I’ve started making Apple Cider Vinegar. I will update as things move along.
I started this on February 1st, it sat on the counter for about a week and then into the fridge it went. It smells amazing. And yes the blue-green colour is normal. This recipe involved whey. I’ve since been fermenting with just brine, 1 tablespoon of sea salt to one cup of water, it’s much easier and less cloudy.
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