How to Make Apple Cider Vinegar at Home and Why You Should

How to Make Apple Cider Vinegar at Home and Why You Should

Apple cider vinegar has many uses ranging from cooking to cleaning, however a large percentage of ACV’s benefits revolve around its healing properties. In this video we look at some of the top health uses for apple cider vinegar as well as talk you through a fun way to make your own apple cider vinegar at home.

 You want to make sure your apple cider vinegar is organic, which this one is. It’s also raw and what’s really important as well is that it has the mother in it (it’s not made from an animal this is completely vegetarian) the mother is a naturally occurring substance, it is rich in beneficial enzymes. Apple cider vinegar itself is basically apple cider that has been fermented twice. So ferment it, then once you get the hard stuff, ferment it again and you get apple cider vinegar! (Recipe below)

so let’s go through the benefits, there are numerous benefits, but we are just going to go through five. The first one is that it helps to alkalize the body. Why is this important? To put it simply, diseases, and especially cancers thrive in an acidic environment.

ACV is great at removing lactic acid from your body so if you wanted to, you could actually add it to your post workout smoothie or juice.

It’s also a natural energy booster, that’s why I recommend it as a perfect way to kick start your day! Just mix 1-2 tablespoons with about 1 cup of cold water and enjoy. If you don’t like the taste you can add some fresh lemon juice and or a sweetener (preferably raw muddled stevia leaves). It’s great at helping to alleviate allergies too!

How to make apple cider vinegar at home:

Materials and Ingredients:

-A large bowl or a jar with a wide mouth/opening
-Apple scraps (the cores and peels from organic apples are perfect)
-A piece of cheesecloth that you will use to cover up the jar so no debris or flies can get inside
-3 parts water
-1 part sweetener (sugar, honey, etc)

Allow the scraps to dry. You will notice them turning brown which is fine and perfectly normal. Add the scraps into the jar then top it off with water. You may continue adding scraps throughout the process as you have them. Just make sure, though, that there is enough space in your container if you plan to keep adding to it. Not only do you need a larger container, but you also want to make sure you don’t fill the container with water or it will overflow as you add ingredients.

Once done, you can cover up the container with the cheesecloth. Make sure that you secure the cloth properly. Store the jar in a dark yet warm storage space. A water heater closet or space near a radiator would be perfect for this.

You will notice that the contents will start to thicken in a few days and you will see grayish scum forming at the top. When this happens, do not add any more scraps and leave the jar alone for a month to allow fermentation.

After one month, you may taste-test your preparation. If you feel that it is strong enough for you, strain out the scraps from the container so all that’s left is the vinegar, which you can now transfer into bottles.

Sometimes, the product will appear cloudy with sediments from the apples but that is okay. However, if you do not like it cloudy, you can strain the liquid through a coffee filter or cheesecloth to remove the sediment.

Sources: noordinaryhomestead.com, tv.naturalnews.com, wesupportorganic.com