Apple Cider Vinegar
Ingredients:
24 apple seeds and zest or 12 small apples, each chopped into 4 pieces
8 cups warm water
3 tablespoons honey or 3 tablespoons sugar
Cloth to cover the jar
Instructions:
Place the apple seeds and zest (or chopped apples) into a clean glass jar.
Pour in the warm water.
Stir in the honey or sugar until fully dissolved.
Cover the jar with a cloth and secure it with a rubber band.
Keep the jar in a warm spot, like a pantry or a corner near the stove, around 25°C / 77°F.
Fermentation
Let it ferment for 2–3 weeks.
Every 2–3 days, gently push down the apples and zest to mix everything.
After fermentation, strain out the solids and keep the liquid.
Store the apple cider vinegar in your pantry — the longer it sits, the more sour and flavorful it becomes.
Optional Tip for Faster Sourness
Add 2 tablespoons of vinegar during the second week to speed up the souring process.