Apple Cider Vinegar with “The Mother”
It’s inexpensive to make and one of Nature’s best Natural Remedies!
What is “The Mother!”
Basically, “The Mother” is where all the good, beneficial acids live. ACV with “The Mother” looks cloudy. Refined, pasteurized “Motherless” vinegar is always clear. For cleaning and canning, pasteurized vinegar is perfect, even preferred. However, for health and beauty benefits, go to “The Mother.”
Why is Apple Cider Vinegar such a big deal?
There’s tons of info out there on ACV’s benefits. Dr. Axe from Food is Medicine says,
“New medical research also suggests that apple cider vinegar ingestion can help acid reflux, lower blood pressure, improve diabetes and support weight loss. The benefits of apple cider vinegar come from its powerful healing compounds, which include acetic acid, potassium, magnesium probiotics, and enzymes.”
Read his complete article HERE
Also, the Farmer’s Almanac is jam-packed with info touting ACV’s benefits. From easing stiff joints to losing weight, here are a few Almanac links to investigate further!
How to Make your Own ACV with “The Mother”
- A sterilized jar (I place mine on a cookie sheet and bake at 220 for 20 minutes, to sterilize)
- Apples or apple scraps – enough to fill your jar 3/4 full. (You can use the apple to make your favorite recipe and use the core and scraps to make the vinegar). The Farmers Almanac recommends, “If you’re using whole apples, soak them in a bowl of water along with a tablespoon of apple cider vinegar for five minutes before peeling. The apple cider vinegar serves as a fruit wash to kill bacteria and remove any fungicide or pesticide residue.”
- Sugar (I prefer organic cane)
- Water (filtered is best)
- Fermentation weight– to keep the apples from floating up. I use small plastic lids from tiny snack containers that I found at the Dollar store. You can also use a cabbage leaf.
- Cheesecloth, coffee filter, heavy-duty paper towels or clean t-shirt. NOTE: Don’t use lids, your ACV needs to “breath.”
- Fill sterilized jar 3/4 full with chopped apples or scraps
- Dissolve 1 TBS. sugar into 1 C. water (double or triple depending on the size of jar)
- Pour sugar mixture into jar, completely covering the apples (any apple above the water may go bad, molding and spoiling your vinegar)
- Place a fermenting weight (or alternative above) to keep apples submerged (This step is not absolutely necessary, but highly suggested)
- Cover with a cheesecloth (or alternative above) and secure with rubber band
- Place the jar in a warm place out of direct sunlight for about 3 weeks
- Strain liquid and discard the apple pieces (mine go into the compost pile)
- Return the liquid to the jar and recover with same cloth
- Place jar back into the same warm, sun-free spot for 2-4 more weeks, stirring with a non-metal spoon every few days, or so (don’t stress if you miss stirring once in a while)
- At about 4-5 weeks, you can begin tasting your vinegar. Once it reaches a flavor you like, put a lid on your jar and begin using it. The lid stops the fermenting process
- The process should be complete at about six weeks from the start. If the smell or taste isn’t quite developed, allow it to sit longer. The exact fermentation time depends on the season or warmth of the room
Helpful Tips and Things to Know:
- Use a label to date the jar, as a reminder of when you started
- After a few days, you may notice bubbles, foam, and thickening! It means it’s working!
- In a few weeks, the mixture will appear cloudy and a film will form on top. No worries, This is good! This is “The Mother!”
- There will be a residue inside the bottom of the jar this is normal.
- When fermentation is complete in about six weeks, store it in a cupboard, no refrigeration needed.