Apple season brings sweet treats, and instead of discarding peels and cores, they can be transformed into vinegar through a simple fermentation process.
Making apple vinegar involves a straightforward mixture: one pound of apple scraps, six cups of water, and one tablespoon of sugar, fermented in a glass bowl.
During fermentation, you’ll notice bubbles and an alcoholic smell. Once fizzing stops, and the vinegar is ready to strain, it's easily done.
Apple vinegar can be ready within 7 to 14 days, and using whey or apple cider vinegar can help speed up the process significantly.
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