My new passion is fermentation and all the goodness we can create with just a little time. Our little apple tree has produced several bushels of organic apples (no spraying here!) and this year, while processing these golden green orbs into apple sauce, I realized that the peel/core palooza could be made into apple cider vinegar. There are several sites that share variations of the same apple cider recipe and I liked this one best.
Basically, throw the apple leftovers into a jar, the wider the mouth the better, add enough sugar/water to cover the peels (1/4 c sugar for every 1 quart of water), cover with a clean, breathable cloth, and leave at room temperature for a week to ferment. I used a plate and weight, like what is done for sauerkraut, just to help keep all the leavings under water.
After a week, taste (should be appley sweet) and assuming this is the case (appley sweet) remove the peels/cores, and allow the liquid to ferment for another 2-3 weeks (stirring occasionally) until the vinegar taste is to your liking. You may now transfer to clean containers for use. Store in a cool, dry, dark place.
Up until this moment of enlightenment, we have been using Braggs organic ACV; that will be no more once this is ready…or until it is all used up! We had enough cores/peelings to fill a three gallon crock with more to be apples processed after this afternoons appointments. I may need to use one the standby 2 gal crocks for more vinegar!
What’s fermenting in your kitchen?