From Scratch: Apple Cider Vinegar

29.12.14 Eat, Learn Blog SumoSalad
Apple Cider VInegar

Move over kale, there’s a new superfood in town.

Apple Cider Vinegar is being touted as the new ‘super-fluid’ with loads of health and nutrition benefits derived from it’s fermentation process.

The super-ness comes from acetic acid, which improves the body’s absorption of important minerals from the foods we eat. Purported health benefits include weight-loss, diabetes prevention and as a cure for warts.

All wart curing aside, Apple Cider Vinegar has a refreshing, crisp taste that has a delicious appley sharpness good for salad dressing or as a summer drink when diluted with a splash of  water and a couple of ice cubes.

So, how can you can you get this magical all-rounder for yourself? You could fork out muchos dollar at your local health food store or, with a little war time spirit, you can make your own for very little money. Check out our recipe below.

If you did want to go the easy option and buy some from your local health food store, get the raw, unpasteurized version for maximum health benefits.

Apple Cider Vinegar

This method uses scraps, like the peels and cores, so you can eat your apple a day and make vinegar too.

You’ll need:

  • A large bowl or wide-mouth jar
  • Apple scraps, the cores and peels from organic apples
  • A piece of cheesecloth for covering the jar to keep out flies and debris


  1. Leave the scraps to air. They’ll turn brown, which is exactly what you want. Add the apple scraps to the jar and top it up with water.
  2. You can continue to add scraps for a few more days if you want. If you’re going to do this though, be sure don’t top the jar right up, leave some room for the new scraps.
  3. Cover with the cheesecloth and put it in a warm, dark place. A water heater cupboard is perfect.
  4. You’ll notice the contents of the jar starts to thicken after a few days and a grayish scum forms on top. When this happens, stop adding scraps and leave the jar for a month or so to ferment.
  5. After about a month you can start taste-testing it. When it’s just strong enough for you, strain out the apple scraps and bottle the vinegar.
  6. It’s ok if your vinegar is cloudy, there will be some sediment from the apples and what’s known as “the mother”. It’s all good. If you don’t like the cloudiness though, straining it through a paper coffee filter will remove most of the sediment.

What to try our Apple Cider Vinegar before making it? We have the good stuff as salad dressing option when you choose to Design Your Own salad.


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