Ingredients
Scale
- 1 cup berries of choice
- 1 cup coarsely chopped orange
- ¼ cup chopped orange peel
- ¼ cup licorice root
- 2–3 Tbsp chopped ginger
- 3–4 cinnamon sticks
- 4 cups raw apple cider vinegar
Instructions
- Put all fruits and herbs into a clean glass jar. Add additional fruits and herbs
to fill the jar if needed. - Using a wooden spoon, muddle up the mix to release the juices and oils.
- Pour in your vinegar until the jar is nearly full. Leave about 1 inch of space at the top.
- Place a clean cheesecloth or fine-weave cloth over the jar and secure it on with a rubber band or the metal ring of your jar. Leave your jar out overnight for about
12 hours. This allows the wild yeasts to join the shrub party and accelerate the
fermentation process. - After 12 hours, remove the cloth and cover with a square of parchment paper
and the lid of your jar (this helps ensure the vinegar doesn’t contact the plastic surface on your jar lid). - Shake the jar gently two to three times a day for the next 3 days.
- After 3 days, change the parchment paper to prevent mold growth and transfer to the fridge for 4 more days, continuing to shake it a few times daily.
- After a total fermentation period of 6–7 days, strain the solid parts out through a
fine-mesh sieve, keeping the liquid in a separate bowl. - Pour the remaining liquid into your preferred glass storage bottle (or back into
the jar once it’s been cleaned out). Will keep in your fridge for 2–3 months or
more!
- Prep Time: 10 minutes
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