This apple cider vinegar recipe will teach you how to easily turn apple juice into delicious homemade probiotic vinegar with just 3 ingredients. Get started!
Pour the apple juice into the fermentation jar. Stir well to aerate the juice.
Fill a small bowl with warm water. Add the yeast and allow to stand for 10 minutes at room temperature.
Pour the yeast into the apple juice. Mix well.
Close the lid and install the airlock. Fill the airlock with water up to the line.
Sanitize the bottles, then carefully pour in the cider, taking care not to disturb the yeast deposit. Discard the solid residue.
Leave to ferment at room temperature for at least two weeks, or until there are no more bubbles in the airlock.
Turning cider into vinegar
Remove the lid and pour the mother of vinegar and its liquid into the cider.
Cover with a breathable cloth and secure with a rubber band.
Leave to ferment at room temperature for at least three months.
Taste. If you like the acidity, go on to the next step. If not, leave to ferment for a few more weeks.
Bottle in airtight bottles. If desired, save about 625 ml of vinegar for your next recipe.
Notes
Homemade apple cider vinegar can be kept at room temperature in an airtight bottle until the end of civilization.If desired, allow the vinegar to age in the bottle for 4 to 6 months in a cool place away from direct sunlight. The vinegar will lose its harshness and gain in flavour.
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