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Apple Cider Vinegar

by Gwenaelle Le Cochennec • from the video 8 Surprising Ways To Use Veggie and Fruit Peels

Inspired by zerowastechef.com

Ingredients

for 1 quart

  • 3 medium apples, peeled and washed
  • 2 cups
    water, plus more as needed (480 mL)
  • 2 tablespoons
    sugar

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Preparation

  1. Place the apple peels and cores (optional) in a quart-sized jar with a wide mouth.
  2. Cover the peels completely with the water.
  3. Add the sugar and stir.
  4. Make sure your scraps are completely covered with water.
  5. Cover the mouth of the jar with a coffee filter or a thin cloth, then screw on the outer ring of the lid.
  6. Let sit in a dark area at room temperature for 1-2 weeks, stirring the mix once a day to stimulate proper fermentation and prevent mold from forming.
  7. When you notice some fizz and a significant amount of bubbles on the surface, strain out the scraps and compost them.
  8. Put the liquid back in the jar, cover with a coffee filter or a thin cloth, and let it sit.
  9. Taste it once a week and once it has reached your desired level acidity, cover with a lid or transfer to a closed bottle to stop the fermentation.
  10. The apple cider vinegar will keep for about a year in the refrigerator.
  11. Enjoy!
 

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