Apple cider vinegar seems to be one of the latest trends in the forever growing list of super foods. Apparently, it is a cure for many ailments, although it is not very well documented scientifically.
Despite that and like many people before me, I have started taking it on a daily base. I take 1-2 tablespoons in a glass of warm water first thing in the morning and I have done that now for several years.
As apple cider vinegar is cheap and easy to make, you can be sure there won’t be much scientific research to support the benefits. I personally have not experienced any side effects and I actually love the taste. As a result, I am hanging out for that glass first thing in the morning. An additional advantage is that bloating seems to be a thing from the past. Needless to say that I will keep on taking it.
There are many types of apple cider vinegar available in the shops but we prefer to make our own. And in this case I have to credit my husband who has been making the vinegar for a few years now. It is cheap and easy to make as long as you can get hold of organic apples.
Basically making apple cider vinegar is a process of fermentation where yeast converts the sugars in apples into alcohol. Then a bacteria called acetobacter turns the alcohol into an acid. The result is a fluid with a sediment called the ‘mother’ and apparently it is this mother that offers substantial health benefits.
How to make apple cider vinegar?
Ingredients for home made apple cider vinegar
- organic apples
- filtered water
- sugar such as honey, cane sugar, agave or maple syrup
- a sterilised jar
- a good dose of effort and time
Method:
- Sterilise the jar
- Remove the stalks from the apples
- Cut the unpeeled apples in pieces
- Use 1 apple for 1 cup of water and 1 tablespoon of a sugar
- Put apple pieces, water and sugar in the jar
- Stir and cover with paper towel and an elastic band
- First 14 days – place in a warm place and stir daily to prevent the apple pieces on the top going mouldy
- After 14 days – remove the apple pieces and leave the liquid to rest in the dark for at least a month
After a month the apple cider vinegar should be ready to drink. We like to pour it in a nice decorative glass bottle and enjoy 1-2 tablespoons daily. Don’t drink it neat as the acidity may damage your teeth enamel and avoid storing it in plastic bottles!
The picture below shows a quantity of 5 cups of water, 5 medium apples and 5 tablespoons of raw cane sugar. Put a label with a date when you made it and you’e done!
Why don’t you give it a try? By the way, I am not an expert and suggest you do your own research before making and taking the vinegar.
Love to you all!
Marijke
