Apple cider vinegar

Make 2-3 bottles

Ingredients

• 2 kg apples, unwashed
• 1 cup sugar or fructose or ¾ cup honey
• 3 ½ litres non-chlorinated water

Method

1. Chop apples into a bucket – including pips and stems.
2. Add water and sweetener and dissolve in some of the water.
3. Cover with a clean towel and leave at room temperature to ferment for 10 days, dunking apples every day.
4. Strain through muslin into glass or ceramic bottles, leave uncorked and the liquid will turn into vinegar in about two weeks, with sediment in the base and scum on the top.