Kombucha Apple Scrap Vinegar

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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

Ingredients

  • 4 apples – scraps and cores
  • 3 1/2 cups Water spring or filtered with minerals
  • 1/4 cup Kombucha
  • 2 tablespoons honey
  • 1 kombucha SCOBY – cut to fit the jar

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Instructions

  • 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 one month.
  • After one 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!

Notes

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