Fermentation: Apple Cider Vinegar

Shalom Shalom!

This has been a long awaited post from a number of people.  As with every other recipe that I post, I like to test it first before getting you all to do it.  My aim is to make sure that what I'm giving you is accurate and that you would have success every time.

Now, to the topic at hand...apple cider vinegar.  I'm sure each person who follows this blog may have a bottle of raw, organic apple cider vinegar in their house.  It has many uses--from salad dresses and making alkalizing drinks to clearing up acne and as a deep cleanse for your hair.  As wonderful as it is, we mainly see one particular brand being sold in the stores.  While the brand seen is a GOOD brand--along with everything else it sells, the apple cider vinegar can get a little pricey.  

For me to start making my own apple cider vinegar was just happenstance.  I was scrolling through my Facebook feed, and saw a video on making apple cider vinegar using only scraps--like the peels and cores. I thought "Wow!  I can do this--AND save money".  I make smoothies for our breakfast every morning, and use an apple as a component.  I  thought "What a cleaver way to use something that would otherwise be thrown away".  That being said, I starting saving the apple cores and any peels and proceeded to start making my own (my first batch was made with cores and peels from apples when I made an apple brown betty dessert).  Before I started, I enrolled in YouTube University to see if I can find any "courses" on how to make it.  While there were a plethora of videos showing how to make apple cider vinegar, I've noticed that many videos used store bought apple cider vinegar (ACV).  Because I am always one who want to make my items TOTALLY from scratch, using store bought ACV didn't sit well with me. While there were some available, I saw very few videos of people making ACV without some kind of store bought "starter".  So that's what I did, and that's what I am presenting to you.

Mind you, I tried to get this entry in sooner, but over the course of this summer, I started two batches and they both gotten moldy on me.  That being said, they were thrown away.  The batch made for this entry is my third attempt of the summer, and guess what?  NO MOLD!  After you make this, I assure you, you will NEVER buy store bought again.  And if you use ACV as much as we do, making it will bring forth tremendous savings.  So without further ado, here is the recipe.  Enjoy!

As you can see, all you need is three ingredients:  Apple scraps, sugar, and water.  

The apple scraps are cores from Granny Smith apples that I use in our morning smoothies.  After making the smoothies, I take the cores and put them in a freezer bag and into a freezer--until I'm ready to make ACV with them. To do this is absolutely fine. You can use any kind of apples you wish--just know that with each apple, it could impart a different taste and/or aroma.  Like wine, apples have different flavors and notes as well. 

The sugar is just organic cane sugar. Use any sugar that you have in the house, but organic cane sugar (or cane sugar juice) is preferrable--if you choose to keep things totally organic.

The water is filtered water.  We have a water distiller in our home--so this is always at our disposal.  I would, however, caution you from using tap water due to the amounts of chlorine/chloramine and/or flouride.  If you don't have a water distiller or distilled water, then purchasing distilled or spring water would be best.

Oh, we can't forget a vessel to hold everything in, can we?  This is a VERY clean 1-gallon glass jar.  You want to make sure that whenever you are creating a ferment that you tools and vessels are as clean and sanitary as possible.  Simply wash with hot, soapy water, and for extra sanitation, you can put jar in a 225 degree oven for 20 minutes in order to sterilize it (that's how I sterilize my jars for canning).

Next, fill three-quarters of the jar with apple scraps.  Luckily, what was in the bag was just enough.  You don't want to fill it up to the top--as you want to make sure that the scraps are submerged in the liquid.  If you fill it up all the way--with the water, expect spillage and possibly...spoilage and mold.  I've done that before, and it's not good.

Next, you'll need your filtered or spring water.  Add the sugar to the water.  You'll want to add 1 tablespoon per 1 cup of water.  Since this is 4-cup measuring cup, I would want to add 4 tablespoons of sugar.

Add the sugar and stir. and there is your sugar water.  The sugar water will help attract yeast that is automatically in the air, and thus, begin the fermentation process.

