Apple Vinegar Recipe From Scratch
I used to not like vinegar before. I couldn't even stand the smell of it. I couldn't eat that salad with vinegar. It wasn't even too long ago. I'm talking about just a few years back, before I discovered homemade vinegar. One day I came across an article about vinegar. While describing the benefits of vinegar, it was also mentioning the fact that the vinegar we buy from the markets do not have any nutritional properties. It was enough to convince me to use vinegar and even make vinegar at home.
I immediately started researching vinegar making at home on the Internet. To be honest, I couldn't find a recipe with a very clear explanation. There were recipes that explain the process with round words without going into details. I'm reading the recipe and I should be enlightened, but a lot of new questions pop up in my head. Frankly, I lost some enthusiasm.
But somehow as it doesn't have a very expensive ingredients list, I said I'll try it once, if I can't succeed, I'll throw it at the worst scenario and I got to work. The preparation phase was very easy, I had no problems. What really bothered me was the fermentation stage. Since I have no experience, it was not possible for me to tell whether I was on the right track from the shapes of the apples. No information was given about this anywhere. Again, I repeated my initial thought to myself "if not, I will throw it at most".
Now I will tell you what happened to me step by step. First of all, some of the apples you put in the jar rise above the water depending on the buoyancy of the water. Since the apples that rise above the water come into contact with the air, they change color and begin to soften over time. The apples, which soften because you mix them every day, turn the color of the water into muddy as they soak.
At this stage, tiny flies start flying around the jar. The apples sink to the bottom of the water and then a transparent layer (the mother of vinegar) covers the water. It begins to emit a sour smell around it, and this smell becomes more and more sharp and the mother of vinegar thickens. It takes about 45 days to reach this stage, but you can keep it for another 1-2 weeks for the mother of vinegar to mature. Since apples absorb some of the water and some of it evaporates, vinegar you obtain is almost half of the water you use in the first place.
You can use the mother of vinegar, which is formed during vinegar making, by adding it to your next vinegar and use it as yeast. You can find detailed information about the problems and solutions you may experience during vinegar making and vinegar production on the grape vinegar recipe.
Enjoy the recipe...
- 9-10 apples,
- 2 lt water,
- 2 tablespoons of honey or sugar,
- 1 teaspoon sea salt.
- Remove the seed of the apples and chop them finely,
- Place them in a big jar,
- Add in the water (make sure to submerge the apples well),
- Add in the honey/sugar and stir,
- Cover the top of the jar with a cheese cloth and tie the cloth using a thread,
- Store it somewhere dark and cool,
- For the first few days, stir everyday, then stir once a week,
- The apples on top (exposed to the air) will rotten, don't be alarmed,
- You will understand that it is ready after it starts smelling sour (in about 5-6 weeks),
- Take the mother of vinegar out and place in a glass container, cover with vinegar,
- Drain the vinegar through a cheese cloth, stir in the salt,
- Pour it into glass bottles, keep at room temperature.