How to make your very own Apple Cider Vinegar
- Get all of your apple ‘scraps’ into a bowl or jar – the cores and peels.
- Cover to avoid flies and debris.
- Leave the scraps to air and turn brown.
- Add water (Leave space to add more scraps over the next few days).
- Cover and place in a warm dark area like an airing cupboard.
- After a few days the contents will start to thicken and a grey ‘scum’ will form on the top.
- At this point do not add any further scraps.
- Leave to ferment for 4 weeks.
- Taste test and when it tastes strong enough decant the liquid vinegar into a jar.
(Some people add extra herbs to modify the taste to suit like rosemary or sage).