Wednesday, August 4

Apple cider vinegar: how to make it homemade

The health benefits of raw apple cider vinegar they are totally awesome. In fact, in recent months, health and nutrition trends have focused on talking about the properties of this magnificent natural product, which has become an important trend in naturopathic medicine. The truth is that experts and science agree that the only rule to really get its benefits is: consume a good raw and organic vinegar. While there are great alternatives on the market, a great option is to learn how to make homemade apple cider vinegar. It is the best way to guarantee that it is a pure vinegar and free of additives. The best? You can make it at home with the remains of apples that you would probably throw in the trash.

Today we will share a homemade vinegar recipe, which is really simple and easy to make, all you need is patience! Since it takes a few weeks for the fermentation process to take place. Before that, let’s talk about the exceptional qualities that make apple cider vinegar one of the most important products of the decade. The word vinegar originates from the French term “Sour wine”, which translates as bitter wine and that is why its first versions arose as an accident when wanting to make apple wine. So probably many years ago in France they were very disappointed to find that their wine supply had gone bad. The rest is history since currently, apple cider vinegar has become quite popular: It stands out for its uses in cleaning the home, improves digestion, is a good ally for the skin and wounds, and has positioned itself as a powerful detox agent that benefits weight loss.

Apple cider vinegar is the result of a two-stage fermentation process: In the first stage, the yeast that is present in the air and in the fruit feeds on sugars and releases alcohol as a by-product. While in the second stage, this alcohol is oxidized to acetic acid (vinegar) by bacteria. All this complex process results in a liquid rich in minerals such as potassium and magnesium, many vitamins, probiotics and beneficial enzymes. Its content is particularly striking in a substance called acetic acid, which has the ability to kill bacteria that are harmful to humans while supporting and nurturing ‘good’ bacteria that protect us from disease. That is why apple cider vinegar is a great ally of intestinal health, skin and the functioning of the immune system, and thereby enhances immunity. It is also associated with no side effects.

In summary integrate the consumption of apple cider vinegar into your daily dieta, it’s completely a hit. Although it is not a miracle product, nor does it replace proper medical monitoring at any time, it is related to magnificent qualities that are worth mentioning.

– It is a great natural laxative and can improve digestion.

– Lowers blood sugar levels and improves insulin sensitivity.

– Increases satiety and helps people lose weight.

– Reduces belly fat and has qualities to accelerate metabolism. A tablespoon contains only 3 calories, it is satiating and therefore a good supplement to accelerate weight loss.

– It is a good natural ally to reduce high cholesterol levels.

– Lowers blood pressure and improves heart health.

– It is a powerful antioxidant, of great help to fight free radicals and thus reduces the risk of chronic diseases.

– It has anti-aging properties, therefore it improves the appearance of the skin, hair and nails.

How to make homemade apple cider vinegar?


  • 2 cups apple peels and cores
  • 1 tablespoon of raw honey or 1 tablespoon of sugar
  • 3 cups of filtered water
  • -Utensils: 1/4 gallon glass jar, rubber band, clean piece of cloth.

Preparation mode:

– Put the apple pieces in the glass jar and fill it with purified water.

– Add the raw honey and shake until it dissolves.

– Cover the jar with the piece of cloth and a rubber band.

– Let the jar rest in a dark place for about 3-4 weeks.

– Stir the mixture from time to time and make sure the apple pieces are completely submerged

– After 3-4 weeks, strain the apple chunks and any residue.

– Allow the liquid in the jar to sit for another 3-4 weeks

– Then it will be ready to use!

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