Apple Cider Vinegar from Scraps


  • Apple scraps (cores and peels from about 6 apples)
  • 2 tablespoons sugar
  • 4 cups water (filtered water is preferable)
  • 1/4 cup raw unfiltered apple cider vinegar (as a starter, with the mother)


  1. Place the apple scraps in a clean, wide-mouth jar. The jar should be large enough to hold the scraps and water, with some space at the top.
  2. Dissolve the sugar in the water and pour over the apple scraps, ensuring the scraps are completely submerged. Add more water if necessary to cover.
  3. Add the apple cider vinegar to introduce the beneficial bacteria and accelerate the fermentation process.
  4. Cover the jar with a breathable cloth or coffee filter and secure with a rubber band.
  5. Store the jar in a warm, dark place for about 2 weeks. Stir the mixture daily to prevent mold and to encourage fermentation.
  6. After 2 weeks, strain out the solids and return the liquid to the jar. Cover again with the cloth and let it ferment for another 2 to 4 weeks, tasting periodically until it reaches the desired acidity.
  7. Once the vinegar is ready, transfer it to a bottle with a lid for storage.

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