- 3 whole apples or scraps from about 6 apples
- 2 tablespoons raw sugar
- Filtered water to cover – I used about 3 cups but you might need more or less depending on the size of your container
- Large glass jar
- Paper towel and a rubber band
- Fermentation stone or cabbage leaves to keep the apples submerged (optional)
- Wash and roughly chop your apples into one-inch pieces. Place them in a clean jar.
- Mix the sugar with 1 cup water and pour on top of the apples. Add more water so that apples are covered by about an inch.
- To keep fruit flies away, cover the jar with a paper towel and secure it with a rubber band.
- Depending on how small your apple chunks are, you might find that some pieces float to the top. If they continue floating after 24 hours, use a fermentation stone or large cabbage leaves to weigh them down and keep them fully submerged. This will prevent mold from forming in your vinegar.
- Place the jar in a warm pantry for 2 weeks. Strain out the liquid and discard the apple pieces.
- Return the liquid to the same jar. Cover it again and place it back in the pantry. Continue fermenting for an additional 4 weeks, stirring every few days. After 4 weeks, taste test your vinegar. Once it reaches an acidity you like, transfer to a bottle and begin using it.