Fermented Apples
A delightful seasonal treat that transforms apples into a probiotic-rich delicacy with bright, tangy flavors and a gentle fizz.
Ingredients
Main Ingredients
- 3 ½ cups peeled and chopped apples (approximately 3 large apples) Choose firm apples like Gala, Honeycrisp, or Fuji.
- 1 stick cinnamon (or 1 tablespoon ground) Use ground cinnamon if preferred.
- ½ – 1 teaspoon unrefined salt Adjust to taste.
- 1 large lemon, juiced Fresh lemon juice is recommended.
- 1-2 tablespoons starter culture (optional) Can be whey from yogurt or brine from another ferment.
- to top up as needed water Use filtered or distilled to avoid chlorine.
Instructions
Prepare the brine base
- Add your starter culture (if using), unrefined salt, juice of 1 lemon, and 1/2 cup of water to a small bowl. Whisk well to combine.
- If using ground cinnamon, add it to the liquid mixture and whisk again.
Pack the apples
- Pack your peeled and chopped apples into a clean quart jar, and add the cinnamon stick (if using). Pack gently but avoid crushing.
Add the liquid
- Pour the liquid mixture over the apples. Press gently so the liquid moves between the apple pieces.
Top up with water
- Add in enough filtered water to completely cover the apples, keeping about 1 inch of headspace at the top of the jar.
Weigh down the apples
- Add a fermentation weight or a small clean jar filled with water or brine to keep the apples submerged.
Seal the jar
- Fit the jar with a pickle pipe, airlock fermentation lid, or a screw-on lid. If using a regular lid, 'burp' the jar once or twice daily to release gas.
Ferment
- Ferment for 2–5 days, or until bubbly and active, tasting as you go.
Finish and refrigerate
- Once apples are fermented to your liking, remove the weight and add an airtight lid. Store in the fridge.
Notes
Refrigeration slows fermentation and keeps flavor steady. Enjoy as a snack, topping, or condiment.
Nutrition
Serving: 1gCalories: 80kcalCarbohydrates: 20gSodium: 160mgFiber: 3gSugar: 12g
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