Apple peels and cores ferment for weeks in sugared water to make this homemade vinegar, a slow process that means watching for the natural vinegar mother to form. Once ready, it keeps in the kitchen for months, from salad dressings to pickles.
Wash the apples and cut them into small pieces, keeping the peels and cores, then pack them into a wide-mouth glass jar.
Dissolve the sugar in warm water and pour it over the apples until fully covered, then cover the jar with cheesecloth secured with a rubber band.
Leave the jar in a dark, warm spot for 3 weeks, stirring every few days under the cheesecloth; a white film that forms on top is the vinegar mother and is completely normal.
Strain out the apple pieces and pour the liquid into clean glass bottles.
Cover the jar with cheesecloth instead of a tight lid — the fermentation needs air contact, and a sealed lid will stop it.
Üç haftalık bekleme sonunda kavanozdan gerçek elma sirkesi kokusu geldi, ev yapımı olması beni çok mutlu etti.
Kavanozun üstünde oluşan beyaz zarı sirke anası olarak kullanabilir miyim, yoksa küf mü bu emin olamadım? 3 hafta beklettim ama hâlâ tam ekşimedi, süreyi uzatmak sorun olur mu?
Evet, o beyaz katman gerçek sirke anasıdır, küf yeşil veya siyah lekeli olur, o zarsa güvenle kullanabilirsiniz. 3 haftada tam ekşimediyse ortam sıcaklığınız düşük olabilir; birkaç hafta daha karanlıkta bekletmeniz sonucu değiştirir.
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