Kombucha Apple Scrap Vinegar
I like to make this recipe during apple season when apples are abundant and I will be collecting a lot of apple scraps from baking and juicing!~Donna
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Servings: quarts
  1. Remove the peels and cores from your apples and save them. ( I like to collect these when I am juicing or making applesauce.)
  2. Add the apple scraps, cores, and peels to a quart mason jar with your water, kombucha, and honey. (Add SCOBY if desired.)
  3. Cover with a paper towel (or a cloth and a rubber band).
  4. Allow to ferment for 1 month.
  5. After 1 month, strain your mixture. You will have a vinegar SCOBY on top of your batch. Discard this and strain out the apple peelings and cores.
  6. Strain just the liquid into your mason jar. Cover with a cloth and rubber band again for an additional month.
  7. After your second month, you can bottle your apple cider vinegar in any glass jar with a lid. Store in a cabinet for months and months to use as you would store-bought vinegar!
Recipe Notes

You can add a kombucha SCOBY on top of your batch to keep the apples under the water.