Pour the water into the container over the apple scraps--until they are covered...

...like this.  They will rise to the top, but that's okay.  We have something to remedy that.

Next you're going to want to add a weight or something to keep the apple scraps submerged in the liquid.  What I have here is a cheese mold that I got for about $12 on Amazon.  If you don't have a cheese mold, find something with holes, that can fit in the mouth of the jar--in order to keep the scraps submerged. In doing this, you will prevent mold and spoilage from infiltrating your ferment.

Next, cover with cheesecloth and affix a rubber band or a string to it.  This will also keep the weight secure and the scraps emerged.

Next, label and date your ferment.  This is important--so you'll know when to complete the next step.  Allow to sit for two weeks--stirring and pushing down the apple scraps in the liquid daily (or every other day).

With a wooden or plastic spoon, stir the liquid and push down the scraps.  Eventually, the scraps will remain submerged--as they will sink to the bottom...

...like this.

As the label says, I started this batch on 8/25/2018.  Two weeks and a day later (9/9/2018), the ferment is ready for the next step

What you want to do next is strain the solids from the liquid.  Pour the contents into a bowl--with a mesh strainer separating the solids from the liquid.

Here are the spent apple scraps.  Unfortunately, because insects got into my one compost heap, I have to throw these away (until I am able to get an insect-proof composter).  I strong encourage you that if you can, put these scraps either in your compost or feed to your red wigglers (if you are making vermicompost)--in order to keep something additional out of the landfills. I will get there again...one day, lol.

Here is the empty container...almost.  At first, I thought of getting out those seeds, but decided not to because, if you see that residue at the bottom, that is the foundation for building up the "mother" (or SCOBY (symbiotic culture of bacteria and yeast) that contains the priobiotics and all of the health benefits).  Since we want to build a mother, DO NOT wash this out.  You're going to add the liquid back into the jar.  I assure you, you will have A LOT of mother--which equates to A LOT of health benefits.

Next, strain the apple scraps of any excess liquid...

...and pour the liquid back into the jar.

This is all of the liquid left.  This should yield me about two 32-ounce bottles of ACV.

Next, re-cover the jar with the same cheesecloth used in the first step of the fermentation (the weight is no longer needed at this stage), and allow to sit for one month.

One month...and one day later (10/10/2018), and the vinegar is now ready.  As you can see at the bottom of the jar, there is some dark sediment there.  That is the mother, and you more than likely wouldn't get that much if you wash out the jar prior to the second fermentation process.  Remember, the mother in anything fermented is important.  It contains probiotics and other nutrients for health.

To make it easy for me, I poured some in this four-cup measuring cup...

...and into some bottles.  These are bottles that I have left over from store bought ACV.  I decided to save them since I decided to start making my own.

Pour your vinegar into the bottles. 

If you look at this pic, I have much of the mother in there.  I want to fit that into my bottles.  So what I did was pour the vinegar alternately into the bottles--refilling the measuring cup once at halfway... 

...and voila.  Apple Cider Vinegar...with the mother. I filled the bottles as noted above because, from experience, I would fill up the bottles and leave no room for the mother.  Also, I always have a little extra that won't fit in a bottle, so by filling the bottles up the way I did, I don't have a small container of just mother.  The remainder is in a 4oz jar - - which will be used in my Ish's foot soak. 

You can use it as you would any store bought vinegar--from salad dressings to BBQ sauce...from ACV drinks to Fire Cider ( check out the entry on how to make that for this up and coming cold and flu season) 

I hope that you will start making your own Apple Cider Vinegar as a means to become more self-sufficient and to save money   If you consume apples often, this is an EXCELLENT way of recycling your scraps.  Should you make a batch, please let me know how it turns out for you.  Since I've been on a fermentation kick, my next couple of entries will be on making sauerkraut and coconut yogurt.  Stay tuned and thank you for stopping by Teacher Of Good Things.  Shalom shalom  

Bathshua 

Cooking: Vegan Pancakes 2.0

Shalom Shalom!

