Makes about 3 1/2 cups (850 mL) “fermented” vinegar.
Apple cider vinegar is easy to buy for a small price. But making your own is even easier. If you buy organic fruits, the skins are perfectly safe to eat. We’ve got a few ideas for using up your fruit peelings, which might just help neutralize your global footprint, but we’ll start with healthy and fermented vinegar. We can sip apple cider vinegar diluted with water to start every day, but there are hundreds of other wonderful ways it can be used.
Cider vinegar is delicious splashed into many recipes, from soups to meats to seafood. We’ve created a Maple Apple Bear Butter that also lends itself well to a little added splash of cider vinegar.
Clean and sterilize 1.5 L canning jar. Press and mash down apple peels, cores, and bruised chopped apples along with ginger root into jar.
Dissolve sugar in enough distilled water to cover apples. You will need to press down—apples need to be completely submerged. Add a little more distilled water if needed. Weigh down apples with a heavy sterilized weight that fits into jar. Cover with cheesecloth and secure with rubber band.
Leave in a dark place at room temperature for about 3 weeks. Check on it every couple of days to make sure fruit is still submerged and no mold is growing. Apples exposed to air will cause mold. Be quick to scoop out mold and discard. The mold will not spoil the vinegar unless it goes deeper inside the jar.
Note: do not mistake mold for the "mother" which is the culture of beneficial bacteria that makes fermentation work more quickly.
After 3 weeks, the apple mixture will smell rather sweet. Strain and return liquid to jar. Cover with cheesecloth and rubber band and allow it to rest at room temperature for another 3 weeks. Stir every few days.
It will turn in scent and suddenly reach a tartness, at which time it's ready. Apply canning lid on top and refrigerate before use.
This recipe is part of the All In collection.
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.