Uploaded August 2019 | Updated September 2026, 3 weeks ago
An easy way to make apple cider vinegar at home!
Equipment: 1L glass bottle, 500g apples, 50g sugar, warm drinking water, gauze, rubber band.
Cut 500g apples into small pieces and transfer them to a 1L glass bottle. Add 50g sugar and fill approximately ¾ full with warm drinking water. Store in a warm, dark place for 3 weeks. Filter and transfer to another glass container for storage.
Apple cider vinegar is a popular salad dressing and marinade. It has a less pungent smell and lower acid concentration than regular vinegar. It is derived from apples with the help of bacteria living on apple peels, Acetobacter aceti. First, under the influence of various microorganisms, sugar is broken down to ethyl alcohol in a process known as fermentation. And the Acetobacter aceti, in turn, process ethyl alcohol into acetic acid, leading to the gradual formation of apple cider vinegar. It mainly consists of organic acids, containing acetic, malic, lactic, oxalic, and citric acids. It also contains micro and macro elements such as sodium, potassium, calcium, and more. Its acetic acid concentration usually ranges from 3-6%. You can use the vinegar you make in your culinary exploits!
Safety precautions: perform this experiment only under adult supervision.
An easy way to make apple cider vinegar at home!
Equipment: 1L glass bottle, 500g apples, 50g sugar, warm drinking water, gauze, rubber band.
Cut 500g apples into small pieces and transfer them to a 1L glass bottle. Add 50g sugar and fill approximately ¾ full with warm drinking water. Store in a warm, dark place for 3 weeks. Filter and transfer to another glass container for storage.
Apple cider vinegar is a popular salad dressing and marinade. It has a less pungent smell and lower acid concentration than regular vinegar. It is derived from apples with the help of bacteria living on apple peels, Acetobacter aceti. First, under the influence of various microorganisms, sugar is broken down to ethyl alcohol in a process known as fermentation. And the Acetobacter aceti, in turn, process ethyl alcohol into acetic acid, leading to the gradual formation of apple cider vinegar. It mainly consists of organic acids, containing acetic, malic, lactic, oxalic, and citric acids. It also contains micro and macro elements such as sodium, potassium, calcium, and more. Its acetic acid concentration usually ranges from 3-6%. You can use the vinegar you make in your culinary exploits!
Safety precautions: perform this experiment only under adult supervision.
