Sarah Wilson is well known for her ability to squeeze the absolute most out of every ingredient, saving money and giving us some fantastic food in the process.
This recipe, from her latest book, shows how to make apple cider vinegar from apple scraps – basically, creating a really expensive, healthy and multi-purpose product from the stuff you’d normally throw away. How cool is that!
Make Apple Scraps Vinegar
This recipe for your very own ACV (apple cider vinegar) is from San Francisco’s waste crusader Anne-Marie Bonneau (aka ZeroWasteChef) who I’ve been following on the Instas for a while. It’s so clever. A great one for parents who ﬁ nd themselves peeling apples for their kids.
Makes approx. 1 litre.
- peels and cores of 3 large apples (or just the cores of 6 apples)
- 2 teaspoons sugar
- 3 cups ﬁltered water
Place all of the ingredients in a large, wide-mouth glass or ceramic jar or bowl and stir. Cover with a thin cloth and secure with an elastic band, then keep in a cool, dark place. Stir the vinegar daily.
After 4–5 days it will start to bubble and begin to smell slightly alcoholic. After 7–8 days it should start to taste sour. (If your house is cold, this process might take up to 2 weeks.) At this point, strain and compost the scraps. Pour the vinegar into a clean, 1 litre glass bottle with a swing-top lid. This will last in the fridge for a year. Yep!
Burp your vinegar
Once your vinegar is in the fridge, you’ll still need to burp it regularly – even if you see no evidence of bubbling and believe the fermentation has ended. To avoid messes – or worse, explosions – burp your stored vinegar regularly. (You’ll do it every time you use it, of course!)
Recipe reproduced with permission from I Quit Sugar: Simplicious Flow by Sarah Wilson, Published by Macmillan, RRP $ 45.00, Photography by Rob Palmer