Fermented Apples Recipe
Beginner friendly, easy way to ferment apples. Probiotic treat that has so many uses!
Ingredients
- Mason Jar - you can use a quart jar or larger depending on how many apples you want to ferment
- Fermentation weight or a small jar filled with water, or anything else that will prevent the apples from rising above the water's surface
- Fermentation lid - this is not strictly necessary but helpful. Alternatively you can use a cheesecloth, kitchen towel, or coffee filter secured with a rubber band.
- Airtight lid
- Apple chunks I used 15 small apples - it's always best to opt for organic apples. I used homegrown summer apples since that's what we have an abundance of.
- 1/2 cup filtered water
- 1 tsp salt - opt for sea salt or pink Himalayan salt not table salt
- lemon juice from one lemon
- 2 cinnamon sticks you can also use ground cinnamon, but I prefer the sticks
Instructions
- Chop, peel & core apples.
- Add apples to a clean jar. The size will depend on how many apples you want to ferment.
- In a small bowl, whisk together the juice of 1 lemon, 1/2 cup water & 1 tsp salt.
- Pour the liquid mixture over the apples. Add filtered water so that all the apples are covered. Add the cinnamon stick to the jar.
- Add your fermentation weight to the top and press down, so that the floating apples are submerged below the surface.
- Fit the jar with a fermentation lid or cover it with cloth & secure it with a rubber band
- Fermented for 3-4 days, depending on your room temperature. Keep out of direct sunlight. You should see bubbles forming in the jar, as the natural sugars get consumed by the bacteria and carbon dioxide is formed. The apples should smell slightly alcoholic. The longer you leave them to ferment, the higher the alcohol content will be. They will have a slightly tangy flavor.
- Taste your apples after a couple of days.. Once the taste & fermentation level is to where you like it, remove the fermentation weight. Secure with an airlock lid and store in the fridge.