Homemade Unfiltered Apple Cider Vinegar with the Mother

The benefits of Apple Cider Vinegar are phenomenal. And I'll touch on them in a few - but for now - here's how to make your own!


10 apples, cored and peeled


Wash, peel and core 10 apples. You can also save cores and peels and freeze for this purpose (great if you have kids!)/

Mix together 2 cups water with 2 tbs sugar (This depends on the amount you make...). Using a large glass jar, place the apple cores and peels in - then fill with the sugar water solution until it is covered about 5 cm over the top of the peels/cores. At this point you need to weight it down as it needs to be completely submerged. I use a ziplock bag filled with water to weight it down...
Cover with a kitchen towel - and then an elastic band to keep it in place.
The mixture should bubble atleast by day 3 - this is a good thing!.
After a week, strain out the apple solids and pour the liquid into sterilized jars...leaving about 5cm air at the top.
Cover each jar with a kitchen cloth held in place with an elastic band.
Store the jars in a dark room temperature place and wait for about 2 weeks. A film will start forming on the top, open the jars and stir it in - it will settle at the bottom and more will develop on the top. after another 4 weeks, the vinegar will start to get cloudy.
By around the 7th week, the colour should have gotten darker and there will be residue at the bottom. All of this is a good thing!
At this point it is ready to use and store....as time goes on flavour will intensify. Secure the lid and store for use! If you store in a cool, dark place - it will never go off...

Amazing Apple Cider Vinegar at a fraction of the cost!

Here is an amazing article and below an infographic by Dr Axe which pretty much sums all the benefits of Apple Cider Vinegar up!

Pork Meatballs in Sticky Sauce

Ingredients: 400g pork mince 3 tbs heba pap Salt and pepper to taste 1 tsp Garlic powder 1 tbs onion powder Carbsmart Sticky Braai sauce Oil...