I never thought I would end up making my own apple cider vinegar. This summer I was on holiday at my parents' and the apple trees behind the house were full of apples. We made cakes, compote, jam and then we ran out of ideas. We didn't want to waste all these organic apples but we didn't know what to do with them.
Then I read an article on the internet about the wonderful benefits of apple cider vinegar. It was about organic apple cider vinegar, naturally fermented and unpasteurized. So, I brought back to Bucharest a big bag full of apples and I started working. You can see the result below.
I will tell you right from the start that it was great, I didn't even imagine it would be so flavourful, just enough sharp and so pleasant. I like that it doesn't need to be kept under special conditions or in airtight containers. It doesn't expire, on the contrary, it gets better in time. And, by the way, I found a new way of consuming the apples without the carbs! I read somewhere that 1-2 tbsp of this naturally fermented apple vinegar contain all the vitamins from an apple beside other properties as well.
Now we mix 1 tbsp apple cider vinegar with a glass of water and drink before eating, on an empty stomach, once a day. It's a natural way of strengthening the immune system. I recommend making apple cider vinegar, especially if you have many apples that you don't want to waste, for an efficient and healthy use. Not to mention how good it is in the salad...
I understand that the same method can be used to make other fruit vinegars. I haven't tried yet, but I will.