Apple scrap vinegar by Chef Tristan Welch
Apple scrap vinegar is a delightful and sustainable kitchen mix that transforms apple scraps, such as cores and peels, into a tangy and versatile vinegar. It’s a fantastic way to reduce food waste with apple parts that might otherwise be discarded.
Image
![Jar of apple scrap vinegar surrounded by apples.](/sites/default/files/styles/large_3_2_768x512/public/4567776/2024-05/FW_apple%20scrap%20vinegar.jpg?itok=ixSRw3iW)
Hints and tips
- Use your apple scrap vinegar in salad dressings, marinades, as a cooking ingredient or even for household cleaning.
- Remember vinegar-making can be a somewhat variable process so don’t be discouraged if it doesn’t turn out perfectly the first time.
Ingredients
- apple scraps
- water
- caster sugar
You will also need
- a breathable cloth or paper towel
- a clean glass container
- a rubber band or string
Method
- Collect apple scraps from the cores, peels and any leftover apple parts. Ensure they are clean and free of any mould or rot.
- Use a clean glass container and add the apple scraps until it’s about two-thirds full.
- Place on a weighing scale and pour room-temperature, filtered water into the container until the apple scraps are fully submerged. Leave a little space at the top to allow for expansion during fermentation. Take note of the quantity of water and add one tablespoon of sugar for every 250ml of water.
- Stir well and cover the top of the container with a breathable cloth. Secure it in place with a rubber band or string, ensuring airflow.
- Keep at room temperature and stir the mixture daily for the first 3 to 4 days. You’ll start to notice bubbles forming as the natural yeasts in the apple scraps begin the fermentation process.
- After about 2 to 4 weeks, or when the apple starts to sink, strain out the apples from the liquid using a fine-mesh strainer or cheesecloth.
- Recycle or compost the apple. Return the liquid to the container.
- Cover the container again with the breathable cloth and allow it to continue fermenting for an additional 2 to 3 weeks, or until it reaches your desired level of acidity and flavour.
- Once you’re happy with the flavour and level of acidity, transfer the apple scrap vinegar to a clean, sealable bottle or jar. You can store it in the refrigerator or a cool, dark place.