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Monday 20 March 2023 17:43:44 GMT
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Apple Cider Vinegar is ♻️ Wasted Ep.2 Transforming the leftover apple pulp from juicing into our very own batch of Apple Cider Vinegar! A humble kitchen staple, with a unique tangy flavour and impressive health benefits from aiding digestion to controlling blood sugar, it’s really wonder ingredient. And the homemade version? 📝 Ingredients: Leftover apple pulp (from around 6-7 large apples) The mother from another vinegar, either bought or previous batch in alternative you can use 1 tbsp sugar per cup of filtered water Steps: ⚪️ Take your apple pulp (seeds, skin and all!) and pop it into a jar. Pour in your starter and water,. 🟡 Next, remove the gasket from the lid of the jar or cover your jar with a breathable cloth and let it take a little nap at room temperature preferably in a dark place. A gentle stir every day will help speed along the fermentation process. 🟢 After a few weeks, you’ll notice that signature smell of cider and the liquid bubbling. That’s your green light that the fermentation started and the liquid turned into cider. Wait another week and strain out the solids. 🟠 Transfer your homemade Apple Cider Vinegar into a bottle for storage. 🟣 Remember, your homemade batch might taste a little different from store-bought ones, and that’s the beauty of it! The flavor and acidity can vary based on your apples, but that’s the fun of experimenting! Keep it on a dark cool place and remember, it doesn’t go off, like me, it gets better as it ages 😂 By creating our Apple Cider Vinegar, we’re embracing a zero-waste lifestyle and add a touch of healthful, and very gratifying tangy goodness to our meals, so next time you’re juicing apples, remember to save that pulp and give this easy recipe a go! Like, save and follow for more and don’t forget to share with your zero-waste buddy. We’re in this together, creating more with less! 🍏🌍💚 #zerowaste #applecidervinegar #EasyRecipes #fermentation #Sustainability #upcycling
Apple Cider Vinegar is ♻️ Wasted Ep.2 Transforming the leftover apple pulp from juicing into our very own batch of Apple Cider Vinegar! A humble kitchen staple, with a unique tangy flavour and impressive health benefits from aiding digestion to controlling blood sugar, it’s really wonder ingredient. And the homemade version? 📝 Ingredients: Leftover apple pulp (from around 6-7 large apples) The mother from another vinegar, either bought or previous batch in alternative you can use 1 tbsp sugar per cup of filtered water Steps: ⚪️ Take your apple pulp (seeds, skin and all!) and pop it into a jar. Pour in your starter and water,. 🟡 Next, remove the gasket from the lid of the jar or cover your jar with a breathable cloth and let it take a little nap at room temperature preferably in a dark place. A gentle stir every day will help speed along the fermentation process. 🟢 After a few weeks, you’ll notice that signature smell of cider and the liquid bubbling. That’s your green light that the fermentation started and the liquid turned into cider. Wait another week and strain out the solids. 🟠 Transfer your homemade Apple Cider Vinegar into a bottle for storage. 🟣 Remember, your homemade batch might taste a little different from store-bought ones, and that’s the beauty of it! The flavor and acidity can vary based on your apples, but that’s the fun of experimenting! Keep it on a dark cool place and remember, it doesn’t go off, like me, it gets better as it ages 😂 By creating our Apple Cider Vinegar, we’re embracing a zero-waste lifestyle and add a touch of healthful, and very gratifying tangy goodness to our meals, so next time you’re juicing apples, remember to save that pulp and give this easy recipe a go! Like, save and follow for more and don’t forget to share with your zero-waste buddy. We’re in this together, creating more with less! 🍏🌍💚 #zerowaste #applecidervinegar #EasyRecipes #fermentation #Sustainability #upcycling

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