Apple Cider Vinegar Recipe
If you’re anything like us and slightly addicted to your daily ACV fix then then we’re taking it to the next level and making our own, all thanks to Liam from Refresh Juice + Cleanse.
Liam spends most of his days (and nights) making cold-pressed juice at Refresh HQ in Perth. He’s a keen advocate for reusing, reducing and recycling as much as he can to reduce the environmental impact that comes with running a business. One thing he does has in abundance is fruit and veg pulp, a byproduct from juicing. And the apple pulp goes straight into creating his tasty vinegar.
On drinking ACV, Liam’s philosophy is pretty simple. ‘Personally, the most important benefit of drinking ACV is to maintain my body’s Ph level. I can’t afford to get sick, and I feel ACV keeps me healthy, detoxifies the liver and keeps my insides clean. Disease, illnesses, and infections can’t thrive in an alkaline environment, which is what I am aiming for” Liam.
So what are the top tips in making your own ACV.
- Patients are key. It’s a fermented food so you’re going to need to wait around 6 - 8 weeks. Relax, good things come to those who wait. And there is a deep satisfaction with creating something delicious yourself from scratch.
- It’s SO simple to do. 3 ingredients are all you need. Apples (cores, pulp, peels), a little cane sugar and water.
- Trust your gut. Everyone has a different palate, you’ll need to taste your vinegar after a few weeks. Think about what flavour profile that you’re looking for with your batch “I like it to be mild and smooth, with a little sweetness and sharp (not harsh) finish. It should be tasty to drink” - Liam.
Refresh Juice + Cleanse ACV
Recipe + Method for a 5L batch
1kg apple pulp
330gm raw cane sugar*
5L water, tap is fine
*The sugar is vital and is converted into vinegar throughout the fermentation process.
- Combine all the ingredients and stir well. Then transfer into a jar with a breathable lid. Store in a cool and dark place. We suggest a muslin cloth works great to cover the top of the jar. Secure the muslin in place with a piece of string or elastic band. This is great for airflow and will prevent any contamination.
- 4 week’s later. Strain the ACV and store again in a jar with a breathable lid. Same as above, muslin cloth to cover the top of the jar.
- 2 - 3 week’s later. Give your ACV a taste. If you’re not happy with the strength of your vinegar then leave for longer and check weekly.
- Once you are happy with the flavour to give it one more strain, then you’re good to go!
Store the finished product in smaller jars with sealed lids.
Remember ACV is a live fermented food containing good bacteria, protein, and enzymes, so it’s best kept refrigerated/cool.
Your batch should keep for around 12 months if stored correctly.
ACV really is an ancient natural food and has endless amazing uses from curing sore throats to keeping hair shiny and a great natural household cleaner. Here are Liam’s tips on how to use your ACV.
- The trusty salad dressing is a great way to “hide” the taste if you’re new to ACV. Just remember the fail-safe 1 part vinegar to 3 parts oil rule and get creative from there.
- I occasionally (once a week or every two weeks) brush my teeth with ACV, as it helps to remove stains. But keep in mind too much acid is bad for your enamel.
- Pickling. Use your delicious vinegar to pickle some veg next time you have a glut of carrots or cabbage.
Refresh Juice sell their juices alongside their ACV online at www.refreshjuice.com.au
Thanks so much for sharing guys xx
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