Makes about 1/2 to 1 quart (500 mL to 1 L).
Don’t throw away those apples that are spongy and past their prime or the peels and cores from making your favourite apple dishes! You can quickly give these castoffs new life as delicious and nutritious apple vinegar. With minimal effort and a minor time and cost investment, the simple process provides delicious, health-building vinegar in a couple of weeks.
You’ll notice there is sugar in this recipe. It acts as a natural preservative so the apples don’t just rot, and it provides food to encourage the growth of probiotic cultures. Apples aren’t high in natural sugars, so without the added sugar, they would just grow mold and other unwanted microbes. But don’t worry: the beneficial bacteria eat most of the sugar, causing them to multiply as they go. The result: high quantities of beneficial, health-building bacteria.
In a pitcher or large measuring cup, mix together the sugar and water, stirring if necessary to encourage the sugar to dissolve.
Chop the apples into quarters, and then chop each piece in half. Place the apple pieces, cores and skins included, in a 1 to 2 quart (1 to 2 L) jar or crock, leaving about 1 to 2 in (2.5 to 5 cm) at the top of the jar.
Pour the sugar-water solution over the apples, leaving about 3/4 in (2 cm) at the top of the jar. The apples will float to the top, and some wonu2019t be submerged, but thatu2019s okay.
Cover the opening with a few layers of clean cheesecloth, and attach an elastic band around the mouth of the jar or crock to hold the cheesecloth in place.
Every day, remove the cheesecloth, and stir to cover the apples with the sugar-water solution, re-covering with the cheesecloth when youu2019re done. You must do this every day to ensure that the apples donu2019t go moldy during the fermentation process.
After two weeks, strain off the apples, reserving the liquid; you can add the apples to your compost. Pour the liquid into a bottle, and seal with a tight-fitting lid or cork. The vinegar keeps for approximately one year.
This recipe is part of the Delicious Fermented Foods collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.