Apple cider vinegar (ACV) is awesome. The health benefits are numerous: Acne, Heart Health, Kidney Stones, Nails, Rosacea, Sunburn, Arthritis, Blood Pressure, Sore throat, Gout are just a few ailments that it can help (watch out for ACV post coming soon). I always have a bottle or two on hand and regularly put it into my bath to soften the water along with baking soda.
If you buy Apple Cider Vinegar (ACV) on a regular basis, the cost soon starts to mount up. But keeping healthy does not have to be expensive. I recently saw this recipe for DIY apple cider vinegar at Natural News and thought why did I not think of it before. The recipe is below together with a video for those of you who prefer to watch it being made. Have fun!
7 easy steps to make homemade Apple Cider Vinegar
Step 1: Wash 10 whole apples or the scraps from up to 30 apples with pure spring water or filtered water. Chop them up into pieces no smaller than one inch chunks.
Step 2: Fill a large glass jar (one-half gallon sized at a minimum) with the apple pieces at least half way. It’s okay to even include seeds and stems.
Step 3: Fill the jar of apple slices with water until it’s at least three-quarters or entirely full. Pearson warns, “Do not exceed 2 parts water to 1 part scraps which will leave you with a diluted, low acidity vinegar.”
Step 4: Sprinkle sugar (organic cane or wild organic honey, one-quarter cup to each quart of water) into the jar with the apple scraps and water.
Over the course of an hour, stir occasionally with a wooden spoon, making sure to cover the container with a cheesecloth that’s secured with twine or a rubber band. Then, repeat this process for one week, stirring the ingredients with a spoon and making sure to keep the jar in a darkened area. It will be normal for bubbling and foaming to take place, and for a strong odor to exist. That’s a good thing; it’s all part of the fermentation process and means that it’s working.
Step 5: Once the apples have settled to the bottom of the jar, use the cheesecloth to strain them so that only the remaining liquid is transferred into another container.
Step 6: Cover this liquid with a cloth and again, store in a warm, dark location. This time, it will be stored for four to six weeks, in which time you’ll see that the mother will form on the surface.
Step 7: Keep sealed and out of sunlight, just as you would with store-purchased ACV. After about another two weeks, it should lose its alcohol content, become more acidic and develop into the ACV you’ve come to know. Of course, you may alter the taste by straining the liquid from the mother and determining what best suits your taste buds. If the ACV is too acidic, you can add water to mellow the taste.
That’s it.
In seven easy steps, it’s possible to make homemade ACV. You’re well on your way to better skin and digestive health and an improved immune system
Source: naturalnews
