Return to site

Apple Scrap Vinegar

Frugal, functional food

This is undoubtedly the easiest, most frugal, most useful and hence the most pleasurable substance that I have made recently. (And it is delicious) This recipe is adapted from Katz’s brilliant book ‘Wild Fermentation‘ where he calls it fruit scrap vinegar.

I use apple scraps as that is what I have the most of, however other fruit scraps will do, including banana.

When I say apple scraps, I mean the peels, the cores, the bruises, the grubs, and everything in between that is not being turned into sauce, jelly or pies. I do not use the big bruises that are obviously growing mould though. No need to wash the apples first, as the micro-organisms present in the skin aid the vinegar making process.

Vinegar is a two-step process. The first step, native yeasts turn sugars into alcohol, in this case, a weak cider, in the second step, acetobacteria turn the alcohol into vinegar with the help of oxygen.

Step one: C6H12O6 → 2 CH3CH2OH + 2 CO2.

Step two: CH3CH2OH + O2 → CH3COOH + H2O.


  • Place apple scraps in a stainless steel or plastic container
  • Cover with water
  • Add 4tbs of sugar per liter of water added
  • Use a plate to submerge the fruit pieces
  • Cover with a tea towel
  • Stir occasionally, leave for a week
  • After a week or so, remove fruit pieces and compost them with plenty of brown matter like paper
  • Allow the liquid to ferment for a further 2 weeks, still covered with the tea towel
  • Stir occasionally
  • It is done when it tastes like vinegar
  • Remove the mother and use it to start off the next batch or to turn a failed wine into vinegar (the mother is the white film that may develop, I got two mothers from my first batch!
  • Strain your apple vinegar into clean bottles and use for pickling, sauce making or for when you need apple cider vinegar
All Posts

Almost done…

We just sent you an email. Please click the link in the email to confirm your subscription!