Did you know that you can make your own apple cider vinegar with just some apple peels and cores and water…and a bit of patience? I didn’t know either until I started doing a bit of research.
We use lots of apple cider vinegar on our farm for its wide array of health benefits for us and for our chickens. I consider it one of the ‘Holistic Trinity’ of chicken keeping and vital to my and my husband’s health, as well as a key ingredient in any good Pie Crust! [As the vinegar evaporates during baking it pushes the layers of crust apart to result in a super flaky crust]
Apple cider vinegar with the ‘mother’ in it, such as Bragg’s, is raw and unpasteurized and has the most benefits. The mother is basically a yeast/live bacteria natural concoction that helps balance bacteria in the intestines of humans AND chickens. However, it’s not cheap and we go through quite a lot of it, so I started researching how to make my own.
There are tons of blog posts and articles about making your own apple cider vinegar. I looked for the cheapest, easiest way I could find that seemed to yield good results on a consistent basis. Mother Earth News published an article that was the most straightforward of any I read and sure enough, it’s not only easy, but you only need apples and water (sugar is optional, although the fruit sugars will suffice)….and some canning jars and cheesecloth. No special kits or ingredients.
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