Apple Cider Vinegar.
Elixir of the Gods.
These are just some of the things that spring to mind when I think of Apple Cider Vinegar.
A long time ago, when books were still the method of learning, way before the WorldWideWeb and Dr. Google, my husband brought home a book by Patricia Bragg (of Braggs Health Industry fame) simply titled Apple Cider Vinegar. It fascinated us with the wide claims of health and well being, so started our own experimentation and love affair with the stuff. Our great grandparents made claims of “An apple a day keeps the doctor away”. Truer words were never spoken! The doctrine of Signatures of Wholefoods that the Ancients taught, pointed to the fact that everything in nature belongs to one of the different geometrical shapes in nature; square, circle, oval, spiral and star, to name a few. The classic spiral shape can be found in land and sea molluscs, the square in the stems of mint plants and of course man is considered to be star-shaped (remember Leonardo da Vinci’s famous drawing of a man with arms and legs splayed out in the 5 pointed star shape. Well, an apple when cut in half also displays the 5 pointed star shape. Hence, apples are the food that most nurtures all the parts of the human body! The point that I am getting to, is that ACV is made from apples! So in effect, it’s our best natural medicine!
Buying good quality ACV is a costly business, specially while living frugally. 500ml can cost anything from NZ $12 – $17. So a few years ago, I decided to intuitively make my own. I reckoned it couldn’t be that difficult. And with a little patience on hand, it is easier than you would think!
How to make ACV at home:
- Find a suitable jar to take 1-2 litres of liquid (I found the perfect pottery jar with lid at a local Opp Shop/second hand store for $6)
- Fill the jar/bottle with filtered or boiled and cooled water
- Cut up roughly 2 apples into chunks and throw into the water
- Cover and place in a cool, dark place for about a week
- Skim off the foam that collects on the top every 3 days or so
- After a week, remove the browned, softened pieces of fermented Apple and throw in another batch of freshly chopped apples
A great way to use up discarded cores and skins from other applications
- Repeat this process for up to 6 weeks, tasting it through a straw to check on the strength of the brew. If it tastes weak, continue process for another week or two until desired strength is reached.
If it is the desired strength, remove all foam and apple bits and decant into bottles.
Tip: I have just started a new batch of ACV as it is Apple season and lots of apples are falling on the ground at the moment. Someone gave me a tip to add pure Apple juice to the blend, which I have done. 1 cup of freshly squeezed Apple juice added to my normal mix and 3 weeks on, it seems to be fermenting at a much faster pace!
How to take:
Mike likes to drink a half cup of water with a tspn ACV before each meal to help with digestion. I prefer mine in a cup of warm water, with 2 tspn ACV and a tspn honey to sweeten, in winter, to ward of colds and the dreaded “lergy”. Anyhow, it is definitely an acquired taste, but once your taste buds accept it, it is a nice treat!
Hippocrates, considered to be the Father of Medicine said:” Let food be thy medicine and let medicine be thy food.” Wise man! He also said, “A wise man should consider that health is the greatest of human blessings.”
There are many roads to Rome, and as with everything in life, many recipes for one dish, so I welcome other comments to how you make yours, or how you take it or what you take it for! Do your homework and you will be astounded by the many uses for ACV. And if not already part of your daily routine, I challenge you to take it up! Even if only to flavour your favourite salads!
Enjoy! Ce’ la Vie! ACV!