Making raw, probiotic-rich apple cider vinegar at home is easier than you think. All you need are apples, sugar, spices, and patience. This recipe not only gives you delicious ACV but also grows a healthy SCOBY (symbiotic culture of bacteria and yeast) that you can save and reuse. Here’s how it works: The apples, sugar, and water create a natural environment for wild yeast and beneficial bacteria to thrive. Over time, they convert sugars into alcohol, and then into vinegar. The spices like cinnamon, ginger, star anise, and juniper berries add warmth, depth, and subtle aromatics, making your vinegar uniquely flavorful. (2) 64 oz mason jars or 1 gallon glass jar Ingredients: 6–8 organic apples 2 cups cane sugar Filtered water 4 cinnamon sticks 2-inch piece fresh ginger, sliced 2 star anise pods 4 whole cloves 8 whole allspice berries 8 juniper berries 2 bay leaves Instructions: • In a clean, sterilized wide-mouth jar, dissolve the cane sugar in a small amount of filtered water by stirring well. • Add the apples, cinnamon sticks, bay leaves, ginger slices, star anise, cloves, juniper berries, and allspice berries. • Pour in the remaining sugar water, then add more filtered water until the ingredients are fully submerged. Leave 1–2 inches of headspace at the top to allow for bubbling during fermentation. • (Optional but recommended): Place a fermentation weight or a small glass jar on top to keep the apples submerged. This helps prevent mold. • Cover the jar with a breathable cloth or folded paper towel, securing it with a rubber band or jar ring. This allows airflow while keeping out dust and contaminants. • Store the jar in a warm, dark place for about 2 months. After the first week, you should notice bubbles. This is a sign of active fermentation! • • After 2 months, strain out the solids and return the liquid to the jar. Let it ferment for an additional 2–4 weeks, stirring occasionally with a wooden spoon to deepen its tangy flavor. • Once the vinegar tastes to your liking, transfer it into a clean, airtight glass bottle. Store in a cool, dark place. You’ll also notice a thin, jelly-like layer forming on the surface. This is your SCOBY (symbiotic culture of bacteria and yeast). Save it in a little vinegar for your next batch! Need to Know • Always use clean, sterilized jars and utensils to prevent contamination. • Fermentation is a living process bubbles, cloudiness, and a thin jelly-like SCOBY forming on top are all healthy signs. • Store your jar in a dark, warm spot (65–75°F) and avoid metal utensils, as vinegar can react with them. • Once your ACV is finished, strain and bottle it in glass containers with airtight lids. Keep in a cool, dark place. SCOBY storage: If you’re not ready to start a new batch right away, transfer the SCOBY into a jar with a cup or two of finished vinegar, cover with a breathable lid, and store at room temperature. It will remain alive and ready for future brewing. This process takes a little time, but the reward is a raw, unpasteurized vinegar that supports gut health, balances digestion, and brings rich flavor to your kitchen creations. Fermentation is patience turned into nourishment. #homemadevinegar #applecidervinegar #fermentation #guthealth #probiotics - @roshellezielinski