If you recall an entry at the very beginning of this blog, you will already see a vegan pancake recipe.  That was me doing my rendition of a recipe from a vegan cookbook (of which I gave credit to in the entry).  This, however, is my own recipe--and a better recipe I might add, hence 2.0.  Since my Ish made me vegan pancakes when we first met, I couldn't get enough of them.  For some reason, the recipe that I provided earlier was no longer working for me.  I've tried other recipes, and they have been to my liking, but only for a little while.  So I took to the internet to do some research, and I came  up with the recipe for this entry.  I tell you, these are the most delicious, fluffy, and easy-to make pancakes.  They're so good that you might not believe that they are vegan!  But trust me, they indeed are, and after MONTHS of trial (yes...MONTHS.  I wanted to REALLY get this right for you all), I feel safe to say that I am comfortable in sharing it with you all.

When I say easy, I mean EASY.  The measurements are very straightforward.  The numerical amount is the same for most of the ingredients (except for two).  This takes out much guesswork, so there will be much less trial and error for you.  Believe me, you and your family will LOVE these pancakes.  I make these every Yom Rishon (Sunday/1st Day), and my Ish looks forward to them.  I will even sometimes make these for dinner (come on, who doesn't like breakfast for dinner from time to time).  I've been posting these to my social media accounts, and have been asked repeatedly for the recipe.  So without further ado, here is the much awaited recipe!

All you'll need is:

*Non-dairy milk (I've used both almond milk and cashew milk.  Cashew milk makes the pancakes heavier and more dense.  Since we are going for light and fluffy pancakes, almond milk works the best)

*Vinegar (in this picture is my homemade apple cider vinegar.  Yes...HOMEMADE.  Stay tuned--as the next entry is on how to make it)

*Flour (any flour should do.  I used Einkhorn flour this time.  Sometimes I will use spelt)

*Baking Powder

*Sugar

*Salt

*Oil (any oil should do.  I use refined coconut oil)

*Vanilla extract

As you see the ingredients above, you will notice that I did not supply measurements.  Why you might ask?  It's quite simple.  With the exception of the salt and vanilla extract, you will add the same numerical amount of each ingredient.  For example, the recipe in this entry, I used 1 1/2 cups of flour.  That being said, I will use 1 1/2 of everything else.  In addition to 1 1/2 cups of flour, I used 1 1/2 cups of milk and 1 1/2 tablespoons each of sugar, baking powder, vinegar, and coconut oil.  For the salt and vanilla extract, I used a pinch and 1 teaspoon respectively.  This 1 1/2 recipe will yield 8-10 pancakes.  I've also did 1 of everything and 2 of everything.  If you use 1 cup of flour and 1 of everything else, your recipe will approximately 6 pancakes.  If you use 2 cups of flour and 2 of everything else, the recipe will yield 14-16 pancakes.  You're free to use more--depending on your family size or whomever else is in your house. If so, please let me know your yield.  I would be interested in knowing.

For the sake of this entry, we will use the 1 1/2 recipe.

In a measuring cup, add your 1 1/2 cups of non-dairy milk, and to that, your 1 1/2 tablespoons of vinegar.  Allow to sit for about a minute or so--until you see it curdling.  This is your vegan buttermilk.

(NOTE: If you want thinner pancakes, add an additional 1/4 cup of non-dairy milk at this stage.  The amount of vinegar added will remain the same) 

In a large bowl, add your 1 1/2 cups of flour--along with your 1 1/2 tablespoons of sugar, baking powder, and the pinch of salt.  Mix well.

After mixing, make a well in the center...

...and add your "buttermilk"--along with your 1 1/2 tablespoons of oil and 1 teaspoon of vanilla extract.  Mix well...

