Fermentation Journey: Making Raw Apple Cider Vinegar The “Lazy” Way

Описание: 🔸After years of using apple cider vinegar for just about everything from salad dressing to facial toner, I decided to take the plunge and start to make my own raw, unfiltered, and unpasteurised apple cider vinegar.

🔸In this video, I explain why I am deep diving into the world of fermentation in 2026, and give a detailed step-by-step of my first time making ACV using shop-bought raw, unfiltered, and unpasteurised apple juice and the vinegar pellicles.

🔸 Raw Apple cider vinegar is a source of probiotics (from the mother or the pellicle), vitamins, minerals, and antioxidants; its consumption has been shown to positively affect digestion, blood sugar levels, the immune system – because of its anti-inflammatory properties – among other benefits. Like anything, I believe that everybody reacts to it differently. I can only speak for myself here, and I can say the consumption of raw ACV has greatly benefited my digestive health as well as my skin (as a skin toner). I mostly consume it in salads.

0:00 Intro
2:04 Vinegar pellicle and fermenting foods.
3:35 Wild Fermentation by Sandor Ellix Katz
4:55 Making ACV with shop-bought vinegar
6:02 Day 3
7:47 Day 5
9:07 Day 7
11:56 Day 8
12:40 Day 13
14:06 Day 26
16:53 5 weeks later: bottling vinegar and storing vinegar pellicles
23:55 Tasting the vinegar pellicle.