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!
Servings: 2 quarts
- Remove the peels and cores from your apples and save them. ( I like to collect these when I am juicing or making applesauce.)
- Add the apple scraps, cores, and peels to a quart mason jar with your water, kombucha, and honey. (Add SCOBY if desired.)
- Cover with a paper towel (or a cloth and a rubber band).
- Allow to ferment for 1 month.
- 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.
- Strain just the liquid into your mason jar. Cover with a cloth and rubber band again for an additional month.
- 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!
You can add a kombucha SCOBY on top of your batch to keep the apples under the water.