Here in the county of Kent, the local fermentation community have been buzzing about apple cider vinegar for some time. Kent is a ‘garden county’, it has a long standing tradition of growing fruit, in particular apples, pears, cherries and soft fruits, not to mentions hops. In fact Brogdale houses one of the UK’s largest collection of apple trees with some 2,200 different varieties on one site.
We’ve used organic apple cider vinegar regularly over the last year, it’s got a number of culinary applications but in our home its main role is as a homely remedy. In the media you will come across a number of claims for its health benefits including, treatment of cold symptoms, regulation of blood sugar, support for a healthy gut, an immunity booster and even a mediator of weight loss. Although I have seen little evidence that apple cider vinegar directly causes consumers to shed pounds, its reputation as a tonic goes from strength to strength.
My own personal use of apple cider vinegar was linked to a misdiagnosis of acid reflux. It turned out that my stomach acid levels were too low not too high or escaping. To restore the balance I took 1 tablespoon of the vinegar diluted in a small amount of water before meals. It gradually did the trick, after about ten days all the signs of acid reflux had gone, however I still take a shot of the vinegar a couple of times a week. Incidentally I have been told that acid reflux can manifest similar symptoms to low levels of stomach acid, so the two are often confused. One way to tell the difference is to look for signs of undigested food in your stools. This is normally a good indicator that what you eat isn’t being broken down fully in the stomach and can be caused by low levels of stomach acid.
As a home fermenter I was particularly interested in accounts of how to make apple cider vinegar for myself. It is definitely a little more complicated than the products I’m currently working with (soya and orange kefir, red and white cabbage, ginger) but I’m keen to give it a try. In September we can normally expect the quality and quantity of local organic apples to be at their peak, that’s when I plan to start my first batch. I’m advised that it can take anything up to 12 weeks to create. If anyone out there has some experience I’d welcome more tips or first hand accounts.