A FAVOURITE SEASONAL RECIPE TO ENJOY THIS MONTH HOMEMADE CIDER VINEGAR BY RACHELLE BLONDEL
The wonders of using vinegar medicinally date back hundreds of years. As well as making a tasty salad dressing, cider vinegar is a great natural antiseptic that can be used safely about the home for cleaning. A teaspoon of honey with a splash of vinegar is said to do wonders for your health. A juicer is useful to get as much liquid from the apples as possible but a blender and a mesh food-straining bag will work too. Do use proper cider yeast and not baker’s yeast instead, as the results could be dire. Begin by juicing your apples. If you’re going down the blender route, chop the apples and blend them to a fine pulp. Leave in a cool place to drain overnight, then squeeze as much juice as you can. Place the juice into a large jar with a spoonful or two of the pulp. Add cider yeast (following the manufacturer’s instructions) and give it a good stir. Place muslin over the top of the jar, seal it with an elastic band and leave it to ferment at room temperature for at least four weeks. Give the mixture a swirl now and then, and remove any foam by skimming it off the top. Once the liquid tastes sour and vinegar-like, it’s ready to go. Strain into a sterilised bottle with a tight-fitting lid or cork. Add some of this to your next batch and it should speed the process along nicely.