Raw Apple Cider Vinegar

Apple Cider Vinegar

From scratch creating a mother scoby (just as in Kombucha)

The Supplies:

  • 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
  • Weight


  1. Cut apple, peels and cores into small cubes and add to jar, filling it ¾’s full
  2. Heat water to slow boil and dissolve sugar and letting it cool to room temperature
  3. Pour cooled sugar-water over apple in jar to cover and leave ¼ inch space at top.
  4. Add weight so liquid covers apples.
  5. Cover with cheesecloth and hold with elastic.
  6. Put in warm place in your kitchen for 3 weeks.
  7. 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.
  8. If mold forms the apples are not submerged properly under the liquid.
  9. After 3 weeks strain apples, peels and cores and compost.
  10. Replace liquid into warm space for another 3 weeks, stirring every 2 to 3 days.
  11. After 3 weeks it is ready to use!
  12. Save a small batch of this liquid with the brown fiber can be used to speed up the process of the next batch.

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More on Fermented Living Foods:

Fermented SalsaFermented Kimchi,Fermented Sauerkraut

Recommended equipment to make fermenting fun and easy:



Making the Best Apple Cider: Storey Country Wisdom Bulletin A-47 by Author, by Annie Proulx

Apple Cider Vinegar Miracle Health System by Authors Paul & Patricia Bragg