This is another way that I LOVE to get the amazing benefits of fermented foods in my families diets. I never would have thought to ferment apples if it wasn't for a client that I jumpstarted into the wonderful world of home made fermenting. It really doesn't take much time, the costs are way better than buying fermented items (and better for you!). And it's more satisfying when you do something good for yourself, from scratch and think "Yes! I can!" The apples still keep their crunch (no mush), and you can play with spices too to get the flavour you desire!
- 1 tsp Celtic sea salt or Himalayan salt
- 1 TBSP ground cinnamon
- Juice from one real lemon, not from concentrate
- 2 TBSP fermented tea (kombucha starter)
- 3- 4 cups chopped organic sweet apples (ex: honey crisp)
- Filtered water
1. Mix salt, cinnamon, juice from one lemon, and starter culture in a medium sized mixing bowl.
2. Cut the apples into quarters, remove seeds, and chop. Toss the chopped apples in the ingredients in the mixing bowl.
3. Pack the apples and ingredients from your mixing bowl into your weck jars. Fill with water leaving about an inch of space left at the top for expansion. Use a top of an apple, a sterilized stone, bag of beans/rice – a weight to keep the apples below the level of the liquid.
4. Cover with a piece of fabric or a coffee filter and elastic at room temperature out of direct sunlight for 1-2 days. They’re ready to go when air bubbles have formed in the brine. Do not let them ferment more than three days, or they may start fermenting into alcohol. (There are different camps when it comes to airlock fermenting, open air fermenting - which is better, healthier, etc. The way I see it, our ancestors didn't have fancy air lock self venting tops - so you don't need them either, but feel free to use them if you have them)
5. If you are not consuming the apples right away, put in the fridge. Keep refrigerated for up to 3 months.
6. Be grateful that you were able to make a tasty, healthy snack!