Green Goddess Apple Cider Vinegar by Wendyl Nissen:
1 bucket cooking or Granny Smith apples
3 cups white sugar
1. Boil enough water to fill a plastic bucket. Let cool. Wash, chop and roughly process the apples – skins, cores and all – in your food processor. Add the cooled water and the apples to the bucket. Cover with a tea-towel or loose lid and stir daily for a week.
2. At the end of the week, strain and add the sugar to the liquid. Stir to dissolve.
3. Pour into a clean bucket and leave in a cool cupboard for two months. When the “mother” ( a sort of leather translucent skin) forms on top of the liquid, your cider vinegar is ready to strain
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