Making your own apple scraps vinegar is a rewarding and eco-friendly way to use up leftover apple peels and cores, reducing waste and creating a nutritious, homemade vinegar in the process. This simple recipe requires only a few ingredients and some patience, but the results are worth the wait. Apple vinegar is naturally packed with beneficial bacteria, enzymes, and a tangy depth of flavour that’s perfect for salad dressings, marinades, and more!
Takes 35 daysdays25 minutesminutes
Serves 12
Ingredients
200gapple scrapsabout 1 ½ cups
1Lwater4 cups
100gcoconut/brown sugar/white sugar½ cup
100mlapple cider vinegar with mother in itabout ⅓ cup
Instructions
Prepare the Jar: Use a clean, sterilised 1.5-liter glass jar.
Dissolve the Sugar: In a separate container, dissolve the 100g (½ cup) of sugar in 1 litre (4 cups) of water.
Add Apple Scraps: Place the apple peels and cores in the jar. Make sure they take up about half of the jar, leaving space for the water.
Pour in the Sugar Water: Pour the sugar water over the apple scraps, covering them completely. If any pieces float, place a clean weight or small plate to keep them submerged.
Cover the Jar: Cover the jar with a breathable cloth (like cheesecloth) and secure it with a rubber band. This allows airflow and keeps dust and bugs out.
Fermentation: Place the jar in a warm, dark place (around 20-25°C or 68-77°F) for approx 1 week to 10 days. Stir the mixture every couple of days to help with fermentation and prevent mould.
Strain and Continue Fermenting: After 1 week – 10 days of initial fermentation, strain out the apple scraps and return the liquid to the jar. Add in the apple cider vinegar to help guide the next fermentation process and to speed up the process. Cover it again with the cloth and let it ferment for another 3-4 weeks until it reaches the desired acidity.
Taste Test: After the second fermentation period, taste the vinegar. If it’s tangy enough, it’s ready to use. If not, let it ferment for another week.
Bottle and Store: Once ready, transfer the vinegar to a clean bottle and seal. Store it in the refrigerator or a cool, dark place.
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