Lindsay muskett llc
Fermented Apples
Fermented apples are a great option to make your bounty of fall apples last longer and to add some great tasting probiotics to your diet.
Ingredients
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1 tbsp sea salt
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Filtered water - enough to fill jar
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2 tbsp starter (brine from another robust ferment)
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Cinnamon stick (optional)
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Few cloves (optional)
Step 1
Mix salt, starter and water together to make a brine. Add cinnamon stick and cloves (optional - these tend to be higher oxalate, for those following a low oxalate diet). Pour water over apples (use a weight at top of jar to ensure apples stay submerge) until jar is filled and apples are covered. Cover with a pickle pipe top and secure tightly. Place on the counter top in a dark spot.
Step 2
Allow to ferment for a couple days. Inspect for any signs of spoilage or mold when removing the pickle pipe top (discard and start again if signs are present). Check pH to ensure food safety.
Step 3
Place in the refrigerator and enjoy within the next couple of weeks. Continue to check for any signs of spoilage/mold while in the fridge (and discard if present), in case contamination occurs.