Apple cider vinegar benefits have been known for a long time; it is a completely natural product, resulting from the fermentation of apple juice to hard apple cider followed by a second fermentation to apple cider vinegar.
This natural product retains all the nutritional goodness of the apples from which it was made plus it is fortified with the extra acids and enzymes produced during the two fermentation steps.
It’s the sum of all these ingredients that give apple cider vinegar its amazing health benefits.
Beware – Not all apple cider vinegars are created equal!
Many commercial apple cider vinegars have been pasteurized, filtered, refined or distilled in order to make the product look good, and thereby more appealing to the general public.
Unfortunately this extra processing destroys much of the healthy goodness and thus many of the apple cider benefits that were in the product in the first place.
The best type of apple cider vinegar to use is one made from cold pressed, organically grown whole apples, in which no chemicals or preservatives have been added, which contains the “mother of vinegar”, and is not pasteurized. The “mother of vinegar” is a natural gelatinous substance formed during the last fermentation step.
This type of wholesome apple cider vinegar can be readily found in most health food stores and can be conveniently purchased online. Alternatively, you can brew your own nutritious apple cider vinegar at home. It’s surprisingly easy to do and the whole family can be involved, here is how:
Homemade Apple Cider Vinegar
- 5 apples of choice – stems removed
- 1 Cup of raw sugar or raw local honey
- Filtered water
- Wash and chop your apples into medium sized pieces, no smaller than 1”
- Place them in a sterilized 1 gallon wide mouth glass jar, no more than half of the jar.
- Mix the sugar or honey with 1 cup of water and pour on top of the apples until all of the apples are covered.
- Cover the jar with a cheesecloth and secure it with a rubber band.
- Place the jar in a warm, dark place for about 1 week, stirring at least once a day.
- Strain out the liquid and discard the apple pieces.
- Return the liquid to a clean jar or multiple jars if you desire and cover it again with your cheesecloth.
- Return the jar to the same warm, dark place for roughly 3 to 4 weeks.
- After the first 4 weeks, you can begin to also taste your vinegar and once it reaches an acidity you like, strain it one more time and transfer it to clean glass jars and begin using it.
Apple Cider Vinegar is one of nature’s miracles, it has so many benefits to us and to our animals but that is for another day.
Do you use ACV? I would love to hear your experiences and feedback so please leave me a comment below.
Until Next Time.