While making a fermented freshly squeezed apple, of course, juice I was left with a lot of apple cores and pulp. Apple pulp is especially good for making apple cider vinegar (ACV) since there is so much surface area for the bacteria to interact with. Vinegar is an alcoholic liquid that has been allowed to sour. So ACV is apple juice that fermented to an alcoholic cider and then allowed to sour. Vinegar is from French and literally means sour wine: vin (wine) aigre (sour).
There are many uses for ACV, vinaigrette is an obvious one, as a hair softener, a face toner, in an oxymel (infused honey and vinegar to boost immune system), as a wart remover, fungus alleviation and more. Vinegar is of course a great cleaning agent as well, but I personally use cheap white vinegar for cleaning. This stuff is too precious.
Apple Cider Vinegar How-To
Fill a sterilized glass jar ¾ of the way with apple cores, peels and/or pulp.
Cover with filtered water (this is important so the water won't be chlorinated, the chlorine kills the beneficial bacteria- you can also leave regular tap water uncovered in a jar and the chlorine with off-gas.)
Add a splash, of unpasteurized ACV from a previous batch or store-bought (this is the starter)
Weigh down the solids with a fermenting stone or a cup, they should be submerged the whole time.
Allow fermenting for four to six weeks. When the flavor is to your liking strain and store.
Store capped in a cool, dry, dark place like a pantry.