Apple Cider Vinegar is an all natural product that is reputed to have a number of health benefits such as increasing stamina and boosting your immune system. It is also a flavourful addition to your recipes, the likes of beans, salads and sauces.
This is something we should all have in our cabinets. However, the ACV available in the market is often adultered and comes with artificial flavouring agent. In this case, it is best to make this at your home, which is economical, environmentally friendly and a healthier choice.
It might seem intimidating at first, but it is easy to make it. ACV takes approximately 7 months time to form. Amazingly, DIY organic apple cider vinegar only takes three ingredients: organic apples, raw organic sugar (conditional) and filtered water.
Just follow these step-by-step instructions on how to make Apple Cider Vinegar:
Wash 10 organically grown apples.
Cut the apples into quarters.
Allow these apples to rest at room temperature until they turn brown.
Put these brown apples into a large, wide-mouth glass jar.
Pour enough water in the jar to cover the apples.
Cover the jar with a linen cloth or cheesecloth. Allow it to rest lightly on top, without securing. This will let more oxygen into the mixture.
Place the covered jar in a warm, dark place. A hot water closet works well. You can also store it in an attic or well house during warm weather months.
Leave the jar to stand, covered for 6 months, stirring once a week.
Retrieve the jar at the end of the 6-months fermentation period. There will be a layer of scum on the top of the liquid. This forms from normal bacteria as alcohol turns into vinegar.
Filter the liquid through the cheesecloth slowly into another wide-mouth glass jar. This can be done by holding the cheesecloth securely onto the first jar. Then tip it to let small amounts of liquid through and into the second jar. Do this until all the liquid is filtered and transferred to the second jar.
Cover the new jar of liquid with the same cheesecloth.
Let it stand in a warm, dark place for another 4 to 6 weeks.
Transfer your fully-fermented Apple Cider Vinegar into smaller containers if desired. Store, covered, in the refrigerator to preserve freshness.
Vinegar doesn’t really go bad. It may form another film on the surface if it’s left for a long time, but that can be taken care of by straining it away. As well, the flavor may continue to get stronger by the week, but that can be corrected with a little more water, just as before. Use it often.
There are various benefits of ACV:
It helps digestion and heartburn.
It makes a great hair rinse and has dandruff preventing benefits.
Lowers blood sugar levels and fights diabetes.
Reduces belly fat and helps you reduce weight.
Improves heart health and lowers cholesterol.
May have protective effects against cancer.
Its not true when people say that ACV is a superfood. But it has a lot of benefits. Make your own ACV at home and enjoy the numerous benefits of it.