Try out this tangy-sweet ferment! Fermenting apples is a great way to upgrade this classic fruit and give them a tangy twist with additional probiotics! Lacto-fermented apples will also have a slightly fizzy taste.
Recipe makes 2 quarts.
Ingredients for Fermented Apples:
- 5-7 small/medium apples.
- 2 tablespoons of Celtic Sea Salt or another premium brand for the brine.
- 3 1/2 tablespoons of white sugar.
- 3-4 cherry and black currant leaves (optional).
Directions for Fermented Apples:
- Rinse your apples (and leaves if using), and place them in a 2-quart jar.
- Next, make your brine. To do this, dissolve salt in filtered water at a ratio of 2 tablespoons of salt to 4 cups of water for this 2-quart batch.
- Fill your 2-quart jar with this brine solution until about 1 inch from the jar lip. Make sure to include your white sugar in this brine.
- Use some sort of weighty object to hold the apples under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
- Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid until it’s snug.
- Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
- Write down the date you began fermentation on the lid using a Lid Marking Pen. After the apples have fermented for 10 days, move them to the fridge and let them sit for another 30 days. Afterwards, your Fermented Apples are ready for consumption!
I hope you enjoy this unique take on apples! For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!
