From scratch creating a mother scoby (just as in Kombucha)
- 1 gallon jar
- Cheesecloth (Coffee filter)
- Elastic band
Ingredients from cupboard,
garden or market:
- 5 organic apples, unwaxed peels & cores
- 1 cup sugar (fermented out)
- Water to cover
- Cut apple, peels and cores into small cubes and add to jar, filling it ¾’s full
- Heat water to slow boil and dissolve sugar and letting it cool to room temperature
- Pour cooled sugar-water over apple in jar to cover and leave ¼ inch space at top.
- Add weight so liquid covers apples.
- Cover with cheesecloth and hold with elastic.
- Put in warm place in your kitchen for 3 weeks.
- The apples will ferment into a cider first and a brown fibrous material or a translucent film may form on top of ferment. Keep this to speed up the fermentation process of future batches.
- If mold forms the apples are not submerged properly under the liquid.
- After 3 weeks strain apples, peels and cores and compost.
- Replace liquid into warm space for another 3 weeks, stirring every 2 to 3 days.
- After 3 weeks it is ready to use!
- Save a small batch of this liquid with the brown fiber can be used to speed up the process of the next batch.
More on Fermented Living Foods:
Recommended equipment to make fermenting fun and easy:
- Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids, Extractor Pump & Recipe eBook – Mold Free
- 4-Pack of Fermentation Glass Weights with Easy Grip Handle for Wide Mouth Mason Jar
Apple Cider Vinegar Miracle Health System by Authors Paul & Patricia Bragg