After almost 3 weeks I can successfully report I’ve made my very own apple scrap vinegar! People this is a big deal. We’re using up imperfect apples, cores and bruises included, and making vinegar! What more could you need? Condiment-wise… I love vinegar! I drink apple cider vinegar in warm water most mornings, add it to soups, salad dressings – I’ve always got a bottle. After making the zucchini top applesauce with neighborhood fruit finds, I still had some sad apple leftovers. These, along with the extra applesauce scraps were perfect for making DIY vinegar. It’s a very simple approach, with just a bit of stirring everyday, this recipe is mostly hands-off and an awesome fermentation project for beginners.
I’ve read recipes of other fruit scraps turning out great results, like pineapple, but we haven’t made it quite that far. This is the perfect season to stock up on apple scrap vinegar and use up any fruit pieces before they make it to compost. All you need is a big jar, something to cover it with, apples, and a little sugar to start!
Easy, no cost apple scrap vinegar using imperfect produce, including peels and cores!
- 4 - 5 imperfect apples, peels and cores include (remove seeds and stems)
- 1 tbsp sugar (organic, unrefined, from bulk)
Roughly cut up apples and remove seeds / stems for compost.
Place apples into large jar and fill jar with water, leave about two inches of space near the top.
Add sugar and stir well.
Cover with cloth and rubber band.
After all signs of fermentation have stopped strain out apple pieces using a fine mesh strainer. Bottle vinegar.
For the next 4 - 5 days burp your vinegar bottles. (Open and close your bottles and expose vinegar to air to help reduce any excess fermentation.)
Enjoy! This will easily keep on the shelf for up to a year.
After the 3rd or 4th day the mixture will begin to bubble, this is the fermentation beginning. Continue to stir the jar once per day until all bubbles are gone. Stirring daily prohibits mold growth and keeps your fermentation healthy. This might be the most important step!
- A large jar (wide mouth preferably)
- A breathable jar cover and rubber band (no lids here) - I used a circle of thin cotton to cover
- Wooden spoon for stirring
Have you ever made your own vinegar?
Let me know if you give this a try! #closedloopcooking