I decided I wished to try to make vinegar. I use just enough that it felt like a positive. But also, I would rather make something then buy something if I can. And, no I am not a chef. I just feed people. Why does it have to be chefs who like to experiment and not crazy ladies in their own kitchen?
I bought six organic apples from the grocery store. For this, bruised was better so I could buy the ones that were not very nice. I took them home, washed them, and sliced them up. Into a large jar they went.
I covered the apples with filtered, unchlorinated water. The lid went on. This lid actually has a place for a fermentation/brewing airlock so I decided to use it to make sure that there was not an explosion or breakage as the vinegar fermented.
The jar went onto a dark counter. September first is when it is supposed to be ready and I will see. I am already thinking about starting another in about three months so I can have an endless supply or able to gift some. I am also thinking berry fermented vinegars may be interesting. I just like to experiment. I think I am going to need more shelves.