Homemade Apple Cider Vinegar!

This post have been a long time coming.

So I’m not a fermenting expert or a scientist (yet), but I can tell you how to throw together some apple cider vinegar and it will most likely turn out.

Water – Sugar – Apples – Air – Wait…

Nice and pretty!

For a 1 gallon container (glass preferably)

I like to fill my 1 gallon container with a 1/2 gallon of non-chlorinated water, then add 1 Tbsp raw sugar. This is your basic ratio. The reason this isn’t quiet as complicated as normal ferments is because you are adding a bunch of extra sugar with all the apples, so if your water/sugar ratio is off then oh well….

Then I add a bunch of cut up apples. I like to save cores, scraps, skins, etc for this. We also have an apple tree, so I pick up the bruised ones, chop them up and throw them in. Add quite a bit. If there is more room to spare in your jar then add more of the sugar/water mix until it’s pretty full. Put a cloth (non cheesecloth, unless you want fruit flies) over the top and secure with a string or rubber band. I use all those pesky produce rubber bands for my ferments.

A little action in there!

For the first week, open and stir your mix about 3x a day with a plastic or wooden spoon.

For the second week, stir 1x per day.

I usually forget about it on the third week.

At this point it’s usually done. Taste it. If you want more vinegar flavor then let it go longer. If not then go ahead and strain it and keep it in an air tight container.

If you would like to grow your own mother to do this whole process a bit faster, strain and then put the cloth back on and let it sit for awhile… maybe a month or two.

Stir, stir, stir! Love those bubbles!

That’s it. So easy.


Things I use ACV for:

Making “buttermilk” – if you add 1 tsp ACV to 1 cup plant based milks it will curdle and make “buttermilk.”

ACV shots. Yep I take a shot ever now and then. It’s good for you.

Getting… ugly – and vinegary!

I use it as conditioner. 1/2 water, 1/2 ACV. This is where the homemade vin comes in handy, because Bragg’s isn’t cheap and if you are dumping it on your head, it will go quick.

Bread! My new bread maker calls for a little white vinegar in all the recipes, I just use ACV.

Salad dressing.


Ready to strain and consume!

GOOD LUCK! – Leave questions in the comments!

Homemade Zero Waste Cashew Milk


cashew-2Why on earth would someone make homemade nut milks when they could just buy it so easily at the store? No straining, no mess, perfectly sweetened…

In terms of zero waste, plant based milk is almost always packaged in Tetra Pak. Although the cartons just seem like cardboard, they aren’t. Something has to keep the milk from seeping though, and we all know cardboard is not waterproof. So what is Tetra Pak anyway?

Let’s start from the inside out…

6 LAYERS – Polyurethane, polyurethane, aluminum, polyurethane, paperboard, and finally another layer of polyurethane.

So now it’s a bit easier to understand why these packages are not recyclable at all. Do your recycling center a favor and quit putting them in there already!

Talk about bulk! This is 25 lbs. for only $1.5o a lb! 

Reasons why you should drink homemade nut milks…




Homemade nut milks are so EASY! If you’ve been afraid to try, you have no reason to! This is my simple recipe that I use for most nut milks. Cashew milk is one of my favorites though because you don’t have to strain it, so you aren’t left with a bunch of pulp. Sometimes pulp is great, and there are many things you can use it for, but it’s just easier to skip the straining part. If you don’t have a pretty good blender you may still have to strain, but it might be good enough, just give it a try.

Homemade Zero Waste Cashew Milk

3/4-1 Cup Raw Cashews (soaked in enough water to cover for at least 4 hours)

4 Cups Water

2 Tbsp Pure Maple Syrup (optional, but I like mine sweet!)

1/2-1 tsp. Vanilla (You decide! I like 1/2 tsp.)

Pinch of Ground Cinnamon (optional)

Pinch of Sea Salt

Directions – Blend, blend, blend, drink!

Stores in the fridge for about 4 days. If you can’t drink that much, then half the recipe.

If you are doing another kind of nut, then you will want to soak the nuts, blend with water, strain, then add the rest.