...until you get this.  Let the batter rest for about a minute or so.

Next, heat up your pan on medium, and add some oil to it (I usually add a 1/2 tablespoon of coconut oil)

Scoop your batter (this is a 1/4 cup scoop)..

...and add to the hot pan (I also used a spoon to scoop out extra batter left in the measuring cup)

Allow the bubbles to form on the surface, and look at the edges.  When the edges look a bit dry (or if they looked like the oil was soaked by it), it's time to turn over.  The cooking time hear is about 1-1 1/2 minutes.

Turn over, and allow to cook for about another minute (Yes, they are done THAT QUICKLY).

Remove from pan...

...and keep warm until you are ready to eat.  What I simply did here was turn the oven on at the lowest setting possible (on my oven, the lowest temperature is 170 degrees F).  That way, the pancakes stay warm until you're ready for them.

If you want blueberry pancakes, add fresh blueberries to the pancakes as soon as the batter is in the pan (if you are using frozen blueberries, I would encourage you to add them directly to the batter.  These fresh blueberries were given to us by my father-in-law).  Just as the plain ones, cook for about a minute before flipping--look for the bubbles on the surface and the dry looking edges.

Turn over.  Cook for another minute...

...and keep warm until you are ready for them.

Continue to use the batter--to make the rest of the pancakes...

...and keep warm.  I got 9 pancakes here.

Now, they're ready to serve.  Here is a side view...

...and here's what they look like from the top.

Digging in.  Look how soft and fluffy they are!  Oops!  I got so excited, that I forgot to put Earth Balance on them...lol!

Look at that deliciousness!

Yum!!!

As you can see, they look AMAZING, and they indeed taste as good as they look!

I sincerely SINCERELY hope that you will these WONDERFUL pancakes!  I'm enthused writing about it as much as I am making and eating them.  They really are absolutely delicious.  If you make them, and even if you decide to increase the amount, please let me know how they turn out for you.  I'd be so interested in knowing.

Thank you SO much for checking me out here on "Teacher Of Good Things".  The next two entries will be on making homemade Apple Cider Vinegar and my Fiesta Rice recipe--so stay tuned!  Until then...shalom shalom!

Bathshua

Cooking: Homemade Spaghetti Sauce

Shalom Shalom!

It's been a while!  I hope that you all are doing well, and that you all are truly ready for spring.  As of now, I'm starting seedlings for this year's up and coming garden--as well as preparing for Passover.  So much to do!

Anywho...spaghetti sauce.  I have been working on my sauce for the last several months.  It has become a favorite--so much so, that I make it every other week.  Although this is my recipe, it indeed can be customized to suit your tastes.  I must also make you aware that this recipe takes a bit of time, but I assure you, it's totally worth it.  Either way, if you make it as is or adapt it, I hope that you sincerely enjoy it.  It is rich and full of flavor:

Here's what you need:

*Mushrooms (optional.  These are used as a meat substitute, and my Ish absolutely loves mushrooms.  Again, this is optional--as you can omit them if you don't like them or if it's your halakah (way/walk) not to eat them.  If you are a meat eater, please feel free to add ground meat (clean meat according to Torah, of course) to you sauce).

*One large onion, diced

*Fresh garlic, minced (use as little or as much as you want.  Since I absolutely LOVE garlic, I used 7 cloves)

*Tomato Paste (one 4 oz.can)

*3 medium sized fresh tomatoes, diced

* Tomato Sauce (one 15 oz can)

*Salt

*Herbs and spices (in my sauce, I use oregano, basil, rosemary, and red pepper flakes)

Dice/chop up the onions, garlic, mushrooms, and tomatoes (full disclosure: I also added onions and tomatoes that I had chopped up and stored in the fridge from Taco Tuesday (I'm doing this entry on a Thursday), so I wanted to use it up--so it wouldn't be wasted).

Ok.  Now for the oil to saute the vegetables.  You can use whatever oil that you have.  I choose to use coconut oil.  This is organic steam (not chemical)-refined coconut oil.  It has the same healthy properties as the virgin coconut oil, but without the heavy coconut flavor, and it's more suitable for frying and sauteing.  It has a high smoking point at 400 degrees F--so it makes it perfect for such a use.

A tablespoon or two in the pan on a medium-low heat...

...and add your mushrooms (or meat.  If you use both the meat and the mushrooms, I would suggest cooking the meat first, remove the meat from pan after browning, and then add your mushrooms).  I also added a sprinkle of salt to help release some of the water that's held in the mushrooms--as well as provide some seasoning.  Cook for 1-2 minutes...

...until they look like this.  Once done, remove from pan and into a small container (I put them in the same bowl I used to add them after dicing them).

A little more oil...

And add your onions and garlic--and a sprinkling of salt.  Cook on a low heat until translucent--about 2-3 minutes...

...until they look like this.

Next, add the entire 4 oz can of tomato paste, and mix with the onions and garlic.  The tomato paste adds a rich tomato flavor to your sauce; however, out of the can, it still has a raw, acidic taste.  Cook the tomato paste with the onions and garlic for 3-5 minutes.  This will make the taste even richer and mellow out the acidic taste.  It will take on a more roasted flavor.

This is what the mixture will look like after 5 minutes of cooking.

Next, add your fresh tomatoes.  This will add a fresh component to the sauce--as well as give it body by releasing the water and juice in the cooking process.  Allow the fresh tomatoes to cook with the rest of the mixture for 5-7 minutes, or until the tomatoes are softened and the mixture starts to take on the look of a sauce.

After 7 minutes, your sauce should look like this.

Next add the tomato sauce--which also further gives the sauce body, and mix.

Lastly, re-add the mushrooms (or meat) back to the pot...

...and then your spices.  Mix well until all is thoroughly incorporated...

...until it looks like this.  Although all of the ingredients are now in the sauce, it is not done.  I told you that to make this sauce, it takes time!

The sauce needs to simmer--so that all of the flavors can fully meld together.  On a very low heat, allow the sauce to simmer for 1 1/2 to 2 hours.  While it's cooking, check and stir it occasionally.  Also give it a taste every so often--to check if all is seasoned to your liking.  With this sauce simmering, this gave me the opportunity to clean up the kitchen from earlier meals--as well as take care of some laundry.  Just like I didn't want to waste the tomatoes and onions in the fridge, I didn't want to waste time either.

1 3/4 hours later, here is the sauce!  I understand that this is time-consuming, and if you work a job outside the home, you might not make this often.  Again, I understand.  If time is an issue, once you make the sauce, allow it to cool slightly and freeze it.  Use it for another time.  At least you'll have it on hand for a quick meal when you need it.

Before freezing it, add a drizzle of extra virgin olive oil, and mix it thoroughly.  This will add another layer of flavor--as well as give it more authenticity.

As for me, I'm not freezing mine tonight.  This will be for my dinner, so...

...prepare the spaghetti according to instructions.  I also rinse the noodles after cold water as soon as it's in the colander.  This will stop the noodles from cooking--as well as release extra starch. When the extra starch is released, it helps the sauce to stick to the noodles.

Add to the pot, and mix into the sauce.

Voila!  Spaghetti is done...

...and ready to be served.  You can top yours with regular Parmesan cheese if you like.  I topped mine with a vegan "Parmesan" cheese that is made from cashews.  Delicious!

I hope that you will make this sauce for your spaghetti night soon.  It is definitely worth the time.  It is rich, flavorful, delicious.  And again, if you need to make it in advance on a weekend or a day off, and freeze it for later use, please feel free to do so.

  Please let me know how it turned out for you.  I would love to hear from you. 

 Thank you so much for stopping by Teacher Of Good Things.  I hope to hear from you soon. Until then, Shalom Shalom!

Bathshua