Apple cider vinegar is a staple in many homes, whether it’s used for cooking, cleaning, or even as a natural remedy. But did you know that you don’t need to start with whole apples to make your own homemade vinegar? Thanks to the growing trend of sustainability and zero waste, there’s a way to make apple cider vinegar using apple scraps—peels, cores, and other leftover bits. This alternative method is not only environmentally friendly, but it’s also a great way to maximize the use of every apple you purchase.
In this article, we’ll walk you through the process of making apple scrap vinegar, explain why it’s such an effective method, and share tips for storing and using your homemade creation.
Why Apple Scrap Vinegar?
The idea of making vinegar from apple scraps is not a new one. In fact, many traditional methods of vinegar production have always relied on the fermentation of organic waste, like fruits and vegetables, to create vinegar in a way that’s both natural and effective. While the internet has been filled with tips about making apple cider vinegar (ACV) from apple peels and cores directly, it’s important to clarify that the traditional apple cider vinegar process requires more than just scraps—typically, a whole apple is needed for the fermentation to produce the distinctive flavors and health benefits associated with apple cider vinegar.
However, the process of making apple scrap vinegar is essentially the same, and it can be just as delicious and versatile as traditional apple cider vinegar. The main difference is that apple scrap vinegar uses leftover apple scraps that would otherwise be discarded, making it an incredibly sustainable practice. Let’s explore the steps in detail to help you get started.
Step-by-Step Guide to Making Apple Scrap Vinegar
1. Collecting Your Apple Scraps
The first step in making apple scrap vinegar is collecting the apple scraps. This includes apple peels, cores, and any apple bits that have started to over-ripen or bruise. Ideally, you want to gather as many scraps as possible to get a good batch going. This can include scraps from apples you’ve already used in cooking, baking, or snacking.
Make sure that the scraps you collect are fresh, as old, moldy, or rotting apple scraps may negatively affect the fermentation process. The goal is to use the fresh remnants from your apples while they still have enough natural sugars and nutrients to fuel the fermentation.
2. Preparing the Scraps
Once you’ve collected your apple scraps, rinse them thoroughly to remove any dirt or contaminants. If you’re using apple scraps from apples that weren’t organically grown, consider washing them more carefully to remove any pesticides or chemicals.
Next, chop or slice your apple scraps into smaller pieces. This helps to increase the surface area and release more sugars, which is essential for fermentation. You don’t need to peel or core the apples further, as the scraps themselves will work perfectly for this process.
3. Choosing Your Container
For making apple scrap vinegar, you’ll need a large glass jar or container. A quart-sized mason jar or larger works well for this project. Glass is best because it won’t interact with the acidic vinegar, unlike metal containers. Make sure your jar is clean and free from any soap residue to ensure proper fermentation.
4. Filling the Jar with Apple Scraps
Once your container is ready, add the apple scraps into it. You can fill the jar almost to the top with scraps, but leave some space for the water and any room for the scraps to expand as they ferment.
5. Adding Sugar and Water
After filling your jar with apple scraps, add sugar to jump-start the fermentation process. Use about 1 cup of sugar per 4 cups of water, depending on the quantity of scraps you’re using. While white sugar is typically used, you can also experiment with other types of sugar, like brown sugar, to create a richer flavor profile.
Add enough water to completely cover the apple scraps, ensuring that all the pieces are submerged. The goal is to create a sugary solution that will ferment and eventually turn into vinegar. You may need to use a weight or some sort of heavy object to keep the apple scraps from floating above the water’s surface.
6. Fermentation Process
Now that you’ve prepared the jar, it’s time to let the fermentation process begin. Cover the jar with a clean cloth or paper towel, secured with a rubber band or string. This allows air to flow in while keeping out dust and debris. Be sure not to seal the jar tightly, as the fermentation process produces gases that need to escape.
Place the jar in a warm, dark place—ideally between 60-80°F (15-27°C). A kitchen counter or a cupboard works well. Let the jar sit for 3-4 weeks, stirring it every few days. During this time, wild yeasts will start to convert the sugars in the apple scraps into alcohol.
7. Straining and Second Fermentation
After 3-4 weeks, your apple scrap mixture will have turned into alcohol, and it’s time for the next phase of fermentation. Strain out the apple scraps using a fine mesh strainer or cheesecloth. The liquid left behind is now alcoholic cider, which will need further fermentation to turn it into vinegar.
Pour the liquid back into your jar, cover it again with the cloth, and let it ferment for another 3-4 weeks. During this period, acetic acid bacteria will work on the alcohol, converting it into vinegar. Stir occasionally and taste test after a few weeks to see if the vinegar has reached the desired acidity.
8. Bottling and Storing the Apple Scrap Vinegar
Once your vinegar has reached the flavor and acidity you desire, it’s time to strain it one final time and bottle it. Use a clean bottle or jar, and store your apple scrap vinegar in a cool, dark place.
Apple scrap vinegar can last for months or even longer if stored properly. Be sure to label your bottle with the date you made it so you can keep track of its age.
Tips for Success
- Use organic apples when possible: If you have access to organic apples, use them to make your apple scrap vinegar. Since you are using the skins and cores, it’s best to avoid pesticides or chemicals.
- Monitor the temperature: Keeping your jar in a warm, but not hot, environment is key to successful fermentation. Temperatures that are too low can slow down the fermentation process.
- Be patient: Vinegar-making is a slow process, so be patient. It can take a couple of months for the flavors to develop, but the end result is worth the wait.
- Customize your flavors: You can experiment with different sugars or add herbs and spices (like cinnamon or cloves) to your vinegar for unique flavor variations.
Uses for Homemade Apple Scrap Vinegar
Once you’ve made your own apple scrap vinegar, there are endless ways to use it. Here are just a few:
- Cooking and salad dressings: Use apple scrap vinegar in marinades, salad dressings, or as a tangy addition to soups and sauces.
- Cleaning: Apple cider vinegar is a well-known natural cleaner. Dilute it with water and use it to clean surfaces, remove odors, and even disinfect.
- Health: Some people use apple cider vinegar as a tonic, adding a tablespoon to a glass of water for potential health benefits like improved digestion.
- Preserving foods: Use your homemade vinegar to pickle vegetables or preserve fruits.
The Benefits of Making Apple Scrap Vinegar
- Sustainability: By using apple scraps, you are reducing food waste and getting the most out of your apples.
- Cost-effective: Making your own vinegar is a cost-effective way to have fresh, homemade vinegar whenever you need it.
- Customizable: You can adjust the sweetness, acidity, and flavor profile of your vinegar to suit your preferences.
- Natural and Chemical-Free: Homemade apple scrap vinegar is free from the preservatives and chemicals often found in store-bought vinegar.
Conclusion
Making apple scrap vinegar is a simple, sustainable, and rewarding DIY project. Not only will you reduce food waste, but you’ll also create a versatile and healthy product that can be used in cooking, cleaning, and even for health benefits. By following the steps outlined in this guide, you’ll be well on your way to making your own homemade apple scrap vinegar in no time.
So, gather up your apple scraps, get your jars ready, and start the fermentation process today—your homemade vinegar awaits!