The Miracle of Apple Cider Vinegar

From weight loss to reflux, ACV has you covered

Jordan Fraser
Nov 11, 2019 · 6 min read
Photo by LuAnn Hunt on Unsplash

In the current fermenty climate of 2019, we find ourselves with a lot of sexy ferments claiming their share of modern day fame.

In this moment in time, people are rejecting complicated and factory-sterilised foods in favour of natural, simple, and organic alternatives.

There was once a time after the second world war when processed food was all the rage.

The belief was that processed foods made in a factory were free from the germs living on human hands. If a robot made it, it must be healthy.

We’ve come a long way since then, we’ve even come to a point where bacteria is being celebrated.

Everybody knows the wondrous Kombucha and its many claims, but how about apple cider vinegar?

Photo by Daria Volkova on Unsplash

Apple Cider Vinegar (ACV) is well-known in its own right. It’s proven to be effective in the fight against weight gain and diabetes. People love the effects, but people don’t love the taste.

There’s nothing so jarring as a cupful of vinegar blasting its way down your throat.

But what I love about it is how freaking easy to make it is. Where kombucha is insanely finicky and easy to mess up, ACV is practically foolproof.

Also, kombucha isn’t nearly as scientifically miraculous. Plus it’s sugary, so it really should be a treat.

ACV is loaded with acetic acid, which is an effective soldier in the fight against bad bacteria and fungus. Acetic acid is also a main ingredient in treatments that fight ear infections.

Acetic acid is part of what gives the vinegar its high acidity, which can make it hard to drink. Although if you’re drinking it straight, you’re bananas. Some health professionals warn that you’re at risk of damaging your throat.

I personally like to dilute it into a glass of water with a squeeze of lemon.

Anyway, this high acidity can be good for your stomach. I’m someone that gets acid reflux, but when I saw the doctor about it, he said its actually being caused because my stomach isn’t acidic enough, not that it’s too acidic.

He recommended foods (such as ACV) with high levels of acidity could help my condition improve.

I’m also suppose to just eat healthier. Argh.

ACV is also scientifically proven to lower your blood sugar level, which is amazing for people with diabetes or people at risk of diabetes.

Or people like myself who just consume far too much sugar.

Photo by Bárbara Montavon on Unsplash

Like with anything else, you can buy it. However also like with everything else, it’s easy to accidentally buy something crappy and think it’s going to be healthy.

It’s too easy to find something artificial or of substandard quality and think it’s going to give you the amazing benefits of ACV. But you have to be careful.

Look for vinegar that isn’t pasteurised (which is a process that intentionally kills all the bacteria inside, so what’s the point of drinking it?) And which ideally contains the mother. If it contains the mother it’ll have lots of floating bits inside.

Without the mother you may not experience any of the benefits of pouring vinegar down your throat.

Sounds risky huh?
Yeah, it’s better just to make it yourself.

My homemade batch of apples

Lot of people will say that you should use apple scraps to make apple cider vinegar, and that works great if you have apple scraps.

I’m not someone that ever eats apples, so I had to buy them especially for this.

Cut your apples into coarse pieces and fill a fermentation jar about three quarters full. It’s very important that you don’t use a metal or plastic container.

Metal will react badly to the acidity, and over time plastic will leak trace amounts of chemicals into the vinegar. It’s better to stick with a fermentation grade glass. (One that’s not going to shatter under pressure).

Having an automatic burper in the lid will really help. This lets the carbon dioxide escape without letting in oxygen. If you don’t have that, don’t forget to crack the lid a couple times a day.

Once your jar has enough apples, add sugar. I add 2 tablespoons of sugar for every three large apples in the jar.

After your sugar, add water until it reaches a couple inches from the top. Make sure you leave “headspace”. This is the room we leave for gasses to build up so that the jar doesn’t shatter.

Also, make sure your apples are completely covered. If need be, you can add a weight into the jar to hold the apples underwater.

Once you’ve filled your jar, close the lid and give it a good shake. Try to make sure as much of the sugar dissolves as possible. Although I’ve seen this work regardless of how dissolved you can make the sugar.

Over time the acid starts to strip away the apple skin

After a few days your jar is going to become extremely active.
You can tell it’s active because of the bubbles constantly running up the apples and escaping to the surface.

If you can’t see them, give the jar a little swivel with your hand and you should see them race to the top.

If your jar is sealed, ensure that you’re burping it regularly.

After 1 to 2 weeks the activity inside will die down. Once the action has settled right down, the apples are done.

Strain the apples and keep the liquid inside the jar. Re-seal it and let it continue to ferment. At first it won’t be very active, but after a few days it’ll start back up.

If you’re lucky, your batch will grow a SCOBY.

Symbiotic
Culture
Of
Bacteria and
Yeast

A SCOBY is a valuable living organism made up of yeast bacteria. It will float on top of your vinegar and ensure it turns out perfectly.

Once your vinegar is done, you can save the SCOBY in the fridge. Just make sure you store it on top of some of the vinegar to keep it alive.

When you’re making your next batch, add it to the mixture and you’ll be done in half the time! You’ll also ensure a better result.

Alternatively, SCOBY’s can be made into delicious gummy candy, or used to make a certain something else… kombucha.

Photo by Adem Djemil on Unsplash

After a few weeks your vinegar is done. Make sure its at the acidity and flavour that’s right for you, then put it into the fridge to stop the fermentation process.

When you wake up in the morning, add a shot of the vinegar into your glass of water. It’s going to curb your appetite, and foster a healthy community of probiotic bacteria in your gut.

It’s an excellent addition to your diet and will promote good health. Just be sure to brush your teeth after you drink it. It’s not so kind to your teeth if you leave them uncleaned. (Because of the acidity).

Want more probiotic ways to increase your health? …


Sugar-Free-Zone

Your guide to living a SUGAR FREE low-carb lifestyle.

Jordan Fraser

Written by

I live in Shanghai, China. Which means I have access to fabulous dumplings and overpriced butter 🇦🇺 🇨🇳

Sugar-Free-Zone

Your guide to living a SUGAR FREE low-carb lifestyle.

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