Apple scrap vinegar is a delightful and sustainable kitchen mix that transforms apple scraps, such as cores and peels, into a tangy and versatile vinegar. It’s a fantastic way to reduce food waste with apple parts that might otherwise be discarded.
Ingredients
1. Collect apple scraps from the cores, peels and any leftover apple parts. Ensure they are clean and free of any mould or rot.
2. Use a clean glass container and add the apple scraps until it’s about two-thirds full.
3. Place on a weighing scale and pour room-temperature, filtered water into the container until the apple scraps are fully submerged. Leave a little space at the top to allow for expansion during fermentation. Take note of the quantity of water and add one tablespoon of sugar for every 250ml of water.
4. Stir well and cover the top of the container with a breathable cloth. Secure it in place with a rubber band or string, ensuring airflow.
5. Keep at room temperature and stir the mixture daily for the first 3 to 4 days. You’ll start to notice bubbles forming as the natural yeasts in the apple scraps begin the fermentation process.
6. After about 2 to 4 weeks, or when the apple starts to sink, strain out the apples from the liquid using a fine-mesh strainer or cheesecloth.
7. Recycle or compost the apple. Return the liquid to the container.
8. Cover the container again with the breathable cloth and allow it to continue fermenting for an additional 2 to 3 weeks, or until it reaches your desired level of acidity and flavour.
9. Once you’re happy with the flavour and level of acidity, transfer the apple scrap vinegar to a clean, sealable bottle or jar. You can store it in the refrigerator or a cool, dark place.