount, yourself for about the same price or even less if you use apple scraps that you were going to throw out or use for composting anyway.

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Which Apples Make the Best Raw Apple Cider Vinegar?

A mixture of apples produces the best tasting and most healthful raw apple cider vinegar. Making it is very similar to kombucha. If you’ve made this or other fermented beverages before, you will find the process simple.

If homebrewing is new to you, try these approximate ratios for your first batch or two and then change it up from there to your own personal liking:

• 50% sweet apples (Golden Delicious, Fuji (my fave), Gala, Red Delicious)
• 35% sharp tasting apples (McIntosh, Liberty, Winesap, Northern Spy, Gravenstein)
• 15% bitter tasting apples (Dolgo crabapples, Newtown, Foxwhelp, Porter’s Perfection, Cortland)

In my neck of the woods, bitter-tasting apples are hard to find. If this is your predicament as well, simply increase the proportion of sweet apples to 60% and the sharp-tasting apples to 40%. While the flavor of this mixture won’t be as complex as with the inclusion of some bitter apples, it will still taste fine.

If all you have is a single apple tree in the backyard, however, feel free to use just that one variety to make your raw apple cider vinegar!

Uses and Benefits

The uses for raw apple cider vinegar are seemingly endless. It’s widely used in homemade tonics, recipes and even for cleaning. I like to use it for detox bathing (1 quart to a tubful of warm water). Friends of mine use raw apple cider vinegar as a hair rinse or for a natural, at-home hair detox.

The well known Master Tonic, a natural flu anti-viral, uses raw apple cider vinegar as the fermenting medium. It’s also an essential ingredient in all types of bone broth made at home.

Pasteurized apple cider vinegar doesn’t have the same benefits as raw apple cider vinegar. Valuable vitamins, probiotics, and enzymes are destroyed by the heating process. If you are going to go to the trouble of making apple cider vinegar, always make it raw for maximum benefits. Another problem with pasteurized ACV in the store is that it is frequently packed in plastic. The acidic ACV leaches chemicals into the vinegar! If you must buy apple cider vinegar, always buy it packed in glass.

How to Make Raw Apple Cider Vinegar

The recipe below outlines step by step instructions on how to make apple cider vinegar that is potent enough to use for all your medicinal, detoxification, cleaning and cooking needs. It is no doubt the most beneficial vinegar to have in your home followed by traditional balsamic vinegar.

Please always store any type of vinegar in glass containers. Storing in plastic risks leeching contaminants into your cider vinegar.

3 Medicinal Uses

Your homemade apple cider vinegar can be used not only in the kitchen and for cleaning. Try it in a vinegar bath (2 cups per tubful) to greatly aid detoxification.

To ease acid reflux symptoms and for a natural cal/mag supplement, soak crushed eggshells in your homemade ACV to make a simple eggshell and apple cider vinegar remedy. 1 teaspoon in 8 oz of water up to 3 times a day works wonders.

DIY ACV can also be used to make a vinegar compress for sprains and bruises. This is what people used before ice was readily available, and believe it or not, raw vinegar works extremely well!

How to Use the ACV Mother

After you’ve made a few batches of ACV at home, you may notice that you have a number of vinegar mothers stacking up! What to do with them?

First of all, know that these are living cultures that have a number of beneficial uses around the home. Here are some suggested ideas instead of just throwing them out:

• Share them with friends so that they can make their own apple cider vinegar too!
• Use them as a gentle, rejuvenating face mask.
• Add them to the compost bin for fertilizing the garden.
• Dry them out at a low temperature (less than 150 F/ 65 C) in a food dehydrator or a warm oven. The low temperature will preserve any food enzymes as well as the probiotics. After drying, cut them into strips and eat them like fruit leather. Store in an airtight container in a cool pantry or the refrigerator.

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Homemade Raw Apple Cider Vinegar Recipe

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No ferment could be easier than homemade raw apple cider vinegar! The result is one of the best natural remedies featured in 5 Health Benefits of Apple Cider Vinegar & 50+ Unique Ways to Use It!

Each fall, where I live, in the Pacific Northwest, there is one good fruit that always goes to waste: apples!

No matter how much people love them, there are still too many. Apple branches hover over their fallen fruit, destined to decompose and feed the scavengers.

My solution? Gallons of homemade apple cider vinegar!

No ferment could be easier. The result is delicious and healthy!

How do you make homemade raw apple cider vinegar?

Many people save up their apple scraps! If you don’t have a bounty of free or inexpensive apples, apple cider vinegar (ACV for short) can be made from apple cores and peels.

Or, whole chopped up apples can be used.

Either way, we combine apples with sugar or honey and water, place the ferment in a warm spot, and wait about 6 weeks.

The hardest part is the waiting.

How much ACV does each batch make?

This recipe produces about 3-1/2 cups of ACV.

But not a lot of measuring is required, so you can make a really big batch without too much more work. You’ll just need more apples and more time to chop them.

Or, you’ll need to save up more cores and apple peels.

Feel free to double, triple, or quadruple this recipe!

Does ACV keep well?

Yes! Once your ACV is made, it is true vinegar, a preserved product. Apple cider vinegar lasts indefinitely at room temperature.

What are some tips to ensure my apple cider vinegar will turn out well?

The most important tips follow:

• As with all ferments, make sure your cutting board, knives, and jars are clean and sterile.
• Keep your ferment warm. Use either a seed mat, a yogurt maker, or, as you’ll see in the photos below, your Instant Pot with steamer insert on the Yogurt setting.

A seed mat is the best option for multiple jars, but any warm spot will do.

Does raw apple cider vinegar have any documented health benefits?

Yes, the acetic acid found in apple cider vinegar has been shown to affect obesity, skin pH, and digestion:

• One study showed that daily intake of vinegar might contribute to weight loss.
• Another study found that ACV improved blood sugar and insulin levels.
• Apple cider vinegar hair rinses help restore the scalp’s and hair’s natural pH balance. (Most hair products aren’t the right pH for the scalp and hair, usually too far on the base side of the pH scale. DIY ACV-based conditioners are slightly acidic.)
• Regarding digestion, apple cider vinegar improves digestion by increasing stomach acid production. ACV may also help the liver to detoxify. (Source.)
• ACV can have multiple antimicrobial effects against various microbial species. (Source.)

How to consume my apple cider vinegar?

• Here’s a basic apple cider vinegar drink recipe. This beverage can be enjoyed before meals or at the start of each day.
• You can also enjoy switchels: Try Mixed Berry Switchel and Strawberry-Basil Switchel.
• Enjoy as a hot beverage to fight colds in this Apple Cider Vinegar, Honey, Garlic and Lemon Drink.

Note: Apple Cider Vinegar should not be consumed undiluted or applied to the skin undiluted.

What are some common uses for raw apple cider vinegar?

Apple cider vinegar is used not only for hair rinses and to amend the stomach pH. Here are some additional recipes you may enjoy:

• Make Hot and Spicy Tonic to boost the immune system.
• Use it to neutralize phytic acid in grains.
• Enjoy in bath water for a detox bath and to benefit skin health. Learn how here.
• For use after shampoo, make a DIY hair rinse here.
• Find Sunburn Relief Spray here.
• Here are some tips and recipes for cleaning your home with apple cider vinegar.
• Use apple cider vinegar if you raise goats. Here’s how.

Homemade Raw Apple Cider Vinegar Recipe

Fill your Mason jar(s) 3/4 of the way with apples or apple scraps.

Stir sugar or honey into warm water until dissolved.

Pour sweetened water over the apples. Leave 2 to 3 inches of room at the top of the jar.

Cover with cheesecloth, thin fabric, or coffee filter and a rubber band or Mason jar screw-top lid.

Set in a warm, dark place for 2 weeks. Use either a seed mat, a yogurt maker, or your Instant Pot with steamer insert on the Yogurt setting (as pictured above). You can also simply place it on a warm surface and cover with a tea towel. The smell is wonderful during this process!

After 2 weeks, strain out the solids, pressing on them gently to extract extra liquid.

(Taste the vinegar at this point. It is super delicious!! It’s basically a fermented apple cider!)

With the solids removed, you will be able to ferment in a smaller jar. Cover with fresh cheesecloth.

Set the fermenting cider in a warm, dark place for about 4 weeks.

The apple cider vinegar is complete when it has a strong apple cider vinegar smell and taste. Allow to ferment longer, if not.

Also, don’t be alarmed if you notice a mother culture forming on top. This is normal!

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