Where does apple cider vinegar come from?

In the brief guide, we are going to answer the question ‘Where does apple cider vinegar come from’ with a detailed analysis of what safety measures are to keep in mind when using them in our daily routine.

Where does apple cider vinegar come from?

Apple cider vinegar comes from crushed, distilled, and fermented apples. It can be consumed in small amounts or as a supplement. Its high levels of acetic acid, or possibly other compounds, could be to blame for its purported health benefits. Although “dosing” recommendations vary, most are in the range of 1 to 2 teaspoons before or with meals.

How to make apple cider vinegar?

Making a cider foundation

Select apples. Despite the fact that they are fermented for a long time, the apples you choose can significantly influence the flavor of your finished vinegar. 

Try combining different apples for a more complex and deep vinegar at the end. For a slightly sharper vinegar at the end

Instead of using whole apples, save apple scraps from other dishes to make apple cider vinegar. One whole apple is roughly equivalent to two apple scraps. Freeze the peel, core, and other scraps until you’re ready to use them to make vinegar.

Cold water should be used to wash the apples. Washing fruits and vegetables before eating them is always a good idea, and the same is true when cooking or fermenting them. To remove anything you don’t want in your vinegar, thoroughly rinse and scrub your apples with cold water.

To make apple cider vinegar, you can use as many apples as you want. The more vinegar you use, the more vinegar you get! If you’re just getting started with making your own apple cider vinegar, start with three apples. 

This will provide you with a sufficient amount of vinegar while not putting too much at risk if something goes wrong. If you’re using apple scraps, wash them first before separating them from the rest of the apples.

Apples, cut into small cubes The more surface area of the apple exposed, the faster the vinegar ferments. Cut your apples into cubes with a clean knife, retaining the peel and core.

Never ferment vinegar in stainless steel. As the apple ferments, the acidity of the vinegar can corrode the steel or impart a metallic taste to the vinegar, altering its flavor. 

Pour water over the apples. Make sure the apples are completely submerged in water, as any exposed apple will rot instead of fermenting into vinegar.

For each apple, add 1 teaspoon of raw sugar. To ensure that everything is thoroughly combined, thoroughly stir the mixture. The sugar will ferment and turn into alcohol, resulting in apple cider and, eventually, apple cider vinegar. Raw sugar is best for this, but honey or any other sugar can be used instead.

Wrap cheesecloth around the jar. The mixture will still need to breathe as the apples ferment into cider and, eventually, vinegar. Use a rubber band to secure a piece of cheesecloth around the jar’s mouth. This keeps everything out of the jar while still allowing the gasses to escape during the fermentation process.

Vinegar fermentation

Store the jar in a cool, dark place. Find a location where the vinegar can ferment for an extended period of time without being disturbed unintentionally. 

Once or twice a day, stir the mixture. Stirring the mixture and moving the apples around in the jar will aid in the fermentation process.

If you notice the apples rising above the water, use a fermentation stone or something else to slightly weigh them down and ensure they’re submerged.

Allow the apples to settle to the bottom of the jar. Keep an eye out for bubbles that indicate the fermentation process as you check on the apples every day or so. 

Pour the cider back into the jar after straining the apples. Strain the apples from the cider using a plastic sieve or another piece of cheesecloth. Avoid using metal in this step, as it can disrupt the fermentation process.

Ferment the cider for 3 to 6 weeks, stirring every few days. This is the point at which the apple cider begins to ferment into apple cider vinegar. Every 3 to 4 days, give the jar a gentle shake to move the vinegar around as it ferments.

The sweet cider scent should begin to develop a slightly more tangy aroma after this time. This indicates that the fermentation is taking place and the cider is turning into vinegar.

The longer the vinegar ferments, the stronger the flavor and tang will be. After about 3 weeks of fermentation, begin tasting the vinegar every few days until you achieve the desired taste and acidity.

Other FAQs about Apple Cider that you may be interested in.

What does acv mean?

How to store apple cider vinegar

Can apple cider vinegar go bad in the fridge?


In the brief guide, we discussed answering the question ‘Where does apple cider vinegar come from’ with a detailed analysis of what safety measures are to keep in mind when using them in our daily routine.




Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.