- whole organic* apples (or apple cores), in large cubes OR uv/un-pasteurized apple cider
- filtered water (if using cider, don't add water)
Place cubed apples (cores, stems, seeds & all) in a large glass jar. Cover with filtered water & gently cap (don't seal too tightly, perhaps use a dishcloth & rubber band; see below). Let sit in a cool, dark place until the "mother" forms--an opaque-white, gel-like disc floating on the surface of the liquid. When you think the vinegar is ready, smell & taste check it. If it smells good** & tastes like vinegar, strain into a dark glass jar. Save the mother (covered completely in the vinegar you just made) for future vinegar making, or start your next batch right away.
notes: I used about 2 apples and a 1/2 gallon mason jar. I lightly screwed on a plastic cap, and put it on the top shelf of my cool, dark pantry for about a year. I imagine I could have strained it sooner as the vinegar "mother" formed about 5 months in.
*Using organic apples is important as pesticide residue could potentially interfere with proper fermentation.
**Many people--especially in our modern Western culture of expiration dates, refrigerators and antibacterial everything--are hesitant to try making fermented/cultured foods at home. The advice I follow in my kitchen is that our noses & tastebuds know the difference between productively fermented and rotten/moldy. If you open up your jar of kraut or vinegar and are repulsed by what you smell, that's a good indicator that it's not meant to be consumed.