Reduce. Reuse. Recycle.
That’s to goal, right?
Well, it’s my goal anyway.
I am ALL for recycling. But, if you reduce your waste in general, you don’t even have to recycle.
That’s the true goal. To just reuse and reduce until that’s all you know…
Reducing my kitchen waste is always on my mind. I have compost bins, and gardens, and at one point, had a massive bin of worms, eating my food and paper waste. (They died an awful death and I’m not ready to talk about it yet).
So. What do you do with those apple peels if you don’t have a compost bin, or just want to try something new?
MAKE APPLE CIDER VINEGAR!
And after your apple cider vinegar is done, you can STILL compost your apple peels.
Apple cider vinegar is used for pretty much everything around here. As my husband would say “It’s used for colds, molds, and dirty A-……..” well you get the picture. Ha!
I love Braggs Raw Organic Apple Cider Vinegar and if you don’t want to make your own or just need some in a pinch, they’re the brand to go to. They’re vinegar is unfiltered, unpasteurized, kosher-certified and contains the ‘mother’ of vinegar.
What is the “Mother”?
Well, that’s a very interesting topic.
The mother is what gives you all of apple cider vinegars amazing health benefits…which include (From the Bragg’s Website):
* Ultra rich in enzymes, pectin, nutrients, B vitamins, folic acid, and potassium.
* Promotes digestion and a healthy alkaline state.
* Supports bowel regularity and toxin removal.
* Great for heart health.
* Rich in malic acid which provides potency against harmful organisms.
* Natural heartburn remedy.
* May help joint discomfort.
* Supports normal metabolic processes.
* Promotes balanced glucose levels.
* Rich in potassium, a key mineral for muscle growth, nervous system, and heart health.
* ACV may encourage weight loss by breaking down fats.
* Used externally to give skin a more youthful and healthy appearance.
* Great external remedy for dandruff and acne.
Here’s how to make your very own apple cider vinegar:
What you Need:
-32 Ounce Glass Jar
-1 Cup of Sugar
-Cheesecloth or a coffee filter
-Rubber band or String
First, take the peels, cores, and any extra pieces you’ve cut away from your apples and place them in a quart sized ball jar. You want your jar to be 1/2-3/4 full.
I would HIGHLY recommend using a glass container and not plastic. Some plastic containers can leach chemicals into your vinegar, tainting it. There can also be tiny scratches on the plastic that can harbor harmful bacteria. (I just hate plastic in general…sooo just don’t use it).
Place 1 cup sugar in your jar.
The ratio is 1 cup sugar per 32 ounces. If you want to make a larger batch, add sugar accordingly.
Fill your jar the rest of the way with water and stir your apples and sugar.
You want to use cheesecloth or a coffee filter to cover the top. Use a rubber band or string to tie the cheesecloth/coffee filter down.
You need to use a top that is going to let your vinegar “breathe”. This allows the oxygen to pass through, and create the fermentation that is required of vinegar. If you seal it up with a lid of some kind, you won’t let this natural process take place.
I purchased my cheesecloth pretty easily off Amazon in bulk. I use it A LOT so it was worth it.
LABEL your jar, with the date, and set it in a dark place preferably somewhere around 70 degrees, for 4 weeks.
I just put mine in my pantry and let it ferment.
After 4 weeks strain your apple scraps out. (Compost your apple scraps)
Put your liquid back into your jar, cover, and let ferment another 2 weeks.
You’ll have beautiful vinegar after that. It will not be clear, like the processed apple cider vinegar in the stores. It will be a cloudy, orangey color.