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Prepare the apples: Wash apples thoroughly. Cut them into pieces (cores and peels can also be used). Place them in a clean glass jar, filling about ¾ of the jar.
Add sugar: Dissolve the sugar or honey in a small amount of warm water, then pour it over the apples.
Add water: Fill the jar with filtered water until the apples are completely covered.
Cover and ferment: Cover the jar with a breathable fabric secured by a rubber band. Let it sit in a warm, dark place (20–25°C / 68–77°F).
First fermentation (2–3 weeks): Stir once daily to prevent mold. After 2–3 weeks, strain the liquid and discard the solids.
Second fermentation (3–4 weeks): Pour the liquid back into a clean jar, cover again, and leave for another 3–4 weeks. Taste occasionally until it reaches a sour vinegar flavor.
Store: Once done, pour into clean bottles and store in a cool place.
Serving and Storage Tips